Chocolate Covered Ice-Cream Balls

"This recipe comes from my collection of 'tried' recipes from magazines. Even though they take a little patience to make I believe they are a worthwhile treat to have as an after-dinner party acccompaniment with coffee. Any favourite liqueur can be used - Grand Marnier or Cointreau for a rich orange flavour, or Kahlua or Tia Maria for a coffee flavour. I like Baileys Irish Cream or a rich chocolate liqueur myself!!!! The choice is yours. Freezing time is not included in cooking time."
 
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Ready In:
35mins
Ingredients:
6
Yields:
30 balls
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ingredients

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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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