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Chocolate Chocolate Chip Ice Cream
1 carton Häagen-Dazs® chocolate chocolate chip
12 ounces 72% chocolate or your favorite dark chocolate
2 tablespoons canola oil
2 cups cocoa powder, ground almonds, ground pistachios, ground peanut brittle, cereal etc.
One oz scoop
Two bowls (one for chocolate/oil, one for coating (cocoa powder, ground nuts, brittle, cereal, etc.)
Two clean, lined baking pans (to set the balls on during recipe steps)
Scoop 16 one-ounce balls of Häagen-Dazs® chocolate chocolate chip onto a clean, lined (silpat, parchment or nonstick) baking pan. Dunk one-ounce scoop into warm water in between scoops for ease, if needed. Place in the freezer for 30 minutes to firm up.
At 30 minutes, in a small bowl, heat chocolate and oil in a microwave 2-4 minutes or on a double boiler at medium low heat to melt, stirring intermittently until well combined.
With one spoon, carry a frozen one-ounce scoop of gelato from the sheet pan and dunk it in the melted chocolate mixture until entirely coated. Quickly transfer the chocolate coated gelato ball to a small bowl of coating (cocoa powder, crushed nuts, brittle, cereal, etc) using the second spoon to toss the ball entirely in the coating.
With the second spoon, transfer the crumb coated ball to the second lined sheet pan.
Repeat steps 1-4 with the remaining balls and transfer the filled and lined sheet pan to the freezer until ready to eat and/or serve. In an airtight container, piccolinos will keep fresh in the freezer for up to 2 weeks.