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Bacci ice cream balls
With one little mouthful you will fall in love with our wonderful bacci ice cream balls. Makes 24 balls
• 500g hazelnut gelato
• 24 hazelnuts (approximately 1/3 cup), roasted and skinned • 500g dark chocolate, roughly chopped
1. Place a lined baking tray into the freezer to chill. Using a small ice cream scoop or a melon baller, scoop approximately 1 tablespoonful of the hazelnut gelato into a ball. Place onto the lined tray and return to the freezer for 30 minute or until firm.
2. Top each ball with a hazelnut and again return to the freezer.3. Working with half of the chocolate at a time, place it into a heatproof bowl and place over simmering water. Stir until melted, remove from the heat and allow to cool slightly.
4. Place a hazelnut gelato ball onto a fork and spoon over melted chocolate, shake off excess chocolate and using a palate knife carefully lift onto the freezer tray and return to the freezer to set, repeat with remaining chocolate and gelato balls. Store in an airtight container in the freezer for up to 1 month.
