Chocolate Bonbon Bombes

Quentin Bacon
Prep: 15 minutes; Freeze: 25 minutes.

You will need 1 1/2- to 2-ounce molds for this recipe. We used Wilton's Brownie Pop Silicone Mold ($9.99; Wilton.com).

Yield:

Makes 8 servings (serving size: 1 bonbon)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 163
Fat 9 g
Satfat 4 g
Monofat 3 g
Polyfat 1 g
Protein 4 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 35 mg
Calcium 59 mg

Ingredients

2 cups light chocolate or chocolate peanut butter ice cream
5 tablespoons chopped salted peanuts
4 ounces bittersweet chocolate, melted and cooled

Preparation

1. Fill molds with ice cream using a 3/4-ounce (scant tablespoon) ice cream scoop until half-full; top each with 1/2 tablespoon chopped peanuts. Fill with another scoop of ice cream, and smooth top. Freeze for at least 20 minutes or until firm.

2. Unmold bombes, and place on chilled serving plates. Drizzle tops with melted chocolate, and sprinkle with remaining 1 tablespoon chopped peanuts for garnish. Freeze for 5 minutes more; serve.

Note:

Lori Powell,

July 2010