Ingredients
serves makes about 24 balls, active time 30 minutes, total time 2 hours 15
minutes
- 1 pint chocolate ice cream (or your favorite flavor), see note
- 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note
Procedures
-
Using a baking sheet or plate that will fit in the freezer, line with
parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons
of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired,
re-roll into round balls and re-freeze until completely firm, about 30 minutes.
-
Place the chocolate in a heatproof bowl set over a pan of barely simmering
water. Melt, gently stirring, until smooth. Transfer melted chocolate to a
mug.
-
Working quickly, dip ice cream balls into the chocolate, one at a time, and
set back onto lined pan. Freeze until chocolate is set, about 15 minutes.
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