| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Best-quality chocolate ice cream |
| 2 1/2 |
c |
Miniature chocolate chips; divided |
| 3/4 |
c |
Heavy cream; chilled, divided |
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
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