This is a really a very special dessert, sure to please all ages! If you don’t have Chocolate Bavarian cream handy, you can make your own quite easily. The topper can be made in any shape, and you can definitely freeform a design by hand if you don’t have a mold. Just pipe the chocolate onto a piece of parchment paper, chill until set, peel off and stick on top to garnish.
Heat the oven to 350°F. Spray a brownie cup pan with baking spray with flour.
Melt butter or margarine with chocolate. Allow to cool and stir in sugar, eggs, and chocolate Bavarian cream. Whisk together flour, cocoa, and salt and add to mixture.
Divide batter among the six cups in the pan. Bake for 25 to 30 minutes or until a cake tester comes out with just a few moist crumbs clinging to it. Remove from oven and cool. Turn out brownie bowls onto a cooling rack to cool completely.
Chop the white chocolate, if using. Melt in a double boiler or microwave for 30 seconds. Pour melted chocolate into a plastic squeeze bottle. Drizzle white chocolate into the indentations on a topper mold. Allow to harden completely.
Chop bittersweet coating chocolate. Melt in a double boiler or microwave. Stir in praline powder. Fill the molds. Topper should be thin. If the mold you are using is thick, fill halfway. Place in the freezer to harden.
Soften ice cream slightly. Stir in praline powder just until marbleized. Return ice cream to the freezer for 10 minutes.
Scoop opne large scoop of ice cream into each brownie bowl. Top with a chocolate garnish. Serve immediately.