Ice Cream Timbale Chocolate Nut Dessert
Easy to make, coated with sauce

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Spoon ice cream into small paper cups and freeze, take out of cup, roll in chopped nuts...   how easy is that!  See more of my Ice Desserts. I served this with my 7 Course Prime Rib Dinner Menu

Ice Cream Timbale Chocolate Nut Dessert

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Ice Cream Timbale Dessert
recipe and photograph by Peggy Bucholz

Recipe Type: dessert, ice cream, timbale, chocolate, hazelnuts

Prep Time:10 min
Total Time: 10 min
Serves: 8


4 cups ice cream, any flavor you like
8 (4 ounce) plastic or paper cups or use plastic lined ramekins
1/4 cup chocolate ganache sauce (simple recipe below) or use a commercial brand
1 cup Hazelnuts, toasted, coarsely chopped
Starbuck’s Chocolate coated coffee beans, optional
8 mint sprigs, for garnish
8 Strawberry Fan garnishes


Spoon ice cream into containers of your choice. If using something other than plastic or paper cups line them with plastic wrap hanging over the sides making removal easy, press ice cream in firmly; smooth the tops, cover and freeze. Can be made two days ahead.

Decorate 8 individual plates with chocolate ganache sauce as desired (see my photograph). 

Place chopped nuts in a pie pan or flat dish. Remove ice cream from timbale and roll sides in nuts until completely coated. Place on individually decorated plates. Garnish with coffee beans if desired, more nuts, mint sprigs, Strawberry Fans and serve.

Chocolate Ganache Sauce (can be made 2 weeks ahead)
1/4 cup heavy cream
1 tablespoons corn syrup
3 ounces bittersweet or semisweet chocolate, chopped fine
squirt bottle (I use a plastic catsup or mustard container with a small opening)

In a saucepan, bring heavy cream and corn syrup to a simmer; remove from heat; add finely chopped chocolate whisking until melted and smooth. Cool; pour into a squirt bottle, cover and refrigerate. When ready to use put in the microwave to soften, test the consistency on a small plate before decorating.

Wine recommendation: Moscato D'Asti

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