Eskimo Bites

By Hklbrries

Courtesy of Emily Chapman, Savory Restaurant. This dessert features two different flavors of bite-sized ice cream treats. One is vanilla with a brownie crust and the other espresso-flavored with crushed Oreos. They’re covered in chocolate and served with a caramel dipping sauce – divine.

Ingredients

• For the Brownie Crust:
• 7 ounces dark chocolate
• 10 ounces butter
• 3 eggs
• 9 ounces sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 4 ounces all-purpose flour
• 1/2 teaspoon plus 1/8 teaspoon baking powder
• For the Vanilla Filling:
• 5 cups vanilla bean ice cream
• For the Espresso Bites:
• 4 cups crushed Oreo cookies
• 1/4 cup melted butter
• 5 cups espresso ice cream
• For the Chocolate Ganache:
• 7 ounces dark chocolate
• 9 ounces heavy cream
• For the Caramel Dipping Sauce:
• 8 ounces sugar
• 2 ounces water
• 3/4 teaspoon lemon juice
• 6 ounces heavy cream

Details

Servings 40

Preparation

Step 1

Brownie Crust: Melt the chocolate and butter over a double boiler. Remove from the heat when melted and add the eggs. Add the sugar, salt, vanilla and flour, and mix until incorporated. Pour the batter in the bottom of a well-greased 8-inch pan. Bake at 350 F for about 15 minutes. Remove from the oven and chill until firm.

Vanilla Filling: Let the vanilla bean ice cream soften at room temperature for 5 to 10 minutes. Once the Brownie Crust is firm, spread the ice cream evenly over the crust. Freeze again for about 2 hours or until firm enough to cut.

Espresso Bites: Combine 4 cups crushed Oreos and ¼ cup of melted butter and press into the bottom of an 8-inch pan. Freeze and spread with 5 cups of espresso ice cream. Freeze again for about 2 hours or until firm enough to cut.

Chocolate Ganache: Melt the chocolate over a double boiler. Heat cream and slowly add to the chocolate mixture.

Caramel Dipping Sauce: Combine the sugar, lemon juice and water. Bring to a boil. Remove from heat and chill for about 10 minutes. Meanwhile, bring the cream to a boil in a separate pan. Add the cream to the caramel slowly. Let it cool and serve as a dipping sauce for the Eskimo Bites.

Remove ice cream from the freezer and cut each pan into 20 even bite-sized squares, insert short skewers or wooden sticks and dip in the Chocolate Ganache. Chill until ready to serve.