Gelato filled chocolates

These bitesize treats are simple to make and can be made well in advance and kept in the freezer. 

Gelato filled chocolates

Ingredients

Strawberry:

White Chocolate (with red coloured cocoa butter rubbed into the mould) filled with Strawberry Gelato

1 litre White base

80g Irca Joygelato Strawberry Paste

 

Pistachio:

White Chocolate (with green coloured cocoa butter rubbed into the mould) filled with Pistachio Gelato

1 Litre White base

100g Irca Joygelato Pistachio Paste

25g Sosa Dextrose

 

Vanilla: 

Milk Chocolate filled with Vanilla Gelato

1 litre White base

30g Irca Joygelato White Vanilla Paste

 

Chocolate: 

Milk Chocolate filled with Dark Chocolate Gelato and spun with Dark Chocolate

1 Litre White base

200g Belcolade Dark Chocolate

50g Sosa Dextrose

 

Wild Berry:

Dark Chocolate filled with Wild Berry Gelato

1 litre White base

80g Irca Joygelato Frutti De Bosco Paste

 

Orange: 

Dark Chocolate filled with Orange Gelato and spun with Orange Chocolate.

1 litre White base

80g Irca Joygelato Orange Paste

 

Method

Fill a piping bag with your Gelato and pipe into your mould (trying to eliminate any air pockets), then freeze. To finish you can either spray with coloured cocoa butter or use a Mirror Glaze.

 

 For more recipes download our magic of Christmas magazine

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