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
Ingredients
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
Preparation
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).
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| 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?
22 comments:
What a great idea Jeff! I would probably make bon bons with a fudgey interior, if I had the patience. Ice cream inside looks great also!
Great job! I would make salted caramel. I adore that ice cream!
I love to make truffles and bon bons are just a step away. Love Taza Chocolate but I haven't had Batch ice cream. Sound and look amazing!
First of all. Salted caramel ice cream. Gorgeous.
Second of all....these look delicious!
Yum, I'd sprinkle some sea salt on top of the salted caramel bon bons and I'd be in heaven!
Wow! That's all I have to say. These look, just, wow! Yum.
Wow those look good - and they are a salted caramel flavor, even better!
Love salted caramel flavor with chocolate. I bet these disappeared fast!
and all i made was a salted caramel frappe. these look amazing!!! great job putting your truffle making class skills + these gifted ingredients to use!
Yummmm! The salted caramel flavor is ridiculously good. Good idea about the bonbons!
These look beautiful! I love both Taza and Batch, so it was all good until I saw the can of Crisco in the picture. Eeek! Would coconut oil or some other substitute work? I know that would lend a coconut flavor, but still... I can't stomach the idea of Crisco! Great idea for summer hostess gifts. Who wants a box of chocolates when you can have ice cream?!?!
fabulous idea, and even better bon bons :)
Julia - You could try the coconut oil (or some other oil)... you just need a little something to smooth the chocolate.
I can't believe Taza and Batch are in my neighborhood and I've never been! Your bonbons look like the perfect little treat when you need a little bite of something sweet and don't want to commit to a giant bowl of ice cream. Great idea!
What a great idea, and a perfect combination. I'm lucky enough to be able to get Taza at the Newburyport Farmers' Market and a little store in town now carries batch. Yay for the North Shore being able to experience both!
I'm drooling, this is such a fabulous idea! I need to get my hands on some of that salted caramel ice cream too - it sounds amazing!
Jeff is a genius. These look incredible. I would make cookie dough bon bons!
Taza is an amazing local chocolate! I've made homemade ice cream using the Hot Pepper Taza Chocolate. I've also used their cinnamon chocolate in my ice cream. Delicious! These look amazing!
Love your blog!
Omg, Megan - I NEED these in my life. Asap :)
I tried making these for a bbq today and they were an epic fail. :(
The chocolate was either too cool (thick) or too hot (melted the ice cream balls) and upon contact with ice cream, the chocolate would just form a crust and immediately slide off. I tried more/less crisco, hotter/colder chocolate... nothing worked. I have a few that came out but the rest of the balls went back into a tupperware container. Any ideas on what happened?
Oh no, Elina! You definitely want the chocolate on the cooler side, and you want to make sure the ice cream balls are super cold and you have to work pretty fast. My caramel ones got a little melty, but you can stop every now and then and toss the plate back in the freezer if that starts happening. I'm sorry they didn't work out. :(
Did you use Taza chocolate? That could make a difference too.
I didn't use Taza chocolate. I guess I'll keep this business to the pros next time ;)
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