BAKED ALASKA SNOWBALLS
1 recipe fudge sauce
1 recipe chocolate sauce
1 pint coffee or
maple walnut ice cream
scoop 6 1/3-cup balls of ice cream onto a plate
lined with film wrap and freeze. For
wafer crumb crust:
1 1/4 cups
finely ground chocolate wafers
1 teaspoon confectioners' sugar
teaspoons unsalted butter, melted
Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the
Spoon 3 tablespoons of the crumb into the center of 6 3-inch
fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and
up the sides of the pans. The crusts should be about 1/4 inch thick.
the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and
cool. (can be made a day ahead.)
Preheat oven to 500
degrees. Slip the tartlet shells out of their pans and place on a baking sheet
lined with parchment paper. Place an ice cream ball in the center of each
To serve, spoon 2 to 3 tablespoons fudge sauce onto
each of 6 warm dessert plates. Drizzle with chocolate sauce.
meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe
and completely cover the ice cream with meringue.
Bake for one minute or to
brown meringue. Watch carefully.