Chocolate Ball

For the chocolate ball, melt chocolate and pour 100 g each into the plastic balls, close the balls and then spread chocolate thoroughly. When the chocolate is no longer too liquid, put the ball in the freezer for at least 1 hour. At the beginning, still rotate the balls every few minutes, then they will detach from the plastic ball by themselves.

For the caramel sauce, bring water, sugar, vanilla and salt to a boil in a saucepan and simmer until the syrup is a light caramel color. Add whipping cream and bring to a boil, add butter and cook for about 1 minute. The sauce must be quite hot when serving, so make the sauce just before serving.

Heat a pan and turn off the heat. Remove the balls from the plastic mold. It is best to handle the chocolate ball with a kitchen towel and melt a hole in the ball by moving it in a circular motion in the pan.

To serve, place two scoops of ice cream on top of each other on a plate. Place scoop on top. Serve dessert topped with caramel sauce at the table. The chocolate ball melts and the ice cream appears.

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