15 INCH BEVERAGE REFRIGERATOR

INGREDIENTS:

6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired

DIRECTIONS:

1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.

Milk chocolate passionfruit ice cream melting in the afternoon sun :D

RECIPE:
200ml heavy whipping cream
300ml milk
1/3 cup sugar
1/8 tsp salt
3 egg yolks
1/2 cup passionfruit puree, seeds strained out (from about 6 passionfruit)
60g good quality milk chocolate, finely chopped

1. Place milk, sugar, salt in a medium saucepan. Heat on medium-high heat, stirring, until milk begins to simmer.
2. Whisk the egg yolks in a medium bowl lightly. Add about 1/4 cup of the hot milk mixture to the egg yolks. Stir the egg mixture constantly. Add the remaining milk to the egg yolks in a steady stream, stirring constantly.
3. Transfer mixture back to saucepan and heat over low heat, stirring constantly until an instant-read thermometer reads 165F
4. Strain mixture into a clean bowl. Add the milk chocolate, and let rest one minute for chocolate to melt. Whisk mixture to melt the chocolate.
5. Add in cream and passionfruit puree. Cover and refrigerate until completely cold.
6. Churn in ice-cream maker

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