Cut out a scoop of chocolate ice cream for each person with an ice cream cutter, place this on a plate with cling film and place in the freezer compartment.
In the meantime, briefly crack open the eggs with a fork and place the nuts on a plate. Mix the coarsely mashed corn flakes (best in a plastic bag) with the nuts. When the ice cream has frozen solid again, take the first ball out of the freezer, pull it through the egg and then roll it in the nut-cornflake mixture, then squeeze the whole thing compactly with your hands and return to the freezer and do the same with the next balls. When the breaded balls are frozen solid again, repeat the whole thing again, the layer around the balls should already be 1/2 to 1 cm thick, then put back in the freezer. You should fill up in the cold for 2-3 hours.
About half an hour before you plan to eat it, wash the strawberries, cut into quarters, marinate with powdered sugar and Grand Marnier. Cold spots.
Put the frying fat in a saucepan, the fat level must be at least as high as the ice cream scoops! Heat!
Meanwhile, arrange the strawberries on a plate in the middle!
When the fat is hot enough, take the balls out of the freezer and place them in the fat! You need about 2-3 minutes! The nut crust should be light brown. Place the scoop on the strawberries with a slotted spoon, dust with powdered sugar and serve. If you like, you can put a bit of cream around the outside to decorate! Garnish with fresh mint.
Don`t forget: take the pan with the fat off the stove.
The trick is that the balls are hot and crispy on the outside and the ice cream is still frozen solid on the inside!
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