Serious Eats: Recipes

Chocolate Ice Cream Bon Bons

Any descriptive text [Photograph: Yvonne Ruperti]

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.

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