For a more opulent option, these mini chocolates are the perfect end to a delicious dinner on a cold winter's evening. These cocoa dusted truffle ice creams can be premium-ised further by adding some brandy butter or cream.
Ingredients1 litre White base |
MethodWarm up the white base and melt the chocolate, then blend together with the dextrose. Fill a piping bag with your gelato and pipe into your moulds (trying to eliminate any air pockets) then freeze. Finish with a dusting of cocoa powder. |
