Ice Cream with Amaretto and Chocolate Abstracts Recipe

Ice Cream with Amaretto and Chocolate Abstracts Recipe
Staff Writer
chocolate abstracts

William Geddes

chocolate abstracts

The chocolate “abstracts” in this dish look very impressive, but they are easy things to make — just the thing to dress up a scoop of ice cream for a party-perfect dessert.

After you melt the chocolate, let it cool a little before making the abstracts. A plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.

Ingredients

  • 4 ounces semisweet or dark chocolate chips
  • 2 pints vanilla or coffee ice cream
  • ¼ cup Amaretto (or your favorite liqueur or fruit syrup

Directions

Line a baking sheet that will fit in your freezer with parchment or wax paper. Place the chocolate chips in a microwave-safe container and microwave on medium for 20 seconds. Stir and return to microwave for another 10 seconds. Chocolate burns easily, so check and stir every 10 seconds until fully melted.

Pour the melted chocolate into a squeeze bottle. Squeeze the chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment.

Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.

When you are ready to serve dessert, scoop the ice cream into a bowl. Top with one of the chocolate decorations. Serve immediately, splashing Amaretto over the ice cream at the table.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.