Chocolate Covered Ice-Cream Balls
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
30 balls
ingredients
- 1 liter vanilla ice cream
- 1 tablespoon gelatin
- 2 tablespoons water
- 3 tablespoons liqueur (your choice)
- 125 g dark chocolate
- 60 g solid white vegetable shortening (This is sold as Kremelta in New Zealand and Copha in Australia)
directions
- Sprinkle gelatine over water in a small bowl.
- Place bowl over a container of hot water until the gelatine is dissolved, then cool.
- Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
- Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
- Before making these ball put an oven tray into freezer to become very cold.
- Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
- Place tray with balls, back into the freezer and freeze until firm.
- Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
- Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
- Remove from heat and allow to cool slightly.
- Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
- Put chocolate covered balls on to a cold tray and return to freezer until firm.
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RECIPE SUBMITTED BY
Jen T
New Zealand
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