Giant Ice Cream Truffle
- Course Desserts & Sweets
- Prep. Time 30 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Place ice cream scoops on a cookie sheet covered with wax or parchment paper. Freeze for 2 to 3 hours.
In saucepan, or double boiler, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in cream 15 %. Transfer in a small pitcher or sauce boat. Cool at room temperature.
Place ice cream scoops on a cooling rack over a parchment paper. Gently poor chocolate sauce to coat the ice cream scoops. Freeze for 2 to 3 hours.
Before serving, garnish with fresh fruit.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 461 CaloriesProtein: 5 g
Carbohydrate: 48 g
Fat: 31 g
Fibre: 3.4 g
Sodium: 80 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
13 %
/
142
mg
Magnesium:
25 %
Vitamin B12:
20 %
Vitamin C:
20 %
Vitamin A:
18 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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-
Jeremy
May 30th, 2010
I find it easier to use BOXED icecream. This way you can cut squares of ice cream instead of scoops. ALSO , try using FRENCH VANILLA. Yummm!!
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