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Chocolate Covered Ice Cream Bonbons

Chocolate Covered Ice Cream Bonbons is a volume 6-09 sept 2003 recipe made with Ice Cream Your Favourite Kind and Lindt Chocolate. Serves 12. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 3 1/3 oz

Method (preview)

1. 1

   Note - choose from Lindt Excellence 70% Cocoa Chocolate, Lindt Excellence

2. 2

   Extra Creamy Milk Chocolate, Lindt Surfin Chocolate (dark) or Lindt Milk

3. 3

   Chocolate.

4. 4

   Preparation time: 20 minutes. Freezer time: 2 hours.

5. 5

   Use a 1-inch (2.

6. 6

   5 cm) melon-baller to scoop ice cream balls (see Tips below); place on wax paper-lined plate and freeze until very hard, at least one hour.

7. 7

   Partially melt chocolate in a bowl over hot, not boiling water until just a few chunks remain.

8. 8

   Take the chocolate off the heat and stir until fully melted.

9. 9

   Set aside to cool slightly.

10. 10

    Place on a second wax paper-lined plate, remove toothpick (close the hole with a tiny drop of warm chocolate) and freeze for at least one hour before serving.

11. 11

    Dip melon-baller in hot water between scoops, for easy release.

12. 12

    During step 3 remove ice cream balls from the freezer just before dipping and place chocolate-dipped ice cream bonbons back in the freezer immediately.

13. 13

    If not using the same day, freeze ice cream bonbons for at least four hours after step 3 then place in an airtight freezer container.

14. 14

    From a recipe pamphlet by Lindt of Switzerland.

15. 15

    MC format by Hallie. Untried - yet.

16. 16

    Contributed to the FareShare Gazette by Hallie; 24 September 2003. www.fareshare.net

17. 17

    Nutr. Assoc.: 0 0 0 0