Dessert cook book for kids

This is a very true story of the 4th of April in 2014.

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1. little chocolate ice cream balls

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Little chocolate ice-cream balls

4 Comments 11

0:30

To Prep

0:50

To Cook

4

INGREDIENTS

EASY

DIFFICULTY

20

MAKES

4

AVG RATING

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cookbook

Australian Good Taste

Australian Good Taste - December 2005 , Page 191

Recipe by Nadia French

Photography by Luke Burgess

Ingredients Nutrition Specials

70g (1/2 cup) cornflour

1 x 2L ctn vanilla ice-cream

200g Nestle white chocolate melts

90g (1/3 cup) hundreds and thousands

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Method

Step 1

Fill a small jug with hot water. Place the cornflour in a bowl. Dip a melon baller in the hot water and use a tea towel to quickly dry. Use the melon baller to scoop out a ball of ice-cream. Place the ball in the cornflour and toss to coat. Use your hands to quickly roll the ball until smooth. Place the ball on a baking tray. Cover with plastic wrap and place in the freezer. Repeat with the remaining cornflour and ice-cream to make 20 balls. Freeze for 2 hours or until firm.

Step 2

Place the chocolate melts in a small heatproof, microwave-safe bowl. Heat, uncovered, on Medium/500watts/50% for 1 minute. Use a clean, dry metal spoon to stir the chocolate. Heat, uncovered, on Medium/500watts/50% for a further 1 minute or until almost melted. Stir until smooth. Set aside for 10 minutes to cool slightly.

Step 3

Use a fork to dip 1 ice-cream ball into the melted chocolate to evenly coat. Place on a clean baking tray and sprinkle with hundreds and thousands. Repeat with the remaining ice-cream balls, melted chocolate and hundreds and thousands. Place in an airtight container in the freezer for 30 minutes or until firm.

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