Unconventional Bon bons

Bonbon is derived from the French word for 'good' or bon  (as in bon apetit, and not as in Sean Connery in SNL) and is typically made with coconut and walnuts along with a few other ingredients. However our friends at CopyKat Recipes have created a delectable alternative, Ice Cream Bonbons! I really don't see how you could go wrong with Ice Cream Bonbons. The options are infinite! You could use peanut butter ice cream, banana, chocolate chip, cookie dough, or even your cake batter ice cream we made the other day. The author even suggests using Neapolitan to get a little variety in each one! It may take a little patience to get these just right, so remember to practice and practice often. Another bonus, its bite-sized ice cream, so... Portion Control!

Ice Cream Bonbons
Yield: approximately 24 servings

• 12 ounces semi sweet chocolate chips
• 2 tablespoons vegetable shortening
• 1 quart ice cream
• Optional: sprinkles, finely chopped nuts

Start by placing a cookie sheet in the freezer to chill, once the tray is chilled, you can begin to scoop the ice cream. Use a small cookie scoop to scoop out the ice cream balls. Work very quickly, stop and place the scooped balls into the freezer if they begin to melt. Pop the ice cream balls into the freezer for six to eight hours. The ice cream must be frozen solid before placing warm chocolate on top, or the chocolate will slide right off.

Heat chocolate and shortening over a double boiler, you want to gently heat the chocolate stirring until smooth. Then remove the bowl of chocolate off the double boiler, and allow to cool for 5 to 7 minutes. If the chocolate is too hot, it will melt the ice cream immediately and the ice cream will slide off.
Working very quickly pick up the ice cream ball with resting on a fork, hold over chocolate, and spoon melted cooled chocolate over the ice cream, let the excess drip off, then quickly put the ball down on the cookie sheet, and work with the next ice cream ball. Time is of the essence, work quickly. If you want to add nuts, sprinkles, or any other toppings do so while the chocolate is “wet” and not fully dry yet.

Before eating pop the bonbons back into the freezer for approximately 2 hours before serving.