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Triple Choc Threat

Wow your friends with a melt-away white chocolate shell hiding homemade chocolate ice cream beneath.


  • 500 grams white chocolate (melted)
  • 2 tablespoons vegetable oil
  • Handful of blueberries and raspberries
  • Mint to decorate
  • Ice Cream
  • 1 1/2 cups thickened/whipping cream
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 5 tablespoons cocoa powder


  1. Start off by placing 4 tall cups on a baking tray and place wire rack on top. Set aside
  2. To make chocolate shells
  3. Melt white chocolate in a large microwave safe bowl for 20 seconds at a time mixing each time until smooth. Add oil and mix very well.
  4. Coat 4 small water balloons with chocolate. Place a tooth pick into the top of the tied up water balloon and place through the wire rack. Let them hang there to allow excess chocolate to drip off and firm.
  5. To remove balloon, carefully prick the top of the balloon with a tooth pick and remove balloon from cavity.
  6. To create a hole at the bottom place the open end of the mold onto a warm fry pan and melt chocolate away as demonstrated.
  7. Ice Cream
  8. Add cream, condensed milk, cocoa powder and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
  9. Transfer cream mixture to a deep baking dish. Freeze for at least 2-3 hours.
  10. To finish off dessert, add a scoop of ice cream onto a serving plate. Place some berries on top and a little cut of mint. Place chocolate mold over the top and the pour chocolate sauce until chocolate mold melts away to revel ice cream. You'll want to do that right before you serve it to your guests.