Stuff you’ll need 

Ingredients

• 180g bar of Tony’s

• Green & Jenks gelato 

• Toppings - Nuts, Chocolate Chips, pretzel - whatever you like!

• Filling - Chocospread, jam, nuts, salted caramel sauce

Materials

• Room in the freezer

• Baking Tray

• A pudding tin or muffin tin

• Palette knife 

• Mixing bowl 

• Small saucepan - filled with a third of water

• Wooden spoon

Method

1. Using a spoon press the gelato into your muffin tin/pudding tin. Push to cover the sides and base of the tin to create a wall thick enough so your filling won’t creep out.
                                                                                           
2. Next add your filling to the tin - we like to match the fillings with the chocolate - you could use salted caramel sauce, crushed up pretzels, jam - really whatever you fancy! Once that’s in add more gelato on top to completely cover the filling - like a gelato doughnut! Once it’s all tucked in, pop it into the freezer for at least 2 hours - you want the gelato ball to be as cold and hard as possible for the next step! 
                                                                      
3. Time to prep your toppings - get ready the finishing touches for your gelato balls - this can be chopped nuts, sea salt flakes, crushed pretzels again the choice is yours!                                                                                                      
4. Once your gelato ball is suitably cold (we do mean really cold) it’s time to melt your Choclonely - woo! To do so melt 180g of Tony’s (the small bars are perfect for this) using a ban marie. So grab a small saucepan and fill it with a third of water and put on a medium to high heat - stir often until your chocolate is silky smooth!                                                                                     
5. Next the assembly - remove your tin from the freezer and place onto a wire cooling rack. Then pour the melted chocolate over your gelato ball so its completely covered!                                                                                               
6. With haste add the chopped toppings to your gelato choco ball and then very carefully lift using a palette knife your gelato choco ball to a baking tray. Put the baking tray back into the freezer until the chocolate has completely hardened, we’d say 1 hour at least!                                                                                                       
7. And voila your Gelato Easter pudding are ready to serve!

Flavour suggestions

• Pistachio Gelato / Dark Almond Sea Salt 51% Tony’s / Crushed pistachio topping/filling
• Salted Caramel or Vanilla gelato / Milk caramel sea salt 32% Tony’s / Filling salted caramel sauce / Topping Halen Mon Sea Salt Flakes