Chocolate Truffle Snowballs

Makes 16-18

Ingredients:

For the filling:

85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum

For the ice cream:

75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar

To coat (optional):

100g white chocolate

Method:

1. For the filling (chocolate balls): melt the chocolate in a small dish sitting over a pan of simmering water. Making sure the bowl doesn’t come into contact with the water. Warm the cream in another small saucepan until just tepid then stir in the melted chocolate. Cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny. Put a single layer of balled teaspoonfuls of the mixture on the lined baking sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so that it is well mixed. Whisk the cream until it forms soft peaks, add the ground coconut, coconut cream and sugar, and stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a cocktail stick. Holding the chocolate balls with cocktail sticks, dip each one into the ice-cream mixture and coat them using a spoon to help, then replace onto the lined baking sheet. Leave the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs can be then served in petit four cases, or dipped in melted white chocolate and returned to the freezer for another hour first. Serve straight from freezer.