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How to make Chocolate ice cream truffles

Yield = 2
Prep time: 2:10
Cook time: 0:05
Total time: 2:15

Ingredients

  • 1 x 500ml ctn good-quality chocolate ice-cream
  • 50g Plaistowe Rich Dark Cooking Chocolate
  • 20g copha

Method

  • Step 1 Line 2 large plates with non-stick baking paper. Place 1 plate in the freezer to chill.
  • Step 2 Dip a melon baller in a bowl of hot water and use to scoop out 1 ball of ice-cream. Place on the chilled plate. Insert a toothpick into the centre of the ice-cream ball. Repeat to make 5 more ice-cream balls. Place in the freezer for 2 hours or until very firm.
  • Step 3 Place the chocolate and copha in a small microwave-safe bowl. Cook on medium/500watts/50% for 1 minute or until the chocolate and copha melt. Stir to combine. Set aside for 10 minutes to cool.
  • Step 4 Dip 1 ice-cream ball into the chocolate mixture and gently shake off excess. Place on the remaining lined plate and return immediately to the freezer. Repeat with the remaining ice-cream balls and chocolate mixture. Place in the freezer for 30 minutes or until very firm.