Vanilla Bombshells

  • 20 mins
  • Serves 9
  • 2 pan
  • Vegetarian
  • Gluten Free
  • Beginner

Ingredients

500ml of Yeo Valley Vanilla Ice Cream
300g dark chocolate

Method

1. Ball the ice cream into 9 balls and place on a tray lined with grease proof paper

2. Put the tray into the freezer so that the ice cream balls remain very hard.

3. Melt half the chocolate over a pan of boiling water. When that is completely melted, add the remaining chocolate and continue until all of that is also melted.

4. Remove the ice cream from the freezer and dip each ball quickly in the chocolate, before placing back on to the tray with greaseproof paper on it, This will help to stop the ice cream sticking.

5. Place the chocolate covered balls back into the freezer until needed.

Serve by placing the balls in a pyramid shape on your serving dish and add a great big sparkler!

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