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Patriotic Ice Cream Bon Bons
There is a quick treat waiting in your freezer when you make a batch of these Ice Cream Bonbons. Your choice of ice cream is enclosed in a thin dark chocolate shell…a gratifying combination that is as pleasing to look at as it is to eat.
Ideally these confections would be made in a chocolate truffle mold, but you can easily improvise with plastic ice trays or small gelatin molds. For best results, use a good quality dark chocolate, which melts and pours easily. Avoid slow-churned ice cream if possible, since the air that is whipped into it makes it difficult to soften properly. If you want red white and blue bonbons, you may want to add a little food coloring to the red and blue ice creams to make them more vibrant.
Enjoy Ice Cream Bonbons as a simple dessert or a wonderful indulgence any time of day!
PATRIOTIC ICE CREAM BONBONS
Makes about 12, depending on the size of your molds
- 10-12 ounces dark chocolate
- Ice cream
- Blue food coloring (optional)
- Decorations (candies, sprinkles, or drizzles of chocolate)
- In a small bowl, heat the dark chocolate in the microwave, 15 seconds at a time until melted. Stir often.
- Pour into small flexible plastic molds, all the way to the top of the cavities. Tap the mold on the counter to level the chocolate. Put in the freezer for 1 minute. The center of the mold will be liquid, but you should see a little solid thickness on the edges. If not, put it back into the freezer for 1 more minute. This will vary, depending on the temperature of your freezer and the size of the molds. (If you forget about the chocolates, just let them finish setting, pop them out of the molds, and re-melt.)
- Once the edges are set, turn the molds upside down over a shallow bowl or dish to let the liquid chocolate drip out. Tap gently to help release the extra melted chocolate. Turn right side up; chocolate should coat each cavity. Put back in the freezer for a couple of minutes to harden. The chocolate in the dish can be scooped up with a rubber spatula and returned to the bowl. If you need to re-melt your chocolate, put it in the microwave for 10 seconds and stir well.
- Repeat until most of the chocolate is used, reserving about 1/4 cup to cover the ice cream later.
- Place a small amount of ice cream at a time in a bowl to soften for 5 minutes. Add food coloring if desired, and stir well. Fill the chocolate molds to within 1/4-inch from the top of the mold, tapping to help the ice cream settle. Return to the freezer and let the ice cream harden. This will take 1 hour or more.
- Re-melt the chocolate and spoon over the firm ice cream in each cavity, making sure it covers the ice cream completely and connects with the hardened chocolate. There should be no gaps.
- Tap gently and return to the freezer until solid – at least 4 hours. Leaving them in the freezer overnight is best.
- Turn molds over and gently flex. You may press gently on the bottom of each cavity to help release the bonbons, or tap sharply on the counter. Keep bonbons frozen until ready to serve!