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Homemade Ice Cream Chocolate Truffle Recipe


  • 4 ounces good quality Dark Chocolate125 grams
  • 4 ounces good quality Milk Chocolate125 grams

  • 3/4 cup sweetened condensed milk 174 grams
  • 1 cup + 3 1/2 tablespoons whole or whipping cream 300 ml
  • 1 teaspoon vanilla 4.20 grams
  • chopped nuts
  • fudge sauce
  • caramel sauce
Homemade Ice Cream Chocolate Truffle Recipe

  1. Place a glass bowl and beaters in the freezer.
  2. FOR THE CHOCOLATE SHELL:On low heat place the 4 ounces of dark chocolate (broken into piece(do the same for the milk chocolatin a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes), and coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spotand then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place them in the freezer for approximately 10 minutes. Meanwhile make the ice cream filling.
  3. FOR THE ICE CREAM FILLING:In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
  4. Remove glass bowl and beaters from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture.
  5. PUTTING IT TOGETHER: Remove molds from freezer, fill with ice cream filling (be sure not to over fill, just below the border), refreeze for approximately 30 minutes, remove and cover with melted chocolate, carefully remove excess chocolate with a spatula and freeze for 5 hours or even overnight until completely frozen. Remove chocolates carefully from mold, decorate with left over chocolate and chopped nuts or whatever you desire. Serve immediately. Enjoy!

Homemade Ice Cream Chocolate Truffle Recipe Homemade Ice Cream Chocolate Truffle Recipe Reviewed by kuji hara on 7:56 PM Rating: 5

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