Ingredients
- 2 pint premium ice cream
- 1 lb bittersweet chocolate, finely chopped
- 3 tbsp solid vegetable shortening
Directions
Freeze a baking sheet for about 20 minutes.
Soften 1 pint of the ice cream slightly (work with 1 pint at a time to avoid melting the second pint), just until soft enough to scoop. Remove baking sheet from the freezer and line it with parchment or waxed paper.
Use a small 1-inch ice cream scoop (available at kitchen-supply stores) to scoop the ice cream into compact balls on baking sheet. Repeat with second pint (move the sheet pan into the freezer as you work if the ice cream balls begin to melt). Wrap pan tightly in plastic wrap to prevent ice crystals from forming. Freeze until ice cream is very hard, at least 8 hours but preferably overnight.
Line a second baking sheet with parchment or waxed paper and place in the freezer to chill while you melt the chocolate. (This sheet will hold the bonbons after they have been dipped in chocolate.)
Bring about 2 inches water to a boil in a saucepan or the bottom of a double boiler; remove from heat. Combine chocolate and shortening in a heat-proof bowl or in the top of double boiler. Set bowl over hot water and let stand, stirring occasionally with a flexible spatula, until melted and smooth, about 15 minutes. Remove bowl from over hot water and let stand until lukewarm but still fluid, 15 to 20 minutes.
Remove both baking sheets from freezer and unwrap the ice cream balls. Working quickly, drop 1 ice cream ball at a time into the chocolate mixture. Roll it quickly in the chocolate to coat, and then lift it out, cradling the bottom of the bonbon with your fingertips in a loose claw shape. Shake it gently to let excess chocolate drip off and place on the second baking sheet. If the undipped ice cream balls start to melt as they’re waiting to be dipped, return the pan to the freezer and remove 1 ball at a time as you continue to dip them.
Place the sheet of dipped bonbons in the freezer for about 1 hour. Transfer to an airtight container with a piece of waxed paper between each layer and freeze up to 1 week.
Recipe from Ice Cream Treats by Charity Ferriera/Chronicle Books, 2011.
