- 10 oz. extra dark chocolate, chopped
- 2 oz. white chocolate, chopped
- 1 cup finely chopped, chocolate wafers
- 1 pint vanilla bean ice cream and chocolate ice cream
- 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 plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
- Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.
- What I did differently…
- I lined my baking sheet with parchment paper and made scoops of ice cream as instructed, place the scoops of ice cream on the baking sheet, and set in the freezer to allow to get firm for 15 minutes.
- The chocolate was not sticking as easily when I dipped them and it made the chocolate curdle a little bit, so I poured the chocolate on top and that worked better for some reason.
- You can use the chopped chocolate wafers however you want, I sprinkled them on top for appeal.