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1
Line a baking sheet with plastic wrap and freeze the empty pan.
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2
Dip a melon baller or a cookie scoop in hot water and scoop a 1 ice cream ball.
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3
Place the ball on the frozen baking sheet.
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4
Repeat for 40 balls.
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5
(Work quickly!
-
6
).
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7
Place the tray in the freezer for a least 1 hour until they set.
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8
Using a 1 foot square piece of foam, skewer each ball with a toothpick and stand it upright in the foam.
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9
Repeat for all 40, working quickly.
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10
Return the ice cream balls to the freezer and re-freeze until completely set.
-
11
In the meantime, place the chopped dark chocolate in a small bowl over a saucepan of simmering water.
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12
Stir the chocolate until it melts completely smooth.
-
13
Set the melted chocolate aside until it is barely warm.
-
14
This is the important part.
-
15
Too hot and it will run right off the ice cream.
-
16
Too cold and it will harden and be unusable.
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17
Coat the ice cream balls completely in the melted chocolate.
-
18
Hold to drip clean and stand back on the foam.
-
19
(You may need to do this in sections to prevent melting.
-
20
).
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21
When all are done, freeze once again for at least 30 minutes.
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22
Meanwhile, melt the white chocolate in a different bowl, using the same method.
-
23
Pour the white chocolate into a small plastic storage bag and stab a hole in the corner with a toothpick.
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24
(Scissor cut will be too much!
-
25
).
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26
Drizzle the white chocolate in angled stripes back and forth across each ball.
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27
Freeze once again for at least 30 minutes.
-
28
Once plated, serve immediately.
