Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: As desired
Make your desired amount of mini strawberry ice cream balls using the Parisienne scoop or melon baller. Put onto a tray and allow to set in the freezer.
Melt the Belgian chocolate in a heat resistant bowl over a pot of boiling water until the chocolate is heated through and has a runny consistency. Make sure you stir the chocolate frequently and watch that it doesn’t burn.
Push each ice cream ball onto the end of a cocktail stick (but not too far as you will want to remove it later). Dip the ice cream balls into the melted chocolate.
Stand the cocktail sticks upright to set in the freezer – try sticking them into a large potato so that they freeze without any flat sides.
When ready, remove the cocktail sticks, dust with cocoa powder and serve in an old-fashioned cocktail glass or clear glass dish. Garnish with a handful of cut strawberries.