Prepare to embark on a culinary adventure that will tantalize your taste buds and leave your guests absolutely spellbound! Imagine the rich, intense darkness of black onyx cocoa ice cream nestled within crispy, golden phyllo cups dripping with honey and adorned with crunchy nuts. This isn't just a dessert; it's a gourmet experience that bridges Middle Eastern tradition with modern chocolate decadence. One bite, and you'll be transported to a world where classic baklava meets luxurious chocolate in a match made in dessert heaven!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup black onyx cocoa powder
- 1 tsp vanilla extract
- 1 package phyllo dough
- 1/2 cup unsalted butter, melted
- 1 cup chopped nuts (walnuts, pistachios, or almonds)
- 1/4 cup honey
Instructions
- Prepare the ice cream base by whisking together heavy cream, whole milk, granulated sugar, and black onyx cocoa powder in a medium saucepan over medium heat until smooth and sugar dissolves completely.
- Remove the mixture from heat and stir in vanilla extract. Transfer to a bowl and refrigerate for at least 2 hours or until thoroughly chilled.
- While the ice cream base is chilling, preheat the oven to 350°F (175°C). Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.
- Brush a 6-cup muffin tin with melted butter. Layer 3-4 sheets of phyllo dough, brushing each layer with melted butter and rotating slightly to create a star-like pattern that covers the muffin cups.
- Sprinkle chopped nuts between phyllo layers, pressing gently to distribute evenly. Trim excess dough around the edges of the muffin cups.
- Bake phyllo cups for 10-12 minutes until golden and crisp. Remove from oven and immediately drizzle with honey. Allow to cool completely.
- Churn the chilled ice cream base in an ice cream maker according to manufacturer's instructions, typically 20-25 minutes until thick and creamy.
- Transfer ice cream to a freezer-safe container and freeze for an additional 2 hours to firm up.
- To serve, carefully remove baklava cups from muffin tin and fill each with a scoop of black onyx cocoa ice cream.
- Garnish with additional chopped nuts and a light drizzle of honey if desired. Serve immediately.
Tips
- Use high-quality black onyx cocoa powder for the most intense chocolate flavor - it makes a significant difference in the final taste.
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
- For extra smoothness, strain your ice cream base before chilling to remove any potential cocoa powder lumps.
- If you don't have an ice cream maker, you can still make this recipe by using the no-churn method: whip heavy cream until stiff peaks form, then fold in the chilled cocoa mixture.
- Allow the baklava cups to cool completely before adding ice cream to maintain their crispy texture.
- For a professional presentation, chill your serving plates beforehand to keep the ice cream from melting too quickly.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 5g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 75mg
