Ice cream balls coated in chocolate icing, concealing a sweet surprise inside: marzipan praline! This is the perfect dessert for hot days and a great way to creatively use ice cream.
Ingredients
Icing
- Milk chocolate – 100 g
- Chocolate hazelnut spread – 1 tablespoon
- Butter – 10 g
- Hazelnuts – 30 g
Ice Cream Balls with a Surprise
- Chocolate ice cream – 1 liter
- Chocolate pralines – 120 g
Additional
- Powdered sugar – 1 teaspoon
- Milk chocolate – 100 g
- Hazelnuts – 30 g
- Heavy cream (36%) – 330 ml
- Fresh mint – 2 g
- Strawberries – 90 g
Preparation:
Step 1: Prepare the Icing Melt the butter in a saucepan over low heat. Add the chopped chocolate and heat briefly until melted. Remove the saucepan from the heat and gently mix the melted chocolate using a silicone spatula. Add the chocolate hazelnut spread and gently heat, stirring continuously, until the ingredients combine to create a smooth, uniform cream.
Tip! If the icing is too thick, add 1 tablespoon of butter and mix again. Repeat until you achieve the desired smooth consistency. Add finely chopped hazelnuts and mix. Allow the icing to cool.
Step 2: Form and Freeze the Balls Put on protective gloves. Use an ice cream scoop to scoop portions of chocolate ice cream. Place a chocolate praline inside the ice cream and seal it with an additional, small portion of chocolate ice cream.
Shape the ice cream balls in your hands, gently squeeze and smooth the surface. Place the formed balls next to each other on a parchment-lined tray. Work quickly to prevent the ice cream from melting during shaping. Put the ice cream balls in the freezer for about 45-60 minutes.
Step 3: Coat the Balls in Icing Method 1: Insert long wooden skewers into the frozen ice cream balls to pierce them. Dip the skewered balls into the cooled chocolate icing one by one.
Place the coated balls on a metal rack placed over a baking sheet lined with parchment paper. Remove excess icing by shaking the rack.
Method 2: Alternatively, you can place the frozen balls directly on the rack and pour the icing over the top. Remove excess icing by shaking the rack.
Tip! If the icing solidifies too much during cooling, you can gently heat it over low heat to make it more liquid. However, remember to cool it again – warm icing can melt the ice cream.
Step 4: Freeze the Balls in Icing Put the icing-coated balls back in the freezer for about 1 hour.
Step 5: Prepare Whipped Cream Pour heavy cream into a cream dispenser. Add powdered sugar. Close the dispenser and insert two cartridges. Place the dispenser in the refrigerator for about 1 hour.
Step 6: Decorate and Serve the Ice Cream Balls Transfer the frozen balls coated in icing to individual bowls. Spray the chilled whipped cream from the dispenser into the bowl next to the ice cream ball.
Using a vegetable peeler, shave milk chocolate curls onto the top of the dessert. Remove the stems from the strawberries, quarter them, and place them in the bowls. Decorate the dessert with halves of toasted hazelnuts and fresh mint leaves.
