Ice Cream Filled Chocolate Bonbons make ice cream for dessert a little more special!
Life is like a box of Ice Cream Bonbons, isn’t it? You never know what you’re gonna get unless the person who made them took a leaf out of Ina’s book and sprinkled something on top that tells you what’s inside 😉.
These little Ice Cream Bonbons are so much fun to make and they’re an absolute hit when served! They’re a great way to finish a dinner before moving on to coffee, the living room for after dinner drinks, or the dance floor 🕺🏻. Use your favorite ice cream (homemade or store bought) and dip it in chocolate - it’s as simple as that. Make ‘em ahead, serve ‘em straight from the freezer, could it BE any easier? xoxo Kirsty
Ingredients for 12 Bonbons
Your favorite ice cream or sorbet - we used raspberry sorbet.
8 oz. (225g) good quality dark, milk, or white chocolate chips or roughly chopped. We love Ghirardelli chips.
sprinkles, dried raspberries, flaky salt - whatever topping you need to add to show a hint of what’s inside.
Useful tool - small (1-inch/ 2.5cm ice cream scoop), or two teaspoons
Line a baking sheet with parchment paper and place it in the freezer for at least half an hour before you get started.
Use a small ice cream scoop, or two teaspoons, to scoop 12 little ice cream balls. Don’t worry if they’re not perfectly round, it adds character and that ‘homemade’ touch! Place the scoops on the cold baking sheet and return to the freezer for at least 1 more hour.
After the scooped ice cream has been in the freezer for an hour, you can start to make the chocolate shell, but leave the ice cream in the freezer until the very last minute.
Place the chocolate in a small bowl and microwave for 30 seconds. Give it a stir and then microwave at 15 second intervals until most of it has melted and there are still a few lumps left. Stir until smooth. You don’t want to over cook it as it might get clumpy and you’ll need to start all over again. Set aside to cool a bit for 5-10 minutes.
Set up your dipping station whilst you wait for the chocolate to cool. Get a fork and spoon ready, as well as whatever sprinkles you plan to use.
Remove the ice cream balls from the freezer and place one on the fork, hold it over the melted chocolate and use the spoon to douse the ice cream in chocolate. Lastly, dip the fork into the chocolate to cover the bottom. Carefully place it back on the cold baking sheet and decorate with sprinkles or a contrasting chocolate immediately as the chocolate will harden quickly. Repeat until all the balls have been covered and return to the freezer for at least 2 hours.
Remove from the freezer 5 minute before serving to allow the inside of the bonbons to soften just a little bit, it’ll make them even better!