Chocolate Coated Ice Cream Balls
Chocolate Coated Ice Cream Balls are the perfect desert, good for any time of the year. Try these two variations: one using dark chocolate and one using white chocolate.
Trivia: White chocolate is more expensive to produce than dark chocolate because it contains more of the expensive cocoa butter.
For best results, always use good quality chocolate.
Chocolate Ice Cream Balls
The ingredients are few.
Ice Cream Balls #1: 9 ounces of dark chocolate, broken into pieces, and 9 ounces of peppermint ice cream.
Ice Cream Balls #2: 9 ounces of white chocolate, broken into pieces, and 9 ounces of strawberry ice cream.
Everything you work with must be COLD. Begin my placing a plate in the freezer. Leave it there for half an hour, then remove and cover with wax paper or paper parchment.
You will need a melon baller.
Using your melon baller, make ice cream balls. Push the ice cream off the melon baller using wooden cocktail sticks that you can stick into the balls.
Put the ice cream balls on the plate that you chilled. Return to the freezer for some hours, or until the balls freeze solid.
Melt the chocolate in the top part of a double boiler (ie Farberware Classic Series 2-Quart Saucepan with Double Boiler Insert and Lid). Do not let the water boil, and do not allow the water to touch the bottom of the top pan.
Stir occasionally. When melted, remove the top pan and let is sit for about ten minutes. The chocolate should be cooled, but still of a liquid texture.
Dip the ice cream balls in the melted chocolate. Be sure they are completely covered. Return to the plate covered with baking parchment and refreeze for at least two hours.
Soften, very, very slightly before serving. The chocolate should be very hard.
These chocolate coated ice cream balls area true delicacy. Enjoy!
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