Ingredients

• 150g dark chocolate
• 150g white chocolate
• 4 tbsps Benna Hazelnut Crunch Artisan Gelato
• 4 tbsps Benna Coconut White Chocolate Artisan Gelato

Method

1. Place dark chocolate in one bowl and white chocolate in another.
2. Melt each gently over a double boiler or in the microwave
3. Spoon about 1–2 teaspoons of melted chocolate into each silicone mold.
4. Place molds in the freezer for 10 minutes
5. Once shells are set, add a scoop of Hazelnut Crunch Ice Cream to the dark chocolate cups, and Coconut White Chocolate Ice Cream to the white chocolate cups.
6. Pour melted chocolate over the ice cream to cover completely
7. Tap molds lightly to remove air bubbles. Place cups in the freezer for at least 1–2 hours, or until fully firm