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ICE CREAM BONBONS
4 cups Selecta Ice Cream
Rocky Road, softened
2 cups finely chopped nuts
2 cups semisweet chocolate
1/2 cup butter, cubed
1 tablespoon instant coffee
CHOCOLATE ICE CREAM
OPS MARSHYALLOWS &PENS,
1. Line a 15x10x1-in.
Ice Cream Rocky Road 1.4L
baking pan with waxed
paper; place in freezer to keep cold. Place nuts in a
2. Working quickly, scoop ice cream with a melon
baller to make 3/4-in. balls; immediately roll in nuts.
Place on prepared pan; freeze at least 1 hour or until firm.
3. In a microwave, melt chocolate chips and butter; stir
until smooth. Stir in coffee granules until dissolved; cool
4. Working quickly and in batches, use a toothpick to dip
ice cream balls into chocolate mixture; allow excess to
drip off. Place on a waxed paper-lined pan; remove
toothpick. Return to freezer; freeze until set. For longer
storage, transfer bonbons to a covered freezer container
Makes 6 Servings.
and return to freezer.