Chocolate Covered Ice-Cream Balls

1. 1

   Sprinkle gelatine over water in a small bowl.

2. 2

   Place bowl over a container of hot water until the gelatine is dissolved, then cool.

3. 3

   Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.

4. 4

   Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.

5. 5

   Before making these ball put an oven tray into freezer to become very cold.

6. 6

   Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.

7. 7

   Place tray with balls, back into the freezer and freeze until firm.

8. 8

   Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.

9. 9

   Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.

10. 10

    Remove from heat and allow to cool slightly.

11. 11

    Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.

12. 12

    Put chocolate covered balls on to a cold tray and return to freezer until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.