Liqueur Filled Ice Cream Truffles
A kiss of chocolate with a hint of liquer - perfect for a cool festive dessert.
- Serves: 12 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 0 mins
For the Vanilla Ice Cream
a tub of good quality vanilla ice cream (preferably homemade)
For the Ice Cream Truffles
200 g dark chocolate, melted
edible gold dust
Ice Cream Truffles
Melt the chocolate slowly in the microwave, or in a baine-marie.
Using a small kitchen paintbrush, paint the inside of the silicon chocolate moulds in a silicone chocolate mould tray with a little melted chocolate and freeze for 10 minutes.
Remove from freezer and repeat with a second layer of melted chocolate, ensuring that the moulds are well coated. Freeze again for a couple of minutes until completely set.
Remove from freezer and add a dash of liqueur to the chocolate moulds and top with a teaspoonful of vanilla ice cream. Return to the freezer again for a couple of minutes.
Once frozen, seal with a little more melted chocolate and then return to the freezer until ready to serve.
Tip: Keep the melted chocolate in a liquid state by placing the bowl over a smaller bowl of heated water.
Carefully unmould the ice cream truffles and sprinkle with a little edible gold dust just before serving.