Make your own Ice Cream Italian Kisses on a bed of Caramel and Cocoa Crumbs
80g dark chocolate (min 50%)
rich and creamy vanilla bean ice cream
chocolate mould of your choice
2 chocolate cup cakes (un-iced) or chocolate muffins
1 Daim chocolate bar
fresh raspberries and blackberries, to serve
Place the chocolate in glass bowl over a pan of simmering water and stir gently until melted and smooth. You can also melt the chocolate in the microwave, but be careful not to overheat. Spoon about a teaspoon amount of chocolate into each mould cavity and swirl to coat evenly. Turn the mould over and place on a drip tray to allow excess chocolate to drain off. Chill for about 10 minutes and then repeat the process with a second layer of chocolate. Chill until fully set. Fill with softened vanilla ice cream and place in the freezer. Once the ice cream is completely frozen, cover the bases with chocolate and freeze until needed.
Preheat the oven to 180º C. For the gravel, place the cupcakes or chocolate muffins in a processor and pulse until fine bread-crumb texture. Spread the crumbs onto a baking sheet and bake for 20 minutes. Turn the crumbs over several times during the drying out process to ensure even roasting. Set aside to cool. Chill the Daim chocolate bar for 10 minutes. This will ensure that the chocolate is firm when splintered. Chop into fine splinters with a smooth bladed knife. Mix the chocolate caramel shards and crumbs together.
To serve, scatter the gravel onto a large board or serving plate. Turn the ice cream kisses out and place on top. Dot with raspberries, blackberries and rose petals. Serve and indulge.