Chocolate Truffle ‘Choc Tops’!


My favourite thing about going to the movies (almost) is having a choc top. But in fact, I am so bad at eating these delicately and in the dark, that I have learnt not to wear white to the movies for fear of coming out into the bright lights after the movie, only to discover I am covered in melted chocolate that somehow escaped my mouth. These little beauties are not officially ice creams of course, but can be stored in the freezer if you can save any long enough for that to be necessary! They can easily be slipped into your bag for sneaky entry to the cinema, theatre or boring meetings; bagged up and gifted, are great for after dinner mints (if you use a flavour exchange or two) and how cute do they look? ...So what's your choc top pick at the flicks??

Try changing it up with;

White chocolate and lime zest and juice

Fresh mint and peppermint oil and almonds

Milk chocolate with almonds

Buy hard caramels and mix them through

Add candied cherries and toasted coconut or chopped cherry ripe!

Dip in different chocolate toppings and chopped nuts, hundreds and thousands, coconut, coloured sugars etc

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  • 200 Grams chocolate dark couverture roughly chopped BUY
  • 250 Grams cream cheese
  • 100 Grams icing sugar
  • 100 Grams salted and roasted macadamia nuts
  • Mini ice cream cones (available from your local Gelaratia!)
  • Melted chocolate for coating with a little pure organic coconut oil



Place chocolate into Thermomix bowl and melt for 5-8 minutes at 37°C on speed 1 until liquid. Scrape down sides of bowl as necessary.


Add remaining ingredients except cones and topping ingredients (do I really have to write that in??) and mix for 8 seconds on speed 6. Place into container and refrigerate for several hours.


Use a small ice cream scoop to fill cones. Freeze before coating with melted chocolate. If needed, (with white chocolate for example) set and dip again. Set completely before keeping in fridge.


Wrap in pretty packaging for gifting. Freeze if keeping more than a week.

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