As you know from yesterday's post, I headed home from the Taza chocolate and batch ice cream party with a bag of goodies to use to create something in my own kitchen. As I was trying to decide what to make, Jeff suggested bonbons. I was up for the challenge (I mean, I did just become a truffle-making pro).
This recipe will make about eight bonbons, which is a good number because you'll want to eat them all right away. You can use any kind of ice cream you like, but I chose to make half of mine with batch salted caramel ice cream and the other half with batch coffee ice cream because those are the flavors I got at the ice cream party.
And both salted caramel and coffee go really well with chocolate in my opinion.
Salted Caramel And Coffee Ice Cream Bonbons
About 1/3 cup batch salted caramel ice cream
About 1/3 cup batch coffee ice cream
3-ounce bar Taza 80% chocolate, chopped
1 teaspoon vegetable shortening
Line a plate or sheet pan with wax paper. Using a small cookie scoop, portion out four scoops of salted caramel ice cream and four scoops of coffee ice cream, and place them on the wax paper. Do this as quickly as possible, and put the plate or sheet pan in the freezer as soon as you are done. Freeze the ice cream scoops for at least 30 minutes (keeping in mind that the longer you freeze them the better they will hold up when you dip them).
|I originally planned to make 10 bonbons, but there was only enough chocolate for eight.|
About 10 minutes before you plan to coat the ice cream scoops, make the chocolate for dipping. Place the chopped chocolate and shortening in a small microwave-safe bowl.
Microwave for 30 seconds, and then remove from microwave and stir. Microwave for another 15 seconds, and stir until smooth and completely melted. (If chocolate is not getting smooth, continue microwaving in 10-second intervals.)
Line a clean plate or sheet pan with wax paper. Have this pan, two forks, and your chocolate ready. Remove the plate or sheet pan of ice cream scoops from the freezer.
Using the forks, pick up one scoop at a time, roll it around in the chocolate, and place it on the clean plate or sheet pan.
Continue until you have coated all of the ice cream scoops with chocolate. The chocolate should start firming up right away. Pop the bonbons in the freezer for at least 10 minutes before serving.
These were so much better than those bonbons you get in tubs in the freezer section. The chocolate coating had that nice, grainy texture Taza chocolate is known for, and the batch ice cream middles were so rich and creamy! You could really taste the caramel and coffee.
What flavor bonbons would you make?