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Frozen Chocolate Bonbons




Source of Recipe


internet


List of Ingredients




1 pint mango sorbet, slightly softened
1 pint vanilla ice cream, slightly softened
Eight 1-ounce semisweet chocolate squares, chopped into 1/4-inch pieces, plus additional 1-ounce square for decoration, optional
1/4 cup vegetable shortening
1 tablespoon light corn syrup
2 ounces good-quality white chocolate, chopped into 1/4-inch pieces


Recipe



1. Chill wax paper-lined cookie sheet in freezer. Using 1-tablespoon-size ice-cream scoop, quickly make 8 balls sorbet. Place on lined cookie sheet; freeze 1 hour or until firm.

2. Using 1/4-cup-size ice-cream scoop, quickly make 8 balls vanilla ice cream. Fill scoop only partially full and invert each onto sorbet ball to push sorbet up into center of ice cream. Unmold; freeze 1 hour or until firm.

3. In small heavy saucepan over low heat, melt 8 ounces semisweet chocolate, vegetable shortening, and corn syrup; stir until smooth. Remove from heat; cool slightly.

4. Invert each ice cream ball; working with one ball at a time, quickly spread 1 teaspoon chocolate over bottom to coat. Chill balls 5 minutes before turning right side up.

5. Set one ball on spatula; place over melted chocolate. Working quickly and using a large spoon, pour chocolate over ball to coat completely; set on cookie sheet in freezer. Repeat to coat remaining balls.

6. Place white chocolate in small custard cup; microwave on high (100% power) 10 seconds or until chocolate just begins to melt. Stir to melt completely. Using teaspoon, drizzle white chocolate over bonbons; return to freezer.

7. Just before serving time chop remaining 1 ounce semisweet chocolate; place in sealed plastic bag. Microwave on high (100% power) 10 seconds or until melted. Snip tiny hole in corner of bag; squeeze chocolate over individual serving plates in random pattern. Set bonbon in center of design.