Ingredients
Serves makes 20-30
500g white couverture chocolate
100g dark couverture chocolate
1 litre your favourite ice cream (best quality)
You will also need:
A piece of foam (from a foam box)
30 toothpicks
2 x bowls
1 x tray lined with cling wrap
1 x small-ball ice cream scoop
Method
Scoop balls of ice cream and place on a tray lined with cling wrap. Place in the freezer until the balls set hard again - this may take an hour or more, but it is important that they set hard.
Place about 5cm water in the base of the two saucepans and set to simmer on the stove top.
Chop the chocolate, place in the bowls and set over the simmering water. Turn the heat off immediately as the residual heat is enough to melt this high quality chocolate.
Have ready the foam and toothpicks. Take the ice cream balls from the freezer and stick each with a tooth pick and place in the piece of foam. Place back in the freezer for 10 minutes to reset.
Take ice cream balls from the freezer and dip in the melted white chocolate. Place back in the freezer until set hard.
Pour the dark chocolate in a small piping bag made from baking paper. Remove ice cream truffles from the freezer and drizzle with the dark chocolate - this step can be done with a spoon if you do not know how to make a paper piping bag - and place back in the freezer for 1 hour.
Once set remove the tooth picks and place on a serving plate or keep in a lidded container until needed.