Ice Cream Bonbons

Name: Ice Cream Bonbons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters finely crushed chocolate wafer cookies; 283 grams extra-dark chocolate, finely chopped; 57 grams good-quality white chocolate from a bar, chopped; 1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream; 30 servings Flaky sea salt, for sprinkling

This recipe serves 30. One serving contains 101 calories, 1g of protein, and 7g of fat. If 37 cents per serving falls in your budget, Ice Cream Bonbons might be an amazing dairy free recipe to try. Summer will be even more special with this recipe. If you have chocolate from a bar, flaky sea salt, coffee ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together.

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Water

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Bowl

Frying Pan

Scrape into a smaller bowl and let cool slightly.

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Bowl

Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.

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Water

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Baking Sheet

Wax Paper

Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly.

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Ice Cream

Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet.

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Dip

Chocolate

Ice Cream

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Baking Sheet

Skewers

Bowl

Sprinkle salt on top.

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Salt

Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.

Ingredients you will need

Ice Cream

Water

Dip

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Ice Cream Scoop

Baking Sheet

Equipment

Ingredients

Servings:

237milliliters

finely crushed chocolate wafer cookies 283grams

extra-dark chocolate, finely chopped 57grams

good-quality white chocolate from a bar, chopped 1pint

caramel, strawberry, chocolate, vanilla or coffee ice cream 30servings

Flaky sea salt, for sprinkling

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.