LITTLE CHOCOLATE ICE-CREAM BALLS

INGREDIENTS

Corn flour                           - 1/2 cup

Vanilla ice cream               - 1 cup

White chocolate melts       - 1/2 cup

Hundreds and thousands - 1/4 cup

DIRECTIONS

1.  Fill a small jug with hot water, place the corn flour in a bowl.

2.  Dip a melon baller in the hot water and use a tea towel to quickly dry.

    Use the melon baller to scoop out a ball of ice cream.

3.  Place the ball in the cornflour and toss to coat.  Roll the ball until smooth.

4.  Place the ball on a baking tray.  Cover with plastic wrap and place in the freezer.

5.  Repeat with the remaining cornflour and ice cream to make balls, freeze for 2 hrs.

6.  Heat the chocolate in microwave bowl.

7.  Sprinkle with hundreds and thousands to the ice cream balls.

8.  Repeat it and place in an airtight container for 30 min freezing.