CHOCOBAR IN PLASTIC CUPS
 
 
Ingredients
  • 1½ cups dark chocolate, chopped (approx. 250–270g)
  • 3 cups whipped cream
  • ½ cup + 2 tbsp condensed milk
  • ½ tsp vanilla essence
Instructions
  1. Add the chopped dark chocolate to a microwave-safe bowl and melt it using short 30-second bursts, stirring in between until smooth. You can also melt it using a double boiler.
  2. Make a slight cut in the plastic cups. Pour a little melted chocolate into each plastic cup and rotate the cup to coat the sides evenly from the inside. Let the excess chocolate drip out if needed. Make sure its a thick layer. Place the cups in the freezer for 10–15 minutes until the chocolate layer sets.
  3. In a large bowl, add the whipped cream, condensed milk, and vanilla essence. Fold gently until the mixture becomes smooth, light, and fully combined. Avoid overmixing so the mixture stays airy.
  4. Remove the chocolate-coated cups from the freezer and fill them with the vanilla ice cream mixture. Tap the cups lightly on the counter to remove any air bubbles and smoothen the top.
  5. Insert ice cream sticks into the center of each cup and pour some more chocolate on top to seal the ice cream cups. Place them back into the freezer for 6-8 hours or overnight until fully set and firm.
  6. Once frozen, carefully tear the plastic cups (from the previous cut) away from the ice cream to release the chocobars. Work gently to avoid cracking the chocolate shell.
  7. Serve immediately.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocobar-in-plastic-cups/