Baked Chocolate Tears with Coconut Ice Cream           Dessert


Serves 4


100 g                       cream

50 g                          butter

250 g                       semisweet baking chocolate

2 tbsp                       rum

3 tbsp                       Grand Marnier


250 ml                    wheat beer

300 g                       flour

50 g                         cocoa

3                              egg yolks

50 ml                      melted butter

3                              egg whites

80 g                         sugar

fat for frying

some flour to work with

Coconut ice cream:

150 g                       yogurt

100 g                       quark

100 ml                     milk

60 g                          coconut syrup

2 tbsp                       Batida de Coco

2 tbsp                       lemon juice






Heat cream and butter. Slowly add semisweet baking chocolate.

Flavor with rum and Grand Marnier. Stir until mixture becomes harder but is still flexible. Spoon mixture into a pastry bag and pipe grape-size portions on a baking sheet lined with parchment paper. Stick a small wooden skewer into each little ball and freeze.

For the batter, combine wheat beer, flour, cocoa, egg yolk and melted butter. Whisk egg whites and sugar and fold into mixture.

For the coconut ice cream, mix yogurt with quark and milk. Add coconut syrup and Batida de Coco. Add lemon juice to taste. Freeze in ice cream maker.

To finish:

Heat fat.

Turn chocolate tears in flour, draw through batter and fry in hot fat.

Once they are crispy, remove from pan and drain on a paper towel.

Arrange with an oval-shaped scoop of coconut ice cream and serve immediately.