"1/2 liter of ice cream"
"2 cups of chopped hazelnuts or pecans"
"320g of semisweet chocolate chips"
"1/2 cup of butter"
"1 tablespoon of instant coffee powder"
"1/2 liter of ice cream"
"2 cups of chopped hazelnuts or pecans"
"320g of semisweet chocolate chips"
"1/2 cup of butter"
"1 tablespoon of instant coffee powder"
Make balls with the ice cream, using a melon baller
Immediately coat each ball in chopped hazelnuts or pecans and place in the freezer until well frozen (1 hour or more)
Melt the chocolate, butter, or margarine over low heat and add instant coffee powder, stirring well
Remove from the heat, but keep warm on the water
Using a fork, dip each ice cream ball into the chocolate mixture, working quickly
Dip only 10 balls at a time, remove them, and place immediately in the freezer
When the chocolate is completely frozen, arrange the balls in paper cupcake liners or wrap in aluminum foil for bite-sized treats
Store in the freezer until serving time
Yield: 30 to 36 scoop ice cream bites"
