Servings: 10 bon bons
Preparation Time: 30 minutes
- 2 tablespoons coconut oil
- 4 oz dark chocolate or chocolate chips
- Ice cream or sherbet, any flavor
Cool a cookie sheet in the freezer for 15 minutes.
Melt the coconut oil in a saucepan over low heat, then stir in chocolate until dissolved. It should barely be warm, not hot. The chocolate mixed with coconut oil will stay melted as it cools.
Remove cookie sheet when cold and layer with wax paper.
Use a small melon baller or round measuring teaspoon to make 20 small ice cream or sherbet balls. Place the balls on the wax paper covered cookie sheet, and place back in the freezer for 15 minutes.
Use a toothpick to dip each ball in chocolate and place back on the cold cookie sheet. Store in the freezer or serve on a pre-cooled plate.
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