Systemic lupus erythematosus (SLE) is a chronic, often life-long, autoimmune disease. It can be mild to severe, and affects mostly women. SLE may affect various parts of the body, but it most often manifests in the skin, joints, blood, and kidneys.
When ice cream's small ice crystals melt and refreeze, they can turn into large, unpalatable lumps. Ice cream is best when stored between -5 and 0Â°F.; it will be firm enough to hold its shape, but easy to dip between 6 and 10Â°F, the ideal serving temperature range. Store ice cream in the main part of the freezer, not in the door where it is subject to more fluctuating temperatures.
It has to do with the size of your centers and the temperature of your freezer. I assume you want to dip the small centers of cream into warm chocolate, so they need to absolutely frozen solid. For that it may take 6-8 hours or possibly less, depending, like I wrote, on the temperature of your freezer. You have to play this one by ear. Since you posted your query yesterday, I hope you have already frozen the cream.