Ingredients

Steps

• Form the ice cream into small balls using a melon baller.
• Place ice cream balls on a metal tray and freeze overnight until very hard.
• Melt the chocolate in a glass bowl over a pot of gently boiling water.
• Cool the chocolate for 10 minutes until cool to the touch but still liquid.
• Dip each ice cream ball into the chocolate and return to the tray.
• Freeze the coated balls for two hours before serving.