INGREDIENTS

INSTRUCTIONS

Put ice cream in large bowl. Let soften enough to form into 4 large
balls, using a large ice-cream scoop. Place ice-cream balls on waxed
paper in a pie tin and immediately place in freezer. Freeze until  very
hard. Remove ice-cream balls. Place 2 cups miniature chocolate  chips
on flat surface. Working quickly, roll ice-cream balls in chips  to
cover completely. Refreeze until ready to serve. In small heavy
saucepan, put remaining 1/2 cup chocolate chips, 2 tablespoons heavy
cream, and 3 tablespoons water. Simmer over low heat; stir well until
chocolate melts into a thick, smooth sauce. Keep sauce warm. You will
have 1/2 cup. Whip remaining heavy cream until thick. Divide whipped
cream evenly on 4 dessert plates. Place ice-cream ball in center of
whipped cream. Drizzle with warm chocolate sauce. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne
Gold's latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25)
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 61.1mg
Sodium: 17mg
Potassium: 33.5mg
Carbohydrates: 1.2g
Fiber: 0g
Sugar: <1g
Protein: <1g