Ingredients
Method
1.Grease two 14-hole ice-cube trays. Line small oven tray with baking paper. Place 28 mini muffin paper cases on another small tray.
2.Working quickly, combine ice-cream and pudding in medium bowl, press mixture into ice-cube tray holes. Freeze about 2 hours or until firm. Unm ould bites onto tray, freeze 30 minutes.
3.Meanwhile, melt half the chocolate in medium heatproof bowl over medium saucepan of simmering water. Remove from heat, stand 5 minutes
4.Working quickly and using small cocktail toothpicks, dip half the ice-cream blocks, one at a time, into chocolate until covered, place on baking-paper lined tray. Freeze until ready to serve.
5.Repeat melting and dipping with remaining chocolate and ice-cream blocks, freeze until ready to serve. Serve bites in paper cases.
These little morsels only improve with time.Make 1 or 2 days ahead. Use rounded ice-cube trays if possible as the ice-cream blocks will unmould more easily.You can also make this as a log. Place ice-cream mixture in a bar cake pan lined with baking paper.Once frozen, place on a wire rack and drizzle with melted chocolate to cover. Transfer to a serving plate; freeze until ready to serve.
Note
