Makes 16-18
Ingredients:
For the filling:
85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum
For the ice cream:
75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar
To coat (optional):
100g white chocolate
Method:
1.
For the filling (chocolate balls): melt the chocolate in a small dish
sitting over
a pan of simmering
water. Making sure the bowl doesn’t
come into contact with the water. Warm the cream in another small saucepan
until just tepid then stir in the melted chocolate. Cool a little.
2.
Stir in the rum and whisk until the mixture is light and shiny. Put
a single layer
of balled
teaspoonfuls of the mixture on the lined baking
sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so
that it is well mixed. Whisk the cream until it forms soft peaks, add
the ground coconut, coconut cream and sugar, and stir gently. The mixture
should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a
cocktail stick. Holding the chocolate balls with cocktail sticks, dip
each one into the ice-cream mixture and coat them using a spoon to help,
then replace onto the lined baking sheet. Leave the cocktail sticks in
for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs
can be then served in petit four cases, or dipped in melted white chocolate
and returned to the freezer for another hour first. Serve straight from
freezer.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org.
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