Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ICE CREAM COOKBOOK----- |
| 1 quart | Ice cream |
| 2 cups | Chopped pecans or other |
| \N \N | Nuts |
| 12 ounces | Semisweet chocolate pieces |
| ½ cup | Margarine |
| 1 tablespoon | Instant coffee powder |
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 :
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