Update my dinner status, I'm making this tonight.
Servings: 24 P Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
DIRECTIONS:Line large rimmed baking sheet with waxed paper. Using 1 1/2-inchround ice cream scoop or round 1 tablespoon measuring spoon and working quickly,scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream,placing ice cream on prepared baking sheet. Freeze ice cream overnight.Combine chopped chocolate and vegetable oil in large metal bowl. Place bowlover saucepan of barely simmering water; stir until chocolate is melted andsmooth. Remove bowl from over water. Cool chocolate until barely lukewarm.Place almonds, coconut, and pistachios in 3 separate medium bowls. Line 3pie dishes or plates with waxed paper. Working with 1 vanilla ice cream ball ata time and working quickly, drop into lukewarm melted chocolate. Using fork,turn to coat and lift out chocolate-coated ball. Drop ball off fork into bowlwith almonds, using hands to turn to coat. Place truffle in 1 prepared pie dish.Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds;place in freezer. Repeat same procedure, dropping coffee ice cream balls intomelted chocolate, then coconut, and dropping chocolate ice cream balls intomelted chocolate, then pistachios. Freeze all ice cream truffles until firm,about 2 hours, then cover and keep frozen. (Can be made 3 days ahead. Keepfrozen.) Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle,and 1 pistachio-coated truffle on each of 8 plates and serve. Makes 24.Recipe by: Bon Appétit June 2004
