Sweet Treat - Dark Chocolate Espresso Ice Cream Balls

Gotta love a recipe that combines two of my personal faves - coffee and chocolate!  I've tried Merlo's espresso ice cream and it truly has a great espresso flavour, along with a eye-opening kick. It's not for those who want to head off to the land of nod.

You can find the ice cream at Merlo's bowen hills torrefazione: 10 Thompson Street, Bowen Hills; fortitude valley torrefazione: 104 McLachlan St, Fortitude Valley; southport torrefazione: Ferry Rd Markets, The Brickworks Centre, 107 Ferry Rd, Southport;  and springfield torrefazione: Orion Springfield Town Centre, One Main Street, Springfield Lakes.

I'd suggest combining these ice cream balls with a good dose of your fave choc/coffee liqueur, either poured over if you serve them in a bowl or on the side if you are sharing with a few.

Merlo Dark Chocolate Espresso Ice Cream Balls

1 ltr Merlo Espresso Ice Cream
400 gms 70% dark chocolate
2 tbsp vegetable oil

Place a baking tray lined with baking paper in the freezer for 10 minutes. Scoop teaspoons of ice-cream into balls, place on tray and return to the freezer until ice-cream is firm. Meanwhile, place chocolate and oil in a bowl over a saucepan of boiling water until chocolate melts. Use a fork to dip ice-cream balls into chocolate and return to tray. Freeze for a further 30 minutes or until firm.

Merlo's February Bean of the Month is the elegant, medium bodied Nicaraguan Maragogype. Coffee’s floral equivalent, the Nicaraguan Maragogype is a large bean which can be sometimes quite difficult to obtain. From Central American origins, it has a wonderful flowery fragrance with a delicate sweet cup, low acidity with an extremely smooth, crisp and clean flavour, and is continually regarded as producing one of the world’s best coffees. During February, coffee aficionados can indulge in 100 percent unblended Nicaraguan Maragogype at any BarMerlo espresso bar or MerloCoffee Torrefazione, and the coffee is also available online.