Recipe Ice Cream Chocolates by of 20-08-2015 [Updated on 18-04-2017]
Do you remember the classic ice cream bonbons that were fashionable in the eighties? They were often at the cinema, they called each other bonbonniere and they were one of my favorite summer snacks. Here, these ice cream chocolates they remember them a lot! Easy to make and delicious, they are perfect to offer together with coffee at the end of a meal ... or, why not, to steal from the freezer when the desire for sweet is crazy;) A note: I made them with dark chocolate and a ganache white chocolate, because it was left over from another preparation, but you can also use different flavors if you want. An example? A white chocolate shell and a strawberry ice cream heart. You can even use it as a freezer empty recipe, to finish all the "leftovers" of ice cream that you have left or stuff them with a milk cream or to finish, some simple whipped cream;) well I leave you to my ice cream chocolates and I wish you a sweet day, a basin and s early; - *
How to make ice cream chocolates
Melt the chocolate in the microwave or in a double boiler
Brush with the melted chocolate molds for not too small chocolates. Let it rest in the freezer for at least 10 minutes.
Meanwhile, prepare the ganache.
Bring the cream almost to a boil, then pour it over the chopped chocolate.
Turn gently until all the chocolate melts.
Leave to cool in the fridge for an hour, then whip the ganache with an electric mixer.
Take the chocolate shells out of the freezer and fill them with ganache.
Return to the freezer for at least 15 minutes, then take the mold out again.
With the remaining chocolate, close your chocolates.
Put again in the freezer for at least half an hour, so that the chocolate solidifies well and it is easier to unmold the sweets without breaking them.
Turn out the chocolates filled with chocolate and serve them immediately, or keep them in the freezer until ready to serve.