Bonbons (Chocolate-dipped Ice Cream Balls) Recipe
These chocolate-dipped ice cream balls have many guises. An elegant way to serve them is to sprinkle them with cocoa powder and present them in paper truffle cups with after-dinner coffee. But it’s also nice to have a batch in the freezer to enjoy with popcorn while you’re watching a movie.
When scooping and dipping these ice cream balls, the most important thing is to keep them as cold as possible; if they start melting, they will lose their shape and be difficult to dip. After experimenting with a truffle fork, a dinner fork, and a wooden skewer, it turns out that the easiest and most efficient way to dip the ice cream balls in the melted chocolate is with one’s fingers.
- 2 pints premium ice cream, any flavor (preferably without chunks)
- 1 pound bittersweet chocolate, finely chopped
- 3 tablespoons solid vegetable shortening
Instructions / How to Make:
- Freeze a baking sheet for about 20 minutes. Soften 1 pint of the ice cream slightly (work with 1 pint at a time to avoid melting the second pint), just until soft enough to scoop (see softening tips on intro card).
- Remove the baking sheet from the freezer and line it with parchment or waxed paper.
- Use a small 1-inch ice cream scoop (available at kitchen supply stores) to scoop the ice cream into compact balls, and place them on the baking sheet.
- Repeat with the second pint (move the baking sheet into the freezer as you work if the ice cream balls begin to melt).
- Wrap the pan tightly in plastic wrap to prevent ice crystals from forming. Freeze until the ice cream is very hard, at least 8 hours but preferably overnight.
- Line a second baking sheet with parchment or waxed paper and place it in the freezer to chill while you melt the chocolate. (This sheet will hold the bonbons after they have been dipped in chocolate.)
- Bring about 2 inches of water to a boil in a saucepan or the bottom of a double boiler; remove from heat. Combine the chocolate and shortening in a heatproof bowl or in the top of the double boiler.
- Set the bowl over hot water and let stand, stirring occasionally with a flexible spatula, until melted and smooth, about 15 minutes.
- Remove the bowl and let stand until lukewarm but still fluid, 15 to 20 minutes.
- Remove both baking sheets from the freezer and unwrap the ice cream balls. Working quickly, drop one ice cream ball at a time into the chocolate mixture.
- Roll it quickly in the chocolate to coat, and then lift it out, cradling the bottom of the bonbon with your fingertips in a loose claw shape. Shake it gently to let excess chocolate drip off and place it on the second baking sheet.
- If the undipped ice cream balls start to melt as they’re waiting to be dipped, return the pan to the freezer and remove one ball at a time as you continue to dip them.
- Place the sheet of dipped bonbons in the freezer for about 1 hour. Transfer to an airtight container with a piece of waxed paper between each layer and freeze up to one week.
Serving Size: MAKES ABOUT 24 BONBONS
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