This recipe appears in:Chocoholic: Chocolate Ice Cream Bon Bons
Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert.
Notes:For the easiest handling, use a good quality, dense ice cream. Fluffy ice creams that are full of air will melt too quickly when dipped into the chocolate. You may not need the full 16 ounces of chocolate to dip the balls. I call for that much to ensure that you'll have enough. Any unused melted chocolate can be reserved for another use. Chocolate can also be melted in the microwave using 50 percent power, checking and stirring every 30 seconds until melted. If making ahead, store dipped balls between layers of parchment in an airtight container.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- 1 pint chocolate ice cream (or your favorite flavor), see note
- 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note
Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes.
Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes.