1 1/2 ts Best-quality chocolate ice
-cream
2 1/2 c Miniature chocolate chips;
-divided
3/4 c Heavy cream; chilled,
-divided
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.
Yields
4 servings
