Chocolate Tartufi (Ice Cream Truffles)

Yield: 12 tartufi

Ingredients:
2 cups Real Dairy light chocolate ice cream
6 oz. Baker's dark chocolate, chopped
6 oz. Baker's white chocolate, chopped
6 tbsp. unsalted butter, cut into slices
1/2 cup of almond, chopped
1/2 cup of walnuts, chopped
1/2 cup of Oreo cookie crumbs
 
Directions:
1. Line a baking sheet with parchment paper and place in the freezer.  Once the plate is chilled, use a dough scoop or ice cream scoop (I used a half sphere measuring spoon) to shape mounds of ice cream, making sure that the mounds are solid.  Brush any dangling bits of ice cream away so the surface is completely smooth.  Place each mound on the chilled plate or baking sheet.  Freeze the shaped mounds thoroughly before proceeding.

2. When you are ready to dip the truffles, combine the chocolate, butter and corn syrup in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Working quickly, dip one ice cream mound at a time into the chocolate mixture, moving between two spoons until the coating is smooth and the excess has dripped off.  Then dropped the truffles and roll into chopped nuts or Oreo cookie crumbs for decoration.  Return to a new parchment-lined chilled surface and return to the freezer.  Freeze until ready to serve.

Thoughts:
1. Super super easy to make! And all the ingredients are easily accessible and not wasteful.
2. Taste like Purdy's ice cream bar rolled in nuts. Awesome!
3. Dark chocolate was perfect in balancing the sweet from the ice cream and toppings. But the white chocolate did not melt properly for some reason, and turned to a thick paste.