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In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly. Put the crushed cookies on a small.
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Leave all ice cream balls in freezer to firm up well overnight. Melt chocolate and oil in a bowl over saucepan of simmering water, not allowing bowl to touch water. Stir until melted and smooth. Remove from heat and let cool off a bit, so it's still melted but not hot.
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Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely. Working quickly and in batches, use a toothpick to dip.
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Heat chocolate chips and coconut oil in microwave for 1 minute. Stir until fully combined. Remove 3-4 ice cream balls from freezer and dip one at a time in chocolate mixture. Remove with chocolate dipping fork (or regular fork) and place on parchment-lined cookie sheet. Repeat with remaining ice cream. Place ice cream bon bons in freezer.
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Scoop 1" balls of ice cream onto the trays and freeze for 1 hour. Roll the balls quickly and re-freeze for 30 minutes. Add chocolate chips to a large microwave safe bowl in 30 second increments until smooth. With a fork or a chocolate dipping tool, dip the frozen solid ice cream balls in the melted chocolate.
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Freeze until the ice cream hardens, about 3 hours. Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Carefully remove the plastic wrap from the.
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Instructions. Start by placing a cookie sheet in the freezer to chill, once the try 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.
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Place the cookie sheet in the freezer for at least 1 hour to firm up. Place the chopped chocolate and butter in a microwave safe bowl, microwave in 30 second increments, stirring in between each time until the chocolate is completely melted, usually 60-90 seconds. Take the cookies out of the freezer 2-3 at a time.
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Delectable and bite-sized, these homemade chocolate ice cream truffles, also known as ice cream bonbons, combine the creamy richness of ice cream with the indulgent flavor of chocolate. These irresistible summertime treats are made by covering vanilla ice cream in a layer of chocolate coating, resulting in a luscious, melt-in-your-mouth dessert. With a chocolate shell.
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Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
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Place the cookies flat side down on a parchment-lined baking sheet. Top each cookie with one small scoop of ice cream. Freeze until hardened, about 30 minutes. Meanwhile, in a double boiler, heat the chocolate. Once melted, dunk each of the bonbons into the chocolate to coat and return to the baking sheet. Immediately sprinkle nuts on top.
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Once all of the bonbons are assembled, place the tray in the freezer to firm up the ice cream, for about 30 minutes. Chop the semi-sweet chocolate, and place it into a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until melted and smooth. Take the frozen bonbons from the freezer.
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Place sheet pan of ice cream scoops in the freezer for about 15 minutes. 2. While ice cream scoops are in the freezer, you can prepare the chocolate. In a microwave safe bowl, add the chocolate chips and coconut oil. Heat in the microwave for 30 second increments and stir after each time until smooth. Let cool for a few minutes.
FileChocolate ice cream.jpg Wikipedia
10 oz. extra-dark chocolate; 2 oz. good-quality white chocolate from a bar; 1 c. finely crushed chocolate wafer cookies; 1 pt. caramel, strawberry, chocolate, vanilla, or coffee ice cream; Flaky.
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Caramel Bon Bons Ice Cream Recipe. Bon Bons Ice Cream filled with caramel and encased in smooth chocolate with a sprinkle of flaky sea salt will make you go YUMMM!!!. Ingredients. 10 ounces of extra-dark chocolate, cut into small pieces; 2 ounces of white chocolate, preferably of high quality and cut from a bar
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FOR THE MINT CHIP ICE CREAM. STEP 1: Combine the half & half, fresh mint, and granulated sugar in a medium saucepan. STEP 2: Place the saucepan over medium heat, stirring occasionally. STEP 3: Once the sugar dissolves and the mixture is steaming, remove the saucepan from the heat.
