Today is National Ice Cream Soda day, so with that in mind, I found this recipe. It's close, right? Ice cream? Who doesn't like ice cream with chocolate?
Here we go...
1/2 gal good-quality chocolate ice-cream
1.75 oz. Dark chocolate coating
20g copha **There is a product identical to Copha that is a little more available in the U.S. You can often find it in European delicatessens. It is sold under the name of Palmin in the 250g block. Again, it is exactly the same as Copha. (solidified coconut oil)
Step 1 Line 2 large plates with non-stick baking paper. Place 1 plate in the freezer to chill.
Step 2 Dip a melon baller in a bowl of hot water and use to scoop out 1 ball of ice-cream. Place on the chilled plate. Insert a toothpick into the centre of the ice-cream ball. Repeat to make 5 more ice-cream balls. Place in the freezer for 2 hours or until very firm.
Step 3 Place the chocolate and copha in a small microwave-safe bowl. Cook on medium/500watts/50% for 1 minute or until the chocolate and copha melt. Stir to combine. Set aside for 10 minutes to cool.
Step 4 Dip 1 ice-cream ball into the chocolate mixture and gently shake off excess. Place on the remaining lined plate and return immediately to the freezer. Repeat with the remaining ice-cream balls and chocolate mixture. Place in the freezer for 30 minutes or until very firm.
more at: http://www.taste.com.au/recipes/21588/chocolate+ice+cream+truffles