Chocolate-coated strawberry ice cream balls have a secret center: marshmallow crème!
INGREDIENTS | YIELDS 24 BONBONS
- 6 cups strawberry ice cream
- 1 (7-ounce) jar marshmallow crème
- 1 (12-ounce) package semisweet chocolate chips
- ¼ cup butter
- ⅓ cup light cream
- 2 tablespoons corn syrup
Using a ¼-cup ice cream scoop, make 24 scoops of the ice cream. Place all but 6 in the freezer.
Using a spoon, make a hole in ice cream balls; fill with marshmallow crème.
Smooth ice cream over hole to cover crème. Freeze. Repeat with remaining ice cream balls and marshmallow crème.
With all ice cream balls in the freezer, in a small saucepan combine remaining ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth.
Let chocolate mixture cool for 15 minutes. One at a time, dip ice cream balls into chocolate coating; immediately freeze.
Once all are coated, freeze for 4 to 6 hours.
You can use this method to make bonbons of many different flavors. The combinations are endless: raspberry ice cream filled with some raspberry jam, then coated in a white chocolate coating, or think about chocolate ice cream filled with sweetened peanut butter, covered in the same chocolate coating.