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
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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