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Chocolate Covered Ice-Cream Balls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)196.3202
Energy (kCal)130402.8973
Carbohydrates (g)2143.576
Total fats (g)13448.1544
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle gelatine over water in a small bowl. | 2. Place bowl over a container of hot water until the gelatine is dissolved, then cool. | 3. Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined. | 4. Pour ice-cream mixture into a container and freeze for several hours or overnight until firm. | 5. Before making these ball put an oven tray into freezer to become very cold. | 6. Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball. | 7. Place tray with balls, back into the freezer and freeze until firm. | 8. Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer. | 9. Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt. | 10. Remove from heat and allow to cool slightly. | 11. Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well. | 12. Put chocolate covered balls on to a cold tray and return to freezer until firm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vanilla ice cream 1 - - - -
    gelatin 1 tablespoon - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    liqueur 3 tablespoons - - - -
    dark chocolate 125 19702.8973 2143.576 196.3202 1148.1544
    vegetable shortening 60 110700.0 0.0 0.0 12300.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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