By Tali Simon | July 16, 2012
What’s better than ice cream on a hot summer day? And what’s cuter than a bite-sized ice cream bonbon? Nothing, that’s what.
These ice cream caramel bonbons are my favorite sort of recipe: They’re delicious, they’re adorable, and they look amazing even though they require minimal effort.
Start by “painting” the bottom and sides of a mini muffin liner with melted chocolate. Placing them in a mini muffin tray helps hold their shape while the chocolate hardens in the freezer. Next, scoop a bit of ice cream inside each cup.
Put the tray back in the freezer to firm up the ice cream, and whip up some quick caramel on the stove. You know what happens next…
After one more re-freeze, top each bonbon with more melted chocolate to seal them up. And don’t forget to decorate! I used finely chopped peanuts, sprinkles, white chocolate chips, and — coolest of all — tiny pink edible hearts! O-U from Wilton. Best baking accessory ever. (Thank you, Imma!)
Do I even need to tell you what to do with these? Bring them to a vort! Or a bris! Or a birthday party! Or make them with your kids just because it’s summer. Or…just because it’s Monday. That works, too.
So about this Kosher Connection linkup thing…
I’ve wanted to participate in a linkup for a long time, but wasn’t comfortable with the idea of doing a “mainstream” linkup that could take my readers to non-kosher blogs. The Kosher Connection group is the perfect solution. This month’s theme is frozen desserts, so make sure to check out the other kosher bloggers’ creations (below the recipe).
Yield: 12 bonbons
- 1½ cups chocolate chips
- 2-3 Tbsp canola oil (or butter)
- 12 tiny spoonfuls ice cream, any flavor (about ½ Tbsp each)
- 2 Tbsp brown sugar
- 1¼ Tbsp heavy cream (or liquid Rich’s Whip)
- 1 Tbsp butter
- 3-4 Tbsp powdered sugar
- decorations! (sprinkles, chopped nuts, chocolate chips, edible hearts…)
You will also need:
- 12 mini muffin liners
- mini muffin baking tray
1. Melt chocolate with oil/butter in the microwave or in a double boiler, adding as much oil/butter as you need to thin the chocolate out enough to be able to “paint it” onto the paper liners.
2. Using a small spoon, line the sides and bottom of each muffin liner with chocolate, placing them in the muffin tray as you’re done with each one. If it drips down the sides, leaving only a very thin layer of chocolate, don’t worry. Put the tray in the freezer anyway, and do a second coating 15 minutes later.
3. Once you have solid chocolate cup bases, spoon about ½ Tbsp of ice cream into each one. Make sure to leave a little bit of space for the caramel and the chocolate tops. Return the tray to the freezer for 15 minutes. (You can leave the extra melted chocolate out at room temperature until needed for the last step.)
4. Make the caramel: Melt brown sugar, heavy cream, and butter in a small saucepan over medium-low heat, stirring constantly. When the sugar has melted and the mixture just starts to come to a boil, turn off the heat.
5. Add powdered sugar, 1 Tbsp at a time, until the mixture thickens slightly. (I only needed 3 of the 4 Tbsp.) Drizzle caramel on top of ice cream. By now, the cups should be basically filled to the top. Return tray to freezer for 30 minutes. (You may be tempted to finish making the bonbons right then, but for a clean look, everything inside the bonbons needs to be frozen so it doesn’t swirl into the chocolate top.)
6. Spoon a bit of the melted chocolate over the top of each bonbon and move it around gently to seal the center with the sides. Add a pinch of the decoration of your choice and freeze until hardened (or overnight). Right before serving, carefully peel away the paper liners. Enjoy!