Ice cream truffles

Yield: 1 batch

Measure Ingredient
\N \N Small ice cream scoop
2 \N Jellyroll pans, lined with
\N \N . wax paper
1 pint Ice cream (your favorite)
1 pounds Chocolate, good-quality
½ cup Heavy cream
8 ounces Chopped nuts, coconut,
\N \N . jimmies, etc.. in bowls
\N \N Wooden skewers or candy fork
\N \N Cooling rack
\N \N . large enough to roll the
\N \N . ice cream balls
\N \N Confectioner's sugar (opt)
\N \N Rose petals (opt)



** Preparation **

Allow the ice cream to sit at room temperature for 10 to 15 minutes to soften. Prepare truffles by scooping out balls of ice cream and placing them on a jellyroll pan lined with wax paper. Place the pan on a level spot in the freezer. Freeze the ice cream balls until hardened.

Chop the chocolate coarsely and place in a clean, dry glass bowl.

(Using a glass bowl free of oil or water will keep the chocolate from seizing. When chocolate seizes, it loses its sheen and shrinks into a hardened, grainy mass.)

Add cream, if desired. Cream gives chocolate a softer consistency, so when it sits at room temperature, the shell doesn't become rock-hard.

Microwave on High (100 percent power) for 1 minute. Stir thoroughly.

It will still be lumpy. Microwave on High for 30 seconds more and stir again. Repeat this step until the chocolate is smooth. Chocolate that has been microwaved requires more stirring than chocolate heated on a stove. When you feel you have stirred it enough, stir a little bit more. Taking this extra time will help you keep the chocolate from burning.

** Assembly **

You may use a fork or a skewer to dip the balls of frozen ice cream into the chocolate. Although messy, using clean hands is the preferred method.

Set up you work space close to the freezer. Place the cooling rack on the second lined jellyroll pan on a level spot in the freezer; this is where you will put your dipped truffles. Line up your nut bowl and then your chocolate.

Remove an ice cream ball from the freezer. If it is to be rolled in nuts, roll it now, using slightly firm pressure and tossing between each hand so any loose nuts come off. Stick a skewer into the ball and drop it down into the melted chocolate and coat thoroughly. Shake lightly and put on the cooling rack. If you want to put the nuts on the outside, roll the truffles in nuts after dipping them in chocolate and then put them in the freezer. Depending on the chocolate you use or how many layers you are coating, you might need to put the truffles in the freezer for a little while between steps to ensure that the truffles do not lose their shape.

** To Serve **

Remove from the freezer and let sit at room temperature for about 10 minutes. Garnish as desired with a light dusting of confectioner's sugar and perhaps rose petals.

** Dark Chocolate Truffles ** STRAWBERRY TRUFFLES w/ MILK CHOCOLATE GLAZE Scoop strawberry ice cream and dip in melted milk chocolate chips.

GOLDEN CHOCOLATE CAKE TRUFFLES Scoop French vanilla ice cream, roll in milk chocolate and then in diced chocolate pound cake.

ALMOND COCONUT TRUFFLES Scoop coconut ice cream, roll in chopped almonds and dip in bittersweet chocolate.

TOASTED MOCHA TRUFFLES Scoop coffee ice cream, roll in chopped toasted almonds and dip in bittersweet chocolate. (To toast almonds, chop them and put in a nonstick skillet over medium-high heat. Shake the pan constantly until you see little brown toasted spots. Immediately remove from the heat and pour onto a plate to cool.) BUTTER PECAN CHIP TRUFFLES Scoop butter pecan ice cream, roll in chocolate chips and dip in milk chocolate.

** White Chocolate Truffles ** APRICOT TRUFFLES Scoop apricot sherbet and dip in white chocolate.

ORANGE COCONUT TRUFFLES Scoop orange sherbet, dip in white chocolate and roll in flaked coconut.

LEMON PISTACHIO TRUFFLES Scoop lemon frozen yogurt, dip in white chocolate and roll in coarsely chopped pistachios.

Cont'd in Ice Cream Truffles #2 Submitted By PAUL MACGREGOR On 05-16-95

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