Cocoa dusted ice cream truffles placed on a white speckled plate. A glass of brandy sits next to it. With fairy lights in the background.

For a more opulent option, these mini chocolates are the perfect end to a delicious dinner on a cold winter's evening.  These coco dusted truffle ice creams can be premium-ised further by adding some brandy butter or cream.  



1 litre White base

200g 70% Belcolade Dark Chocolate

5g Sosa Dextrose



Warm 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.


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