CHOCOLATE COVERED ICE CREAM BALLS RECIPES

Steps:

• 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.

Steps:

• 1. Line two baking trays with baking paper and freeze until very cold.

  2. Working quickly, scoop six large balls of ice cream onto each chilled baking tray. Insert an ice cream stick or small cocktail toothpick into each ball. Put the trays in the freezer for several hours or overnight, until the ice cream balls are firm.

  3. Melt the milk chocolate and dark chocolate in separate heatproof bowls set over saucepans of simmering water, ensuring the water does not touch the base of the bowls. Stir the chocolate until smooth. Stir half the oil into the milk chocolate and the remainder into the dark chocolate. Cool to room temperature.

  4. Have the toppings prepared as you will need to work quickly. Work with one tray of ice cream balls at a time.