chocolate shavingssemi-sweet chocolate and pink candy melts
Instructions
Melt ice cream in microwave on high for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil.
Measure out ½ cup of melted ice cream and stir into the finely chopped chocolate.
If all the chocolate doesn't melt, heat at high power for 15 seconds.
Let it sit in the microwave for a minute, then remove and stir.
Heat again if needed.
Allow the chocolate to cool and thicken at room temperature for about 6 hours or in the refrigerator for about an hour.
Scoop out using a small ice cream scoop (2 teaspoon size) or a spoon.
Roll each scoop into a ball and immediately roll in the chocolate shavings.
Store in an airtight container at room temp for up to 2 weeks. Refrigerate up to 3 weeks.
Recipe Notes
Every brand of ice cream will have different amounts of air whipped into it and you'll need ½ cup of melted ice cream.
I had a reader write to ask about using white chocolate instead. If you make the truffles using White Chocolate, you need to use twice as much white chocolate, if you use milk chocolate you need 1 ½ times as much chocolate. When I make white chocolate truffles, being there is such a small liquid to chocolate ratio, I just heat the cream (or ice cream) and the white chocolate in a double boiler until it's ¾ of the way melted. Remove from the heat then stir until melted.