Double Chocolate-Orange Ice Cream Balls
INGREDIENTS:
1 Stick margarine 4 Eggs
1 c Flour 1 1/2 qt Peppermint stick ice cream
1/8 ts Salt Hot fudge sauce
1 Stick margarine 4 Eggs
1 c Flour 1 1/2 qt Peppermint stick ice cream
1/8 ts Salt Hot fudge sauce
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 400 F. To make cream puffs, in a medium saucepan, bring margarine and 1 cup water to a boil over medium heat, stirring occasionally. Add flour and salt, reduce heat to low, and cook, stirring vigorously with a wooden spoon until mixture forms a ball, about 1 min.
2. Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
3. Drop dough from a tablespoon into 8 or 10 mounds 3 inches apart on greased baking sheet, Bake 25 to 35 mins, or until puffed, golden brown, and dry. Cool slowly away from drafts.
4. At serving time, with a sharp knife, split each puff in half or cut off top. scoop out any soft dough inside. Fill with a scoop or two of ice cream. Replace tops. Drizzle Hot Fudge Sauce over tops of puffs. Serve immediately.
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 400 F. To make cream puffs, in a medium saucepan, bring margarine and 1 cup water to a boil over medium heat, stirring occasionally. Add flour and salt, reduce heat to low, and cook, stirring vigorously with a wooden spoon until mixture forms a ball, about 1 min.
2. Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
3. Drop dough from a tablespoon into 8 or 10 mounds 3 inches apart on greased baking sheet, Bake 25 to 35 mins, or until puffed, golden brown, and dry. Cool slowly away from drafts.
4. At serving time, with a sharp knife, split each puff in half or cut off top. scoop out any soft dough inside. Fill with a scoop or two of ice cream. Replace tops. Drizzle Hot Fudge Sauce over tops of puffs. Serve immediately.