Side Pannel
Mocha-Pecan Ice Cream Bonbons
Mocha-Pecan Ice Cream Bonbons
- Recipe Submitted by maryjosh on 01/09/2019
Ingredients List
- 2 cups finely chopped toasted pecans
- 1 quart vanilla ice cream or flavor of your choice
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 tablespoon instant coffee granules
Directions
Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl.
Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm.
In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely.
Working quickly and in batches, use a toothpick to dip ice cream balls in 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 and return to freezer.
Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm.
In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely.
Working quickly and in batches, use a toothpick to dip ice cream balls in 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 and return to freezer.
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