Makes about 24 1-inch balls
- 1 quart raspberry or strawberry ice cream, slightly softened
- 10 ounces good quality chocolate, chopped (about 3 large bars)
- 1 1/2 cups heavy cream
Active time: 30 minutes
Total time: 2 hours
Line a sheet tray with parchment paper. Using a small ice cream scoop or your hands, roll the slightly softened ice cream into ping pong-sized balls. Place the balls on prepared tray and freeze until completely hard, about 45 minutes.
Heat cream in a small saucepan over medium-high heat until it begins to bubble. Place chocolate in a medium bowl, then pour hot cream over chocolate and let sit for 30 seconds. Slowly whisk chocolate and cream together, starting from the middle and working your way out to the edge of the bowl. Continue to whisk until fully combined. Let cool until warm to the touch, but still liquid.
Use a fork to spear ice cream balls, then dip into the chocolate. Place back on the tray; repeat with remaining ice cream balls. Return to freezer for another 45 minutes, or until chocolate is hard.
Adapted by Shari Goodman from Dorie Greenspan's Chocolate-Banded Ice Cream Torte in Baking: From My Home to Yours (Houghton Mifflin Harcourt, 2006)