Chocolate-covered ice-cream balls

Take the ice-cream out of the freezer and, using a melon baller, scoop out eight melon-ball-size scoops of ice cream. Put them on a silver foil-lined tray and pop them back in the freezer.

Break the bar of chocolate into pieces in a microwave-proof bowl, and either microwave it or melt over a pot of boiling water. Don't overheat the chocolate. Leave to cool down without allowing the chocolate to set.

Dip the ice-cream balls in the melted chocolate and gently turn, using a teaspoon. Pop the chocolate-coated ice cream balls back on a piece of silver foil and return them to the freezer. Freeze until set.