>From the MyRecipes.com website...
Ice Cream Truffles
1 pint vanilla ice cream
10 malt balls, finely chopped (1/2 cup)
2 Heath bars, finely chopped (1/2 cup)
2 PayDay bars, finely chopped (1/2 cup)
10 ounces white chocolate
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 form 1-inch balls
and place on sheet. Return sheet to freezer. Repeat this process with second
sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath
bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll
the ice cream balls in the toppings, using your hands to gently press in the
toppings. Freeze for 30 minutes. For the white chocolate truffles, melt the
chocolate in a bowl in a microwave or in the top of a double boiler. Dip the
chilled balls, one at a time, into the melted chocolate. Remove with a fork,
letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.
Makes 30 truffles
~~~***Rhonda G in Missouri***~~~
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