Boooo! These are frighteningly tasty (sorry!), what's not to like, creamy ice cream and chocolate! Well they certainly go down a treat in this house, with children and adults. I usually make them in advance which makes them the perfect party food. Older children could easily make these, perhaps they might need some help melting the chocolate. Happy Hallowe'en!!
Recipe adapted from "eat in" Magazine Issue 6 October 2009
200ml Double cream
1 Egg white
70g Caster sugar
150g Mascarpone cheese
For the chocolate bowls:
200g Dark chocolate
1tbsp Vegetable oil
Mini chocolate chips or buttons to decorate
For the ice cream, whip the cream until thick enough to form soft peaks. In a separate bowl whisk the egg white with the sugar until firm and glossy.
Add the cream and mascarpone and lightly fold together: Freeze in a ice cream maker ( I used my Aldi Ice Cream Maker) or transfer to a shallow bowl and freeze, stirring vigorously every 20 minutes, until softly frozen.
While the ice cream is freezing make the chocolate bowls. Place the chopped chocolate in a bowl with the vegetable oil. place over a pan of simmering water until melted and smooth. Alternatively, melt in the microwave on a medium heat, checking every 1 minute.
Line 6-8 holes of a muffin tin with cling film ( I used a silicone muffin tray, which didn't need lining with cling film). Brush a layer of chocolate over the cling film, leave to set. repeat, brushing on more layers until the chocolate is used. Leave to set.
When ready, put the ice cream into a piping bag with a plain nozzle. Take the chocolate out of the muffin tin and remove the cling film.
Pipe the ice cream into each bowl, swirling it into the shape of a ghost. Add the chocolate buttons for eyes. Serve immediately or return to the freezer until ready to serve. If frozen, take out of the freezer 20-30 minutes before serving.