Mei's Hot Chocolate Ice Cream Bites

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Servings: 36 balls

INGREDIENTS

Ice cream base

1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream

1 teaspoon vanilla extract

Hot cocoa syrup

1 cup cocoa powder

1 cup sugar

1 tablespoon vanilla extract

½ teaspoon salt

1 cup water

Assembly

10 ounces dark chocolate

1½ cup marshmallows, chopped, divided

½ tablespoon butter

1 tablespoon cocoa powder

PREPARATION

In a medium saucepan, whisk together cocoa syrup ingredients and heat on medium, stirring occasionally, until mixture is thick enough to coat a spoon. Set aside and cool.

In a medium bowl add the whipping cream and using a hand mixer, whip until stiff peaks form.

In a large bowl combine sweetened condensed milk, vanilla extract and ½ cup of cocoa syrup until incorporated.

Add whipped cream to the condensed milk mixture and gently fold together until mixed together. Measure out ½ cup of chopped marshmallows and set aside to use later for marshmallow sauce.

Using a metal loaf pan, pour a layer the condensed milk, drizzle a layer of cocoa syrup, sprinkle on a layer of chopped marshmallows. Starting again with the condensed milk repeat the layers until the pan is filled.

Freeze for 4-5 hours until firm.

Using a small melon baller, scoop the frozen ice cream into small truffle balls and place on a parchment covered sheet pan, freeze for 30-40 minutes until firm.

In a large bowl melt chocolate in the microwave.

One at a time, roll frozen ice cream truffles in the chocolate and return to the sheet pan. Freeze for 15 minutes.

Add the remaining ½ cup marshmallows and butter to a small bowl and microwave until melted, stir to combine into a marshmallow sauce.

Dip each truffle half way into the marshmallow sauce, place back on the sheet pan, and sprinkle with cocoa powder. Freeze until ready to serve.

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