Kahlua ice-cream balls

Just to kick of the Christmas season – this is a good dessert for a few people to sit around “dipping” together – kind of like the old fashioned fondues.  Depending on whether you want this as a dessert or a sweet snack, I would say this will feed around 4 – 6 people.  It does take a little organising though (you need to start prepping this about two days before you need it), as you need to have done the ice-cream ahead – but then you can leave the ice-cream in the freezer for up to three months, so I do a little bit, put it in the freezer, do a little more, put it back in the freezer, then all you have to do to serve is to melt the chocolate.

Kahlua icecream balls

Kahlua icecream balls

1 litre vanilla ice-cream

1/4 cup mocha Kahlua

1 tbs gelatine

2 tbs hot water

250g chocolate of your choice (milk or dark), melted, to serve

 

Let the ice-cream soften in the fridge, about thirty minutes.   Beat until creamy with the Kahlua.  Sprinkle the gelatine over the hot water, then mix.  Strain into the mixture.  Pour into a container and return to the freezer overnight.

Take out of the freezer and allow to soften just enough to be able to scoop out little balls of ice-cream.  You can do this with a melon baller or a teaspoon, whatever is easiest for you.  Working quickly (returning to the freezer if necessary) form little balls and insert toothpicks.  Place on trays, cover and return to the freezer overnight.

 

When ready to serve, melt some chocolate.  Let people dip their own ice-cream balls in the chocolate, but have some spoons handy in case they leave the ice-cream in the chocolate too long and it falls off the toothpick.

 

Nummy.