Mint Chocolate Ice Cream Bon Bons
RECIPE (maybe 20-30 bon bons, depending on how big you make them)
1.5 quart mint chip ice cream
1/2 – 1 cup semi sweet chocolate chips
1-2 tsp vegetable oil
sugar crystals for decoration
Make mint chip ice cream a day or two beforehand, or buy a good carton of it (i.e., Dreyers/Edy’s). Using firmly frozen ice cream, scoop ice cream into small balls and place onto parchment or wax lined plate. You might have to put plate back in freezer here and there are you work, especially if your ice cream starts getting a bit soft. Insert toothpick into each ice cream ball. Leave all ice cream balls in freezer to firm up well overnight.
Melt chocolate and oil in a bowl over saucepan of simmering water, not allowing bowl to touch water. Stir until melted and smooth. Remove from heat and let cool off a bit, so it’s still melted but not hot.
Working quickly and with small batches at a time, hold each ice cream ball by toothpick and spoon melted chocolate all around it. Set bon bon down on parchment/wax lined plate and remove toothpick. Quickly sprinkle sugar crystals over top before chocolate firms up. Repeat in batches until all bon bons are complete. Freeze for a couple of hours, if you can wait that long!