Ice Cream Truffles...These were YUMMY!!!
I made these for mother's day desert and they were DEEEElicious!!! And very easy
1/2 pint vanilla ice cream
1/2 pint chocolate ice cream
20 ounces bittersweet or semisweet choc. morsels
1 1/2 tablespoons vegetable oil
2 cups sliced almonds
2 cups flaked cocunut
line a baking sheet with wax paper
using an ice cream scoop, scoop out the desired amount of truffles you will want to make ( I think I made 16), place the ice cream scoop on the cookie sheet and freeze over night, this makes it extra hard
comine chopped chocalate morsels and veg oil in pan over simmering water, stir until it melts ( I used more veg oil to maintaina smoother consistency), stir until choc is smooth and melted. Remove bowl and allow to cool until barely lukewarm.
Place almonds and cocunut in seperate bowls, working one scoop at atime, drop ice cream scoop into choc, can turn with spoon, then dip in either coconut or almond bowl, put back on wax paper, do each scoop..I actually ended up pouirng the chocalate over each scoop, rather then dip each scoop in the chocolate, it was just easier this way,
Freeze all truffles for atleast two hours and eat!!!
The truffles get messy while making them..but dont worry, they freeze together and are so damn good, that chocolate hardens up and they just taste so great! The original recipe also suggested pistachios and coffee ice cream..I just just didnt use them!
1/2 pint vanilla ice cream
1/2 pint chocolate ice cream
20 ounces bittersweet or semisweet choc. morsels
1 1/2 tablespoons vegetable oil
2 cups sliced almonds
2 cups flaked cocunut
line a baking sheet with wax paper
using an ice cream scoop, scoop out the desired amount of truffles you will want to make ( I think I made 16), place the ice cream scoop on the cookie sheet and freeze over night, this makes it extra hard
comine chopped chocalate morsels and veg oil in pan over simmering water, stir until it melts ( I used more veg oil to maintaina smoother consistency), stir until choc is smooth and melted. Remove bowl and allow to cool until barely lukewarm.
Place almonds and cocunut in seperate bowls, working one scoop at atime, drop ice cream scoop into choc, can turn with spoon, then dip in either coconut or almond bowl, put back on wax paper, do each scoop..I actually ended up pouirng the chocalate over each scoop, rather then dip each scoop in the chocolate, it was just easier this way,
Freeze all truffles for atleast two hours and eat!!!
The truffles get messy while making them..but dont worry, they freeze together and are so damn good, that chocolate hardens up and they just taste so great! The original recipe also suggested pistachios and coffee ice cream..I just just didnt use them!
