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Chocolate Cherry Ice Cream Truffles

Kelsey Carey




1 Cup Milk Chocolate Chips

1 Tbsp Butter

2 Tbsp Heavy Cream

1 Pint Cherry Vanilla Custard



In a medium saucepan, add heavy whipping cream, vanilla and chocolate.  Continually stir until smooth.  Turn off burner and let chocolate sit until almost hardened.

Cut out 4 inch squares of aluminum foil and put each square into a muffin tin pocket.  Scoop a small amount of Cherry Vanilla Custard out and quickly dip into the chocolate with a spoon.  Place ball on aluminum square in muffin tin.  Freeze immediately until firm.  About 3 hours.