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Jim Coleman Recipes

Chocolate Ice Cream Truffles

The Ingredients you will need are:

Homemade or Store-Bought Chocolate Ice Cream, Solidly Frozen
2 Ounces of Semi-sweet Chocolate, Chopped
2 Tablespoons of Sweetened or Unsweetened Cocoa Powder
Thin Wooden Skewers

In a food processor or blender, process the chocolate and cocoa to fine crumbs. Pour them into a shallow bowl.

Using a spoon or a melon baller, scoop walnut-sized balls of ice cream. As you scoop each ball, insert a skewer into it. Grasp the skewer and roll the ball in the chocolate mixture. Remove the skewer and place the ball on a plate which can be frozen. Repeat this procedure until you have used all the chocolate mixture. Freeze the balls until firm, and serve garnished with flowers.

This recipe makes about 24 truffles.

©2005 WHYY