Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Mark and Chris - Mint Chocolate Melting Ball

with Chocolate Soil

Prep time: 1 hour (+ 4 hours freezing)    Cook time: 1 hour    Serves: 6


Mint Ice Cream

350ml milk

300ml thickened cream

20 fresh mint leaves

1tsp real vanilla extract

2 large egg yolks

150g raw sugar

Pinch salt

Chocolate Balls

200g dark chocolate, tempered

Chocolate Soil

60g almond meal

60g icing sugar

35g plain flour

25g cocoa powder

30g butter, chopped

Hot Chocolate Sauce

75ml thickened cream

50ml water

1/2 tsp peppermint extract 

100g dark chocolate, chopped


  1. To make ice-cream, stir milk, cream, mint leaves and extract in a saucepan over medium heat until hot. Remove from heat. Set aside for 1 hour to cool and infuse. Strain and return to pan.
  2. Whisk egg yolks, sugar and salt until pale and creamy.
  3. Reheat milk mixture until hot and slowly add to egg yolk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturers instructions.
  4. To make chocolate balls, working in batches, brush 12 holes of a 7cm silicone hemisphere mould with tempered chocolate. Stand until set, then brush with a second layer of chocolate to create thickness.
  5. Tap moulds on bench to remove air bubbles. Set aside at room temperature to set and harden. Invert mould onto bench and tap to release chocolate hemispheres.
  6. Preheat oven to 180C.
  7. To make chocolate soil, process all ingredients to form coarse crumbs. Spread onto an oven tray lined with baking paper in a thin even layer.
  8. Bake for about 15 minutes or until crisp. Cool completely.
  9. To make chocolate sauce, stir cream, water and extract in a saucepan over medium heat until hot. Remove from heat and stir in chocolate until smooth and melted.
  10. To assemble, divide soil among serving dishes. Place a chocolate hemisphere in each bowl and fill with a ball of ice cream. Top with a second hemisphere. Serve with hot sauce, to be poured over the ball to melt.