Mocha-Pecan Ice Cream Bonbons Recipe

4.5 4 4
Mocha-Pecan Ice Cream Bonbons Recipe
Mocha-Pecan Ice Cream Bonbons Recipe photo by Taste of Home
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Mocha-Pecan Ice Cream Bonbons Recipe

Read Reviews
4.5 4 4
Publisher Photo
These bite-size bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve them—as soon as folks sample the treats, they'll be asking how to make them!—Taste of Home Test Kitchen
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 2 cups finely chopped toasted pecans
  • 1 quart vanilla ice cream or flavor of your choice
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules

Directions

Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl.
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 ice cream balls in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined pan; remove toothpick. Return to freezer; freeze until set. For longer storage, transfer bonbons to a covered freezer container and return to freezer. Yield: about 5 dozen.
Originally published as Ice Cream BonBons in Country Woman July/August 1995, p43

  • 2 cups finely chopped toasted pecans
  • 1 quart vanilla ice cream or flavor of your choice
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules
  1. Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl.
  2. 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.
  3. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely.
  4. Working quickly and in batches, use a toothpick to dip ice cream balls in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined pan; remove toothpick. Return to freezer; freeze until set. For longer storage, transfer bonbons to a covered freezer container and return to freezer. Yield: about 5 dozen.
Originally published as Ice Cream BonBons in Country Woman July/August 1995, p43

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Reviews forMocha-Pecan Ice Cream Bonbons

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wandaabbott User ID: 8611721 251745
Reviewed Jul. 23, 2016

"like icecream and want to make them for my friands."

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cooker69 User ID: 2650914 17741
Reviewed Mar. 5, 2014

"please consider putting the nutrition ratings in all recipes, so many of us have health issues and are trying to eat healthier. Most of the other cooking,recipe sites already do this. Thank you"

MY REVIEW
sallygirl7 User ID: 7182986 43981
Reviewed Mar. 1, 2014

"this is like my favorite treat to eat during a movie so now I'm able to make at home while watching my Netflix rentals but these are even better. Just to be able to tell my hubby or friends....yes, I made these little bon bon treats created at home. It's quite impressive. you owe it to yourself to try this recipe...they are so much better than those little ones in a box. Oh and you can experiment with rice krispies,almonds...all kinds of ideas! Fun accomplishment"

MY REVIEW
ginarie23 User ID: 4592221 17740
Reviewed Mar. 24, 2010

"Delicious! I'm frequently asked to make these & share the recipe."

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