Chocolate Covered Ice-Cream Balls

This recipe comes from my collection of 'tried' recipes from magazines. Even though they take a little patience to make I believe they are a worthwhile treat to have as an after-dinner party acccompaniment with coffee. Any favourite liqueur can be used - Grand Marnier or Cointreau for a rich orange flavour, or Kahlua or Tia Maria for a coffee flavour. I like Baileys Irish Cream or a rich chocolate liqueur myself!!!! The choice is yours. Freezing time is not included in cooking time.

• Ready In: 35 mins
• Yields: 30 balls

Ingredients

• 1  liter vanilla ice cream
• 1  tablespoon gelatin
• 2  tablespoons water
• 3  tablespoons  liqueur (your choice)
• 125  g dark chocolate
• 60  g  solid white vegetable shortening (This is sold as Kremelta in New Zealand and Copha in Australia)

Directions

1. Sprinkle gelatine over water in a small bowl.
2. Place bowl over a container of hot water until the gelatine is dissolved, then cool.
3. Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
4. Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
5. Before making these ball put an oven tray into freezer to become very cold.
6. Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
7. Place tray with balls, back into the freezer and freeze until firm.
8. Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
9. Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
10. Remove from heat and allow to cool slightly.
11. Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
12. Put chocolate covered balls on to a cold tray and return to freezer until firm.