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A light dessert with a surprise decadent center. Recipe by Rivky Kleiman.
3 1-pint (16-ounce/453 gram) containers non-dairy ice cream (I suggest vanilla, butter pecan, or vanilla almond bark)
12 pieces (soft, non-dairy) chocolate truffles
10 ounces (285 grams) Gefen Mini Chocolate Chips
1 8-ounce (226-gram) container non-dairy whipping cream (defrosted and unwhipped)
1/4 cup liqueur, such as amaretto
The key to success in this recipe is working quickly and efficiently. Remove one container of ice cream from the freezer. Let stand for five minutes to slightly soften.
Meanwhile, line two baking sheets with Gefen Parchment Paper. Prepare a large scoop and a spoon. Fill the scoop halfway with ice cream (using the spoon). Press a truffle in the center and secure. Fill the rest of the scoop with ice cream and level. Release the ice cream onto a lined baking sheet. Repeat these steps three more times. (Each pint yields four truffle-filled scoops.) Freeze until firm.
Remove the next ice cream container and form the next four truffle-filled ice cream balls. Place the baking sheet in the freezer.
Remove the first baking sheet and the final pint of ice cream and form the next four balls. Return to the freezer and allow to freeze fully.
Meanwhile, prepare your chocolate coating: In a small saucepan, heat the whipping cream, but do not bring to a boil. Add in the chocolate chips and stir until completely melted. Stir in the liqueur.
Working quickly, place one scoop of ice cream in the chocolate mixture. Turn over to coat evenly. Carefully remove the chocolate-covered ice cream ball and place back on the parchment–lined baking sheet. (Alternatively, hold a scoop of ice cream on a spoon, lower into the saucepan, and spoon chocolate over it. Lift the spoon and transfer ice cream bomb onto the lined baking sheet.)
Repeat with two to three more balls, then return the tray to the freezer, alternating between baking sheets to avoid the ice cream melting.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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