PISTACHIO AND COCOA DUSTED PICCOLINOS

PISTACHIO AND COCOA DUSTED PICCOLINOS

Total time: 60 mins.
Servings: 12

Ingredients

12 oz 72% Dark Chocolate (or Your Favourite Dark Chocolate)
2 oz canola oil
2 cups Cocoa powder
2 cups Pistachios, Finely Ground

Directions

INSTRUCTIONS

1

Scoop 16 one-ounce balls of Häagen-Dazs® chocolate chocolate chunk onto a clean, lined (silpat, parchment or nonstick) baking pan. Dunk one-ounce scoop into warm water in between scoops for ease, if needed. Place in the freezer for 30 minutes to firm up.

2

At 30 minutes, in a small bowl, heat chocolate and oil in a microwave 2-4 minutes or on a double boiler at medium low heat to melt, stirring intermittently until well combined.

3

With one spoon, carry a frozen one-ounce scoop of gelato from the sheet pan and dunk it in the melted chocolate mixture until entirely coated. Quickly transfer the chocolate coated ice cream ball to a small bowl of coating (crushed pistachio, cocoa powder) using the second spoon to toss the ball entirely in the coating.

4

With the second spoon, transfer the crumb coated ball to the second lined sheet pan.

5

Repeat steps 1-4 with the remaining balls and transfer the filled and lined sheet pan to the freezer until ready to eat and/or serve. In an airtight container, piccolinos will keep fresh in the freezer for up to 2 weeks.

Tips

CUSTOMIZE YOUR PICCOLINOS

The possibilities are endless with piccolino dustings! Try graham crumbs, espresso powder, or cookie crumbs as an alternative to cocoa powder and pistachios. A variety of textured and colourful coatings will create a show-stopping visual for your company.

Nutrition information

Amount
% DV
Calories
419.60
20
%
Protein
9.56g
8
%
Cholesterol
20.07mg
Carbohydrates
37.47g
33
%
Sugars
21.27g
Fiber
9.83g
Sodium
26.23mg
Fats
29.85g
59
%

    Ingredients

    12 oz 72% Dark Chocolate (or Your Favourite Dark Chocolate)
    2 oz canola oil
    2 cups Cocoa powder
    2 cups Pistachios, Finely Ground

    Directions

    INSTRUCTIONS

    1

    Scoop 16 one-ounce balls of Häagen-Dazs® chocolate chocolate chunk onto a clean, lined (silpat, parchment or nonstick) baking pan. Dunk one-ounce scoop into warm water in between scoops for ease, if needed. Place in the freezer for 30 minutes to firm up.

    2

    At 30 minutes, in a small bowl, heat chocolate and oil in a microwave 2-4 minutes or on a double boiler at medium low heat to melt, stirring intermittently until well combined.

    3

    With one spoon, carry a frozen one-ounce scoop of gelato from the sheet pan and dunk it in the melted chocolate mixture until entirely coated. Quickly transfer the chocolate coated ice cream ball to a small bowl of coating (crushed pistachio, cocoa powder) using the second spoon to toss the ball entirely in the coating.

    4

    With the second spoon, transfer the crumb coated ball to the second lined sheet pan.

    5

    Repeat steps 1-4 with the remaining balls and transfer the filled and lined sheet pan to the freezer until ready to eat and/or serve. In an airtight container, piccolinos will keep fresh in the freezer for up to 2 weeks.

    Tips

    CUSTOMIZE YOUR PICCOLINOS

    The possibilities are endless with piccolino dustings! Try graham crumbs, espresso powder, or cookie crumbs as an alternative to cocoa powder and pistachios. A variety of textured and colourful coatings will create a show-stopping visual for your company.

    Nutrition information

    Amount
    % DV
    Calories
    419.60
    20
    %
    Protein
    9.56g
    8
    %
    Cholesterol
    20.07mg
    Carbohydrates
    37.47g
    33
    %
    Sugars
    21.27g
    Fiber
    9.83g
    Sodium
    26.23mg
    Fats
    29.85g
    59
    %