Recipes

Melt and heat ice cream to scalding and pour over chocolate - cover and let stand for several minutes until the chocolate melts.

Slowly mix the chocolate and ice cream together until it is a consistent texture. (You can use a stand mixer to beat until it is shiny.)

Cover with plastic wrap and cool until firm.

Scoop out into small balls.

Hand roll and drop into your choice of topping.

Eat and enjoy or place in airtight container and refrigerate.

Variations: You can use any flavor ice cream or gelato. Also, you can use milk, dark or white chocolate. Use your imagination for different combinations (i.e. for Mint Truffles use mint chocolate chip ice cream and white chocolate; for Black Raspberry Truffles use black raspberry ice cream & white chocolate; for Double Chocolate Truffles use chocolate ice cream & dark chocolate).

Line an eight- or nine-inch pan with foil and lightly butter foil. Chop chocolate into very small pieces and place in a microwave-safe bowl. Microwave on high for 1 minute, stir and return to microwave and heat on high for 30 seconds. Stir. Repeat process, stirring every 30 seconds until chocolate is completely melted.

Heat ice cream until warm to the touch, stir in chocolate and beat until smooth. Stir in nuts. Stir into prepared pan and refrigerate until firm.

Cut into squares.