| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Ice cream | 4 | Servings | |
INGREDIENTS
| ICE CREAM COOKBOOK—– | ||
| 1 | qt | Ice cream |
| 2 | c | Chopped pecans or other |
| Nuts | ||
| 12 | oz | Semisweet chocolate pieces |
| 1/2 | c | Margarine |
| 1 | tb | Instant coffee powder |
INSTRUCTIONS
Make your ice cream balls with a large melon ball scoop. Roll each ball in nuts immediately and put in freezer until completely frozen, at least 1 hour. Melt the chocolate and margarine in a double boiler over hot water. Mix in the coffee. Take away from heat but keep warm over hot water. Using a fork, dip the ice cream balls into the chocolate-coffee mixture, working as quickly as possible. Dip sets of 10 or 12 at a time, then return to freezer and continue. When the chocolate is set completely, put the bonbons in paper cups, 3 or 4 to a serving. Cover or wrap with foil or plastic wrap and store in your freezer until ready to serve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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