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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pint(s) vanilla ice cream |
10 malt balls finely chopped |
2 heath bars finely chopped |
2 payday bars finely chopped |
10 ounce(s) white chocolate |
Directions:
1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet. Using a melon baller, scoop the ice cream to form1-inch balls and place on sheet. Return sheet to freezer. Repeat with second sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with one baking sheet at a time, roll the the ice cream balls in the toppings. Freeze the topping covered balls for at least 30 minutes.
2. For the white chocolate dipped truffles, melt the chocolate in a bowl in the microwave or in the top of a double boiler. Dip the frozen balls, one at a time, into the melted chocolate. Remove with a fork and let the excess chocolate drip back into the bowl.
3. Freeze for at least 30 minutes before serving.
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