Total time: 1 hour 5 minutes
Prep time: 45 minutes, Rest time: 20 minutes
Ingredients for 3 people
3 1/2 oz of white chocolate
3 1/2 oz of dark chocolate
3/4 cup of chefclub caramel ice cream
1.2 cups of coffee
2 1/2 cups of heavy cream
1.2 cups of mascarpone
4 tbsp of powdered sugar
24 ladyfinger cookies
1 cup of cocoa powder
1 cup of sliced almonds
Melt the white chocolate and the dark chocolate. Place a baking sheet on crushed ice, pour the melted white chocolate onto the sheet, draw a zig-zag pattern on the white chocolate using a comb and leave to set. Pour the melted dark chocolate over the white chocolate and refrigerate the baking sheet for 20 minutes.
Place 2 chocolate eggs with 1 scoop of Chefclub caramel ice cream on a rack over a container, pour in the coffee to melt the chocolate eggs and the scoop of ice cream. Whip the heavy cream, mascarpone and powdered sugar. Spread the whipped cream around the cups of coffee and place 7 ladyfinger cookies onto the whipped cream around the edge of the cup. Repeat the process with the other cups. Pipe strips of whipped cream on parchment paper and place the strips of whipped cream on the biscuits with the help of a spoon around the cup, repeat the process for each cup.
Pour the mixture of coffee, chocolate eggs and ice cream into each cup, place half a chocolate egg on the cups. Mix the rest of the whipped cream with the cocoa powder. Place it in a piping bag and pipe the whipped cream on each cup, forming a spiral and sprinkle the rest of the cocoa powder on top.
Form chocolate shavings with the white chocolate and the dark chocolate (from the fridge). Place the shavings on the cups of whipped cream. Place the sliced almonds on the whipped cream around the cups. Stick the straws in the cups and enjoy!