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Mini hazelnut milk chocolate balls

Delicious home-made mini chocolate nut ice creams which can be served at any time.
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  • Serves

    people
  • PREP TIME

    mins
  • Difficulty

INGREDIENTS

  • 8 mini scoops of Carte D’Or Caramel Cinnamon Waffle Ice Cream (100g/200ml)
  • 100g milk chocolate
  • 25g toasted hazelnuts, chopped
  • 50g honeycomb, crushed (optional)
  • 1 Scoop 8 mini balls of Carte D'Or Caramel Cinnamon Waffle Ice Cream with a melon baller. Place on a tray lined with baking parchment and return to the freezer.
  • 2 Break the milk chocolate into a small bowl and melt over a pan of simmering water.
  • 3 Add the chopped toasted hazelnuts to the chocolate and mix well, allow to cool slightly.
  • 4 Dip the ice cream balls in the melted chocolate, gently turn in the chocolate with a teaspoon and return to the tray.
  • 5 Return to the freezer until required.
  • 6 Serve in petit-four cases, sprinkled in honeycomb (optional).