Giant Ice Cream Truffle
This is the Giant Ice Cream Truffle recipe.
- Prep: 30 min
- Freezing: 4 h - 6 h
Ingredients
- 6 large scoops of vanilla ice cream
- 1/4 cup (60 mL) butter
- 8 oz (240 g) semisweet dark chocolate
- 1/4 cup (60 mL) 15 % or 18 % table cream
- Fresh fruit
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Preparation
Place ice cream scoops on a cookie sheet covered with 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. 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.
Tips
Nutritional information
Per serving| Energy: | 461 Calories |
| Protein: | 5 g |
| Carbohydrate: | 48 g |
| Fat: | 31 g |
| Fibre: | 3.4 g |
| Sodium: | 80 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 142 mg |
| Magnesium: | 25 % |
| Vitamin B12: | 20 % |
| Vitamin C: | 20 % |
| Vitamin A: | 18 % |
