These delicious desserts were made by my 13 year old at Christmas time, using an idea given to her by the lovely Laurel Watson (dessert lady extraordinaire). With three simply ingredients, these are actually created from ready made ingredients, which made it easier for my 13 year old to cope with.
Using an size sphere shaped mould fill 2/3 full with either white or dark Bakel's truffle (a type of ready made ganache avilable from Kiwicakes) cut circles of trifle sponge slightly smaller than the dome using a round cutter and press down in to the truffle mix. They have a tendency to want to float upwards, we found poking a hole in them with a skewer helped the trapped air escape making them less likely to do this. Freeze.
Remove from freezer. taking a sharp knife gently remove some of the sponge. Taking some warmed millionaires caramel, to which we added some sea salt (30 seconds in microwave), fill a piping bag and pipe a small amount in to each cavity. Replace sponge discs on top of caramel and freeze again.
After 30 mins (or longer) remove from freezer and spread more truffle sealing the base. Freeze again.
Once frozen to this stage, the desserts are ready in their basic form, as we were ready to serve we took a strawberry and dipped it in the opposite colour truffle, placing the strawberry on the frozen dessert provided the chill factor needed to set the strawberry coating
I preffered the look of the drip above, however if you prefer the neater look below, this was how they naturally occured, I had to encourage the drip above by giving it a slight shake.