Chocolate vanilla cigar

To make the cigar

Put the ice cream in a piping bag and massage it until it is soft, but not melted.

In a small tray make four cylinders with the piping bag about 14cm X 1.5cm in diameter.

Fill with approximately 100g for each cylinder.

Reserve the cylinders in the freezer for at least 3 hours.

To make the coating

In a pan heat up the cocoa butter until it has melted in a low heat add the chocolate cut into chunks and mix well.

To recreate the ashes

Mix all the ingredients in a bowl to make a nice ash of flavourful powder

To assemble 

Remove the cylinders from the freezer and deep in the chocolate coating at room temperature.

The trick is to gently rub the chocolate coating with your hands to get the cigar, repeat this two times at least and reserve it in the freezer until dessert time.

Before serving, rub the ashes onto one of the cigar sides.

Display a little of the ashes on a plate next to the cigar and serve.

TIP: If you have any cigar labels you can use them to decorate your dessert, adding an extra realistic touch.

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