Liqueur Filled Ice Cream Truffles

 

BY Luisa Farelo-Hayes
A kiss of chocolate with a hint of liquer - perfect for a cool festive dessert.

Makes : 12 
 
Vanilla Ice Cream 

a tub of good quality vanilla ice cream

1 ml vanilla extract

Ice Cream Truffles

200 g dark chocolate, melted

liqueur of your choice (caramel vodka, peppermint liqueur, Amarula Cream)

250 ml homemade vanilla ice cream (we made ours in the Zoku Ice Cream Maker) 

To Serve

edible gold dust


Ice Cream Truffles

Melt the chocolate slowly in the microwave, or in a baine-marie.

Using a small kitchen paintbrush, paint the inside of the silicon chocolate moulds in a silicone chocolate mould tray with a little melted chocolate and freeze for 10 minutes.


Remove from freezer and repeat with a second layer of melted chocolate, ensuring that the moulds are well coated. Freeze again for a couple of minutes until completely set.


Remove from freezer and add a dash of liqueur to the chocolate moulds and top with a teaspoonful of vanilla ice cream. Return to the freezer again for a couple of minutes.


Once frozen, seal with a little more melted chocolate and then return to the freezer until ready to serve.