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)
COOKING METHOD
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).