This is another one of my “it’s not a recipe” recipes. Because it’s not, it’s assembly instructions on how to assemble these cute little party desserts.
I made these for the Forth, a huge hit with with the under 5 set, and small enough to be the perfect size for little fingers.
The only thing I would do differently next time is nix the cupcake wrapper. It was too difficult to try and disrobe the mini brownies when they are piled high with ice cream and toppings.
I used my favorite brownie batter, and next time will just liberally spray the mini muffin tins instead of using the cupcake papers. If you want to buy them, most “brownie bites” come sans cupcake wrappers, so you’ll be all set. If you want to make them from scratch, skip the wrappers, use a brownie batter not a cupcake batter (you want to avoid the domed top and hope for a concave one), and let them cool completely before topping with ice cream.
If you have the freezer space, you can make up trays of these in advance and just pull them out when the moment strikes. I used an amazing grilled peach ice cream that I’ll be posting later in the week, but for a classic flavor combo, good ol’ vanilla works just fine.
Chocolate Stout and Dulce de Leche Ice Box Pie
For the Crust:
- 12 graham cracker rectangles
- 2 tbs brown sugar
- 4 tbs melted butter
For the Chocolate Stout Layer:
- 1/3 cup stout
- 1 1/3 cup dark chocolate chips (8 wt ounces)
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
For the Dulce de Leche Layer:
- 1 cup heavy cream
- 3 tbs powdered sugar
- ½ cup Dulce de Leche
- Additional Dulce de Leche for serving, if desired.
- In a food processor add the graham crackers and brown sugar, process until reduced to fine crumbs.
- While the food processor is running, add the melted butter, process until combined.
- Add crust to a 9 inch spring form pan. Using a heavy, flat bottom glass, press very well into the sides and bottom of the pan (starting with the sides), make sure to press very well until the crust is very compacted into the sides and bottom of the pan.
- Add the chocolate chips to a small bowl. Heat the stout until very hot (about 170 degrees), pour stout over the chocolate chips, stir until well combined and creamy. Allow to cool to room temperature.
- In the bowl of a stand mixer, add 1 ½ cups heavy cream and ¼ cup powdered sugar, beat on high until soft peaks form. While the mixer is running, slowly drizzle the cooled chocolate mixture into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the cream and chocolate has been combined an no white streaks or dark chocolate streaks remain. Pour into the crust. Place in the freezer while you work on the Dulce de Leche layer.
- In the bowl of a stand mixer, add 1 cup heavy cream and 3 tablespoons powdered sugar. Beat on high until soft peaks form. While the mixer is running, slowly drizzle the Dulce de Leche into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the Dulce de Leche and whipped cream have been combined.
- Add the Dulce de Leche cream on top of the chocolate layer, smooth into an even layer.
- Freeze until set, about 1 hour. Remove from freezer 10 minute prior to serving and allow to warm slightly before cutting. To remove from pan, run a sharp knife under very hot water, then run the knife between the crust and the side of the spring form pan to release.
- Heat remaining Dulce de Leche and drizzle over slices prior to serving.
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