Neither of us are all that into boxes of chocolates. There are just too many flavors and textures that we just aren’t interested in. But there is one thing that might make them more appealing.
I’m sure you know where we’re going with this.
For Valentine’s Day, Sarah gave me a box of homemade chocolate truffles, with five different fillings: Oreo, peanut butter pretzel, chocolate, Nutella, and s’mores.
But not only did she give me these full-size truffles, she also gave me a bag full of mini truffles, ready to put in ice cream.
I would have expected nothing less.
The obvious choice for a base was, of course, chocolate. We used our standard chocolate base, which is a modified Ben & Jerry’s recipe, except using Ghirardelli 60% cacao chips instead of the bar that we normally use, since we had already used the bar we bought on a different recipe.
I don’t want to get into hyperbole here, but it was literally the very best ice cream anyone has ever made. The ice cream itself is silky smooth and creamy, and the variety in truffle flavors means that every bite is a surprise. Nothing else to say other than that we loved it!
Life Is Like a Box of Chocolates
You never know what you’re gonna get!
Ingredients
- Chocolate Mix
4 ounces bittersweet chocolate
1 cup whole milk
- Custard Base
2 large eggs
1 cup heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
1 pinch salt
- Truffles
Any truffle flavors you want!
Directions
- For the chocolate mix, melt the 4 oz chocolate in a double broiler. Once completely melted, slowly add the 1 cup whole milk in small amounts, whisking each time you add cream until color is uniform. Set it aside while you make your custard.
- For the custard base, heat the 1 cup heavy whipping cream on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 1 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Now pour the mixture back into the mixing bowl and add the 1 teaspoon vanilla extract and the dash of salt. Whisk the chocolate mix into it as well until uniformly mixed.
- Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions. During the last 5-10 minutes in the ice cream maker (the ice cream should basically have the consistency of soft-serve ice cream), add in your truffles. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Move the ice cream from the ice cream maker into a quart-sized container of your choice and freeze until hardened (at least 4 hours).
