With one little mouthful you will fall in love with our wonderful bacci ice-cream balls.
- 500 g hazelnut gelato
- 24 hazelnuts (approximately ⅓ cup), roasted and skinned
- 500 g dark chocolate, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 30 minutes
Place a lined baking tray into the freezer to chill. Using a small ice-cream scoop or a melon baller, scoop approximately 1 tablespoonful of the hazelnut gelato into a ball. Place onto the lined tray and return to the freezer for 30 minutes or until firm.
Top each ball with a hazelnut and again return to the freezer.
Working with half of the chocolate at a time, place it into a heatproof bowl and place over simmering water. Stir until melted, remove from the heat and allow to cool slightly.
Place a hazelnut gelato ball onto a fork and spoon over melted chocolate, shake off excess chocolate and using a palate knife carefully lift onto the freezer tray and return to the freezer to set, repeat with remaining chocolate and gelato balls. Store in an airtight container in the freezer for up to 1 month.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.