frozen truffles

ingredients

»2 cups (500 mL) Häagen-Dazs® Half the Fat Dulce de Leche
»½ cup  (125 mL) each toffee bits, finely chopped pistachios and toasted shredded coconut

Line a rimmed baking sheet with parchment paper. Keep in freezer until ready to use.

Use a melon baller or round measuring spoon to make balls of Häagen-Dazs.  Arrange in a single layer on the prepared baking sheet. Freeze for 30 minutes.

Arrange toffee bits, pistachios, and coconut into separate shallow bowls. Working quickly, roll an ice cream ball in the toffee bits, pressing gently until completely coated. Repeat with remaining Häagen-Dazs until toffee bits are all used. Repeat process with pistachios and then coconut. There should be enough coating for about 8 of each flavour. Return the “truffles” to the freezer and freeze until completely set, about 1 hour and up to 3 days.

To serve: Arrange on a platter set over a larger rimmed platter of ice.

Makes about 24 pieces.

Tip: Use your imagination and favourite Häagen-Dazs flavours to create your own truffle combinations. Try different finely chopped nuts, grated chocolate, finely chopped dried fruit or cocoa powder.

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