Best Chocolate Coated Ice Cream Bon Bons Recipes

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MINT CHOCOLATE BONBONS



Mint Chocolate Bonbons image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h25m

Yield 24 bonbons

Number Of Ingredients 5

Nonstick cooking spray, for the pan
1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes

Steps:

  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
  • Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
  • Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

CHOCOLATE COVERED BON BONS



Chocolate Covered Bon Bons image

My friend gave me this recipe. These are easy and taste amazing. Instead of getting the paraffin you can get the chocolate made for melting.

Provided by InAHurry

Categories     Drop Cookies

Time 35m

Yield 65 bon bons

Number Of Ingredients 6

1 lb confectioners' sugar
1/2 cup margarine
2 cups chunky peanut butter
3 cups Rice Krispies
1/2 paraffin wax block
2 (12 ounce) packages milk chocolate chips

Steps:

  • Melt Margarine and combine with all bon bon ingredients.
  • Make into balls.
  • Chill or freeze at least 2 hours.
  • Melt paraffin in top of double boiler.
  • Add chocolate chips. Melt together.
  • Drop in balls and cover with chocolate.
  • Chill until chocolate is hard and serve.

Nutrition Facts : Calories 100.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 0.4, Sodium 68.7, Carbohydrate 10.8, Fiber 0.7, Sugar 8.5, Protein 2.1

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