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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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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)
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.
Break the milk chocolate into a small bowl and melt over a pan of simmering water.
Add the chopped toasted hazelnuts to the chocolate and mix well, allow to cool slightly.
Dip the ice cream balls in the melted chocolate, gently turn in the chocolate with a teaspoon and return to the tray.
Return to the freezer until required.
Serve in petit-four cases, sprinkled in honeycomb (optional).