Chocolate Shells
Make chocolate mini shells to fill with whatever you'd like. We used them to make ice cream bites.
Servings: 28 mini shells
Calories: 32kcal
Equipment
- Parchment Paper
Ingredients
- 6 squares almond bark
Instructions
- Arrange mini muffin cups upside-down on a cookie sheet lined with wax or parchment paper.
- Place desired amount of almond bark in double boiler.6 squares almond bark
- Melt until smooth.
- Remove from heat.
- Spoon about a 1.5 tablespoons onto muffin cup covering about 2/3 the way down the sides.
- Place another muffin cup over the top and gently press down until it's settled.
- Place in freezer for 15 minutes.
- Remove wrappers.
Notes
Once you have all your little shells, you can fill them with virtually anything! Greek yogurt, candies, fruits, marmalade, puddings... there is room for endless variation here, but good ol' vanilla ice cream sure is heavenly! I used an all natural vanilla bean ice cream with some red and blue sprinkles just because the 4th of July is right around the corner. Make sure you freeze whatever you don't eat (we didn't have many leftovers) because these do melt pretty quickly.
Nutrition
Serving: 1shell | Calories: 32kcal | Carbohydrates: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 29mg | Sugar: 3g