Coconut White Chocolate, Nutella And Mocha Walnut Ice Cream Truffles - cooking recipe

Ingredients

1 cup vanilla ice cream
2 tsp coconut liqueur
1 tbsp shredded coconut, plus extra to coat
4 oz graham crackers, crushed
14 oz white chocolate, melted
-1 None Hazelnut Ice Cream Truffles
1 tbsp Nutella spread
2/3 cup roasted hazelnuts, finely chopped
-1 None Mocha Walnut Ice Cream Truffles
1 tbsp strong black coffee
2/3 cup roasted walnuts, finely chopped

Preparation

Combine slightly softened ice cream, liqueur, coconut and graham crackers in a medium bowl. Cover with plastic wrap and freeze for 1 hour, or until firm.
Working quickly, roll mixture into small balls (each using around 1/2 tsp mixture). Place on a tray freeze until firm.
Dip balls in melted chocolate then roll in extra coconut. Return to tray and freeze until firm.
For the hazelnut ice cream truffles: Replace liqueur with 1 tbsp Nutella. Omit shredded coconut. Replace white chocolate with milk chocolate. Replace extra shredded coconut with 1 1/2 cups finely chopped roasted hazelnuts.---
For the mocha walnut ice cream tuffles: Replace liqueur with 1 tbsp strong black coffee. Omit shredded coconut. Replace white chocolate with dark chocolate. Replace extra shredded coconut with 1 1/2 cups finely chopped roasted walnuts.---