Nutty Truffles
5 ingredients
4 steps
Ingredients
- 5 5/8 ounces Carte D'Or Vanilla Ice Cream
- 5 1/2 tablespoons hazelnuts chopped
- 9/16 cup cocoa powder
- 5/8 cup desiccated coconut
- 6 1/2 tablespoons pistachio nuts finely chopped
Directions
-
1Scoop mini balls of Carte D'Or Vanilla Ice Cream using a melon baller and place on a baking tray lined with parchment. Freeze for 10 minutes.
-
2Pour the hazelnuts, cocoa powder, desiccated coconut and chopped pistachios into 4 separate bowls.
-
3Remove the frozen mini scoops from the freezer and roll in your chosen coating.
-
4Repeat using a different coating for each scoop. Place on a serving dish and serve immediately.
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