Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves

Written by Liz -

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

This All Things Chocolate recipe contest was one of the hardest I’ve ever had to help judge! The first and second place winners were so close, and this third place recipe, Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves, was right on their heels. Writing about the winning recipes, on the other hand, is easy. Because they are soooo delicious.

Thank you to Amy Di from Austin, Texas for this unique recipe for chocolate bowls made of Nestlé Crunch bars, filled with sorbet (we used mango and raspberry, but how good would these be with blackberry cabernet?) and topped with sugared mint leaves. This dessert has a really great flavor,  and will delight the whole family. It’s also a great project for kids.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves

Ingredients for 6 to 8 servings:

SUGARED MINT LEAVES

  • 1 tablespoon powdered egg whites or 1 raw egg white*
  • 1 tablespoon water
  • 6 to 8 fresh mint leaves or sprigs, washed and dried
  • Granulated sugar

NESTLÉ CRUNCH BOWLS

Directions:

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

FOR SUGARED MINT LEAVES: PLACE a cooling rack on a baking sheet. Slowly whisk together powdered egg whites and water until dissolved. Lightly coat mint leaves with egg whites using fingers or pastry brush, then coat each side with sugar. Place mint leaves on cooling rack. Leave on countertop to dry for 2 to 3 hours or overnight.

FOR NESTLÉ CRUNCH BOWLS: BLOW up 6 to 8 balloons to the size of a small orange. Cover a baking sheet with parchment paper and clear a shelf in your freezer large enough to place the baking sheet so it will be level.

PLACE 2/3 of chopped candy bars in double boiler over hot (not boiling) water or set a large metal bowl over a saucepan of hot water. Make sure no steam or water gets into chocolate. Clip a candy thermometer to the side of pan or bowl. Do not let the chocolate exceed 110° F. Use a spatula to stir chocolate thoroughly and regularly for about 1 minute or until melted and smooth. Remove the bowl of chocolate and stir in the remaining 1/3 of chopped candy bars. This will lower the temperature of the chocolate. When the chocolate is about 84° F, place back on double boiler or saucepan to raise the temperature of the chocolate back to 86-87° F. Do NOT let the chocolate reach 88° F.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

DIP the balloons into the melted chocolate and rock back and forth until the bottom 1/3 of the balloon is thoroughly coated. Check for thin areas and coat with more melted chocolate if needed. Place on prepared baking sheet as shown above and let sit in freezer for 30 minutes to an hour.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

Use scissors to cut the top of balloons and deflate them, then gently twist and pull the balloon out of the chocolate bowl.

FILL chocolate cups with a scoop of your favorite Häagen-Dazs sorbet or ice cream. Garnish with sugared mint leaves, raspberries and mango.

*Using raw eggs may increase your risk of salmonella or other food-borne illness. To reduce risk, use powdered egg whites or pasteurized eggs.

Links:

More chocolate contest recipes:

Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake
Oh Henry! Baby Cakes chocolate cheesecake recipe
Oh Henry! Baby Cakes Chocolate Cheesecake

3 Comments

  1. Posted July 30, 2012 at 10:03 am | Permalink | Reply

    This recipe is brilliant with Nestle Crunch! I’ve made chocolate balloon bowls, but never with Nestle Crunch, and the mint leaves are beautiful. Your instructions are excellent. Gorgeous photo too.

    • Posted July 30, 2012 at 9:16 pm | Permalink | Reply

      You are so sweet, Rosemary! We were really happy with the recipe, too!

  2. sukeymontana
    Posted August 7, 2012 at 9:59 am | Permalink | Reply

    Reblogged this on Emit and commented:
    ERMGERD

4 Trackbacks

  1. By Nestle Crunch Bowls with Sorbet & Sugared Mint on August 10, 2012 at 7:34 am

    [...] can find the recipe for this tasty treat here at Nestle Kitchens. var linkwithin_site_id = 37523; (function () { var elem = [...]

  2. By Nestle Chocolate Bars Recipes on August 10, 2012 at 2:20 pm

    [...] [...]

  3. […] La receta original e imágenes las tomamos de Nestlé USA […]

  4. By Recovery day…. | {Unconventional} Cakery on November 1, 2013 at 4:35 am

    […] next recipe I found was for Nestle Crunch Bowls….I thinking pumpkin ice cream inside with […]

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