Brazilian Frozen Treat: Creamy Guaraná Mousse in a Crunchy Cup

Allergens

Dairy, Gluten, Eggs, Soy, Nuts

Ingredients

• 1 cup guaraná soda concentrate
• 4 oz dark chocolate
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup unsweetened shredded coconut
• 1/4 cup all
• purpose flour
• 1/3 cup brown sugar
• 1/3 cup unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. In a small saucepan, combine guaraná concentrate and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.
2. In another saucepan, melt chocolate over low heat, stirring occasionally. Set aside to cool.
3. In a separate bowl, whisk together heavy cream, cornstarch, and 1/4 cup cold water until smooth.
4. Gradually add the cooled guaraná mixture and melted chocolate into the cream mixture, whisking continuously. Strain the mixture through a fine mesh sieve into a clean bowl, pressing out any lumps. Cover with plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350°F (175°C). In a large mixing bowl, combine shredded coconut, flour, brown sugar, and softened butter. Mix until the dough forms. Press the mixture into the bottom of greased muffin cups, creating a shallow well.
6. Bake for 12 14 minutes or until the edges are golden brown. Allow to cool completely in the pan.
7. Remove mousse from refrigerator and whip it with an electric mixer until light and fluffy.
8. Fill each coconut cup with the whipped mousse, smoothing the top with a spatula.
9. Refrigerate for at least 2 hours or until set.

Chef’s Insight

The coconut cup adds a delightful crunch, complementing the smooth and creamy guaraná mousse.

Notes

Ensure all ingredients are at room temperature for proper mixing.