Put ice cream in large bowl. Let soften enough to form into 4 large balls, using a large ice-cream scoop. Place ice-cream balls on waxed paper in a pie tin and immediately place in freezer. Freeze until very hard. Remove ice-cream balls. Place 2 cups miniature chocolate chips on flat surface. Working quickly, roll ice-cream balls in chips to cover completely. Refreeze until ready to serve. In small heavy saucepan, put remaining 1/2 cup chocolate chips, 2 tablespoons heavy cream, and 3 tablespoons water. Simmer over low heat; stir well until chocolate melts into a thick, smooth sauce. Keep sauce warm. You will have 1/2 cup. Whip remaining heavy cream until thick. Divide whipped cream evenly on 4 dessert plates. Place ice-cream ball in center of whipped cream. Drizzle with warm chocolate sauce. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Golds latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25) Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 374 (50%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 32.2mg||10 %|
|Sodium 110.6mg||4 %|
|Potassium 520.8mg||14 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 78.4g|
|Protein 10.7g||15 %|
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Calories per serving: 749
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