Choccolate and Balsamic Vinegar cookies stuffed with ice cream

Choccolate and Balsamic Vinegar cookies stuffed with ice cream

150g butter
1 egg
100g dark chocolate
160g flour
1 tablespoon baking powder
20g unsweetened cocoa powder
2 tablespoons Emilio Oro balsamic vinegar
140g sugar (half white, half brown)
1 teaspoon vanilla paste
Salt
200g vanilla ice cream

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Roughly chop the chocolate. Melt the butter in a saucepan over medium-low heat, stirring frequently, until it foams and starts turning brown, about 7-8 minutes, (be careful during this step, as the butter can go from browned to burnt very quickly). Immediately pour the browned butter into a large bowl and let it cool for about 5 minutes.

While the butter cools, sift the flour, baking powder, and cocoa into a bowl. Add the sugar and salt to the browned butter and mix vigorously using a wooden spoon or rubber spatula.
Break in 1 large egg and beat vigorously until well blended, then add 1 tablespoon of vanilla paste and the balsamic vinegar, mix throughly.

Add the dry ingredients and mix. Add the chopped chocolate that you set aside. Let the dough rest in the refrigerator for at least 1 hour. The dough will become thicker as it rests.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Make the dough into balls the size of ping-pong balls, about 30 grams each. Place the balls on the baking sheet, spaced apart. Bake the cookies for 10 minutes, they should be soft and not too dry. Let them cool down.

Take two cookies at a time and stuff them with the ice cream and put them immediately in the freezer or serve right away!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI