Mocha Chocolate Brownie Bowl Recipe for Haagen-Dazs Coffee Ice Cream
If you, like my husband and I, are a lover of Häagen-Dazs coffee ice cream and have been waiting for it to come to the UK for years, the time has finally come to rejoice! To celebrate this amazing launch there is only one way to make it even better and that is with a mocha chocolate brownie bowl to serve it in.
This recipe was commissioned by Häagen-Dazs to celebrate the launch of their coffee ice cream in the UK (about time too 😉 ). These brownie bowls are densely deliciously decadent and perfect for a single scoop of Haagen-Dazs coffee ice cream or anything really. The brownie recipe was specifically designed to taste best with the new coffee ice cream from Häagen-Dazs but could be used for anything.
200 g 70% dark chocolate like Green & Black’s
150 g butter
150 g light brown sugar
80g double cream
1 teaspoon vanilla extract
2 tablespoons instant espresso
30 g wheat flour
200g dark chocolate for the chocolate coating inside the bowl
A small bottle of booze or other circular template for your centre of the bowl (or a grapefruit knife or melon baller)
1. Preheat oven up to 190C, 180C fan. Butter and flour your muffin tin.
2. Create a Bain Marie for the chocolate. Put the bowl of 200g of chopped chocolate and 150g cubed butter on top so the bowl is not in contact with water. Melt the chocolate and butter combination slowly and once combined remove from heat.
3. In the same double boiler but with a fresh, smaller bowl, warm the cream slowly and add the instant espresso and stir until it is completely dissolved then remove from heat. This will take some time so do not rush or you’ll have lumps of espresso powder in the double cream.
4. Pour the vanilla extract into the cream and whisk gently. Now mix the espresso cream into the butter and chocolate carefully while both are still warm but not hot. At this point you should have something resembling a ganache.
5. In a separate bowl beat the eggs and sugar together. Once the mixture coats the back of a spoon, beat in the chocolate mixture. Sift in flour and stir thoroughly before pouring into the muffin cups.
6. Put a small amount of mix in the bottom of each muffin tin. This will create the base as otherwise the foil will sink to the bottom and we’ll have brownie doughnuts.
If you’d like to do things the hard way like me, follow the next steps. If not, 3 / 4 fill the muffin tin, bake for 20min and melon ball or cut out a hole for your bowl before coating in chocolate. That would be too easy for me so clearly I did things the hard way. Hat tip to my baby sister the engineer for fixing me.
7. Bake the base for 4 minutes and remove and let cool slightly.
8. Using a template (I used a sample sized bottle of booze), wrap the foil around the bottle to make a shot-glass from foil. Bitter and flour while on the bottle and slide the foil shot glass off. Do this eleven more times to create 12 foil shot glasses. Fill them ¾ full of baking beans.
9. Fill the now-cooled brownie cup base to 3 / 4 full of mocha chocolate brownie mixture. Once filled, place the foil shot glass in the centre of the mix. This is the hollow of your bowl so only push until you hit your baked base.
10. Put the tray carefully in the oven and bake for 12-14 minutes.
11. Remove the foil shot glass carefully so as to not damage the bowl. Allow to cool then place in the fridge.
12. While those are cooling, melt the chocolate very slowly using the technique Stephanie from Boutique Aromatique uses – place the 200g of chocolate in a bowl and melt for 30sec only then remove and mix. Blitz for another 15sec and mix again. You don’t want to melt everything at once but in stages. It will melt more and then you just need 10sec and stir until you stir everything into a full melt. By doing it this way you don’t need to re-temper because you don’t warm it up enough to untemper it.
13. Remove the cups from the fridge and take the melted chocolate and spoon it carefully around the sides, rolling it along to the chocolate doesn’t become too thick but coats everywhere. The chilled cups should help the chocolate harden more quickly. Once you have coated the sides, place them on the counter and spoon a small amount of chocolate in the bottom. Try and do it quickly so the chocolate doesn’t re-harden before you finish coating your bowls
14. Allow the chocolate to harden and scoop a single perfect scoop of Häagen-Dazs Coffee ice cream into each one and serve.