- 2 cup (400ml) vanilla ice-cream, softened
- 200 gram christmas pudding, chopped finely
- 400 gram dark eating (semi-sweet) chocolate, chopped coarsely
- 1Grease two 14-hole ice-cube trays. Line small oven tray with baking paper. Place 28 mini muffin paper cases on another small tray.
- 2Working quickly, combine ice-cream and pudding in medium bowl, press mixture into ice-cube tray holes. Freeze about 2 hours or until firm. Unm ould bites onto tray, freeze 30 minutes.
- 3Meanwhile, melt half the chocolate in medium heatproof bowl over medium saucepan of simmering water. Remove from heat, stand 5 minutes
- 4Working quickly and using small cocktail toothpicks, dip half the ice-cream blocks, one at a time, into chocolate until covered, place on baking-paper lined tray. Freeze until ready to serve.
- 5Repeat melting and dipping with remaining chocolate and ice-cream blocks, freeze until ready to serve. Serve bites in paper cases.
These little morsels only improve with time.Make 1 or 2 days ahead. Use rounded ice-cube trays if possible as the ice-cream blocks will unmould more easily.You can also make this as a log. Place ice-cream mixture in a bar cake pan lined with baking paper.Once frozen, place on a wire rack and drizzle with melted chocolate to cover. Transfer to a serving plate; freeze until ready to serve.
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