Chocolate Covered Cherry Bonbons
Description
Chocolate-coated bites of Midnight Cherry Chip Ice Cream with a cherry hidden inside.
Ingredients
Scale
- 10-ounce jar organic maraschino cherries
- 16 ounces dark chocolate chips
- 2 teaspoons coconut oil
- 1 pint Alden’s Organic Midnight Cherry Chip ice cream
Instructions
- Drain the cherries, reserving ¼ cup of the cherry juice.
- Place the cherries on paper towels and pat to dry.
- Using a rounded tablespoon, scoop a half ball of ice cream by leveling the tablespoon on the edge of the carton (You’ll use two halves to make a rounded bonbon) Working quickly, place these two halves on a paper towel or parchment paper.
- Poke your thumb partially into one half. Place a single maraschino cherry in the divot and press two halves together. Use your hands to lightly shape into a nicely rounded ball.
- Freeze until very hard.
- While the balls are chilling, melt the dark chocolate and coconut oil by placing them in a microwave-safe bowl and cooking them in the microwave for 30-second increments until melted.
- Stir the chocolate until smooth.
- Place one ball on a fork and use the fork to coat the ball in chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate.
- Place each dipped ball onto a sheet of parchment paper. Quickly return each bonbon to the freezer. Repeat the process with the remaining balls and dark chocolate.
- Place some of the melted chocolate in a resealable bag and snip off one corner of the bag to use as a piping bag.
- Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
- Let the chocolate coating harden, then store the cherries in the freezer until you are ready to enjoy.
