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Ingrid’s DARK CHOCOLATE ICE CREAM BOMBS

What you need

(makes 12)
(500ml)12 scoops of store – bought vanilla ice cream
500g dark cooking chocolate, chopped
2 tablespoons of vegetable oil
Chopped peanuts

How to make

Line a tray with baking paper and place in the freezer for 30mins. Using a wet ice cream scoop or a soup spoon, roll your balls of ice cream and place on the cold lined tray. Place back in the freezer for 30mins. Add chocolate and oil to a heat proof bowl and place over a simmering saucepan filled with water. Allow chocolate to melt. Remove from heat. Using a fork and working quickly, dip your balls into the chocolate, and place back on the tray, sprinkle some with nuts and place straight back into the freezer for 30mins.

Tips

Whatever you do, make sure not one drop of water enters your chocolate melting vessel! It will cause the chocolate to seize and thicken and that is seriously not good! You want silky smooth chocolate to work with. Dark chocolate looks best

Use a metal spoon (not wood, as wood can hold water and might transfer to the pot).

(Recipe adapted from Donna Hay )

Comments (2)

 

2 Responses

  1. […] what can you coat or dip in chocolate? Ingrid’s chocolate bombs, strawberries, almonds, truffles, cake pops, candied orange peel, dried apricots, cherries, dried […]

  2. MadSCAR says:

    Uaaau I love it! Thanks for the recipe 😀

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