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Mini choc-tops
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Prep Time:
590 minutes
Cook Time:
5 minutes
Total Time:
595 minutes
Delicious mini chocolate-topped ice cream treats!
Ingredients:
  • 1.25 litres vanilla ice cream, softened
  • 82.50 gm blackberry jam
  • 50g chocolate-coated honeycomb bar, crushed
  • 82.50 ml macadamia nuts, toasted, chopped
  • 400g milk chocolate, chopped
  • 38g packet mini ice-cream cones
  • 50g copha, chopped
Instructions:
  • Split the ice-cream evenly between 2 metal bowls. Mix jam into one bowl and honeycomb bar with nuts into the other. Cover the surface of both bowls with plastic wrap and place in the freezer. Freeze for 8 hours or until ice-cream is firm.
  • Start by chilling a large baking tray in the freezer. Next, add 100g of milk chocolate to a microwave-safe bowl. Microwave the chocolate, uncovered, on MEDIUM (50%) power for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until it's melted and smooth. Dip a skewer into the melted chocolate and coat the inside of 1 cone with a thin layer of chocolate. Continue this process with the rest of the cones until you have coated all 23 cones with chocolate.
  • Begin by taking the chilled baking tray out of the freezer and covering it with a sheet of baking paper. Proceed to fill half of the cones with a small scoop of blackberry ice cream and arrange them on the tray. Follow the same process with the honeycomb ice cream in the remaining cones. Let them freeze for about 1 hour until they are nice and firm.
  • In a microwave-safe bowl, combine copha and the rest of the chocolate. Heat in the microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, until smooth. Let it sit for 5 minutes. Dip 1 ice-cream cone into the chocolate mixture to coat it, then return to the tray. Repeat with the rest of the chocolate and cones. Freeze for 15 minutes until the chocolate sets. Serve.

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