Pistachio and Cocoa Dusted Piccolinos
What you need
How to prepare
- 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.
- 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.
- 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.
- With the second spoon, transfer the crumb coated ball to the second lined sheet pan.
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.
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.