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If my true love is supposed to give me "Seven Swans a-swimming," how about "Seven Swans a-swimming" in chocolate sauce? Sounds good to me.
Oh, and filled with little scoops of vanilla ice cream rolled in coconut... of course!
This is the kind of dessert that, when you bring it to the table, everyone is amazed that YOU actually made it.
Honestly, making this recipe isn’t that difficult... just a little involved. The hardest part is convincing yourself that the swans don’t have to be perfect.
Come to think of it… as we head into a new year, that’s a pretty good lesson for all of us!
Ice Cream Filled Swans in Chocolate Sauce
prep: 45 minutes
cook: 45 minutes
for the Swans you’ll need:
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
for the Filling you’ll need…
1 cup flaked coconut
2 pints ice cream (use your favorite flavor)
for the Sauce you’ll need…
1 package (8 squares) Baker’s Semi-Sweet Chocolate
1 cup whipping cream
let’s get to it…
for the Swans…
Line two baking sheets with parchment paper and spray with anti-stick spray; set aside. Move oven racks so that one is in the center of oven. Heat oven to 400°F.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the eggs into the dough one at a time until the mixture is glossy (I used an electric stand mixer to make the tough job go faster).
Spoon the dough into a Ziploc® Brand Freezer Bag. Push the dough into one corner, squeeze out the air, seal and cut off a tiny tip of the bag.
Place one of the lined baking sheets in front of you and pipe 20 small “S” shapes, like question marks, but with the second end slightly curved. Make the swan’s beak by using a toothpick to pull the tip at the edge of the head. (I always make 20 just in case one or two break).
Bake for 10 minutes or until golden brown. Remove from oven and cool.
Cut a slightly larger hole in the Ziploc Bag. Place the remaining lined baking sheet in front of you and pipe out 18 teardrop-shaped mounds, about 2-inches long and an inch high.
Bake for 35 to 40 minutes or until puffed up and golden brown (they will sound hollow when tapped). Prick each with a skewer to let steam escape. Cool completely.
Slice off the top on a diagonal with a serrated or bread knife. Cut the sliced off top piece into two pieces (these will be the wings); set aside.
for the Filling…
Place the coconut in a shallow dish.
Working quickly, gently roll 1-rounded tablespoon of ice cream in the coconut and place on a plate. Repeat until you have 18 coconut-covered scoops.
Place on a plate and return to the freezer until ready to assemble and serve.
for the Sauce…
Microwave the chocolate and whipping cream in a large microwaveable bowl on high for 2-minutes; stir and microwave 2-minutes longer.
Stir with a wire whisk until chocolate is melted and completely blended; set aside until needed.
let’s put it all together…
Spoon 1-tablespoon of the chocolate sauce into a small dessert bowl.
Place the bottom of the Swan in the chocolate sauce.
Place one coconut-covered ice cream scoop inside the Swan.
Attach the “S” shaped neck to the front and the wings to the either side. Serve immediately.
cooking know how: Get someone to help you assemble the swans just before serving… it will keep the ice cream from melting and will make a nicer presentation!