A simple, decadent dessert to spoil that special person in your life. Our friends at Sydney Food Sisters have created this chocolate-laden recipe featuring vanilla ice cream, our favourite Baci® Perugina® chocolates and a warm chocolate sauce!

Serves 4

Ingredients

2 litres of your favourite vanilla ice cream
2 x 143g packets of Baci® Perugina® Original Dark Chocolates
300g dark chocolate (at least 70% cocoa solids)
300ml thickened cream
2 tablespoons Frangelico liqueur (optional)

Instructions

Set aside 4 Baci® Perugina® chocolates to use for the centre of the ice cream balls. Roughly chop the remaining chocolates. Place in a shallow dish and refrigerate.

Using a standard ice cream scoop, scoop 1/2 cup portion of ice cream into your hand.

Place a Baci® Perugina® chocolate in the centre and top with another 1/2 cup portion of ice cream. Mould into a ball. Transfer the ice cream ball to a baking sheet in the freezer. Repeat until you have 4 balls in total. Freeze for at least 30 minutes or until firm. Remove from freezer and coat each ball in chopped Baci® Perugina® chocolate. Freeze for at least 2 hours.

To make the chocolate sauce, bring cream to a simmer in a small saucepan. Remove from heat and stir in dark chocolate until it’s completely melted and smooth. Stir in the Frangelico.

Place the ice cream ball on a plate and serve with warm chocolate sauce.

Recipe by: The Sydney Food Sisters