I discovered a coooool treat on the food network (“The Kitchen”) recently. I tweaked the recipe to suit our preferences here in the Ballpark, and oh my…I am totally not sticking to my ‘no sugar’ agenda at the moment. Sigh.
Here’s what you need to assemble these babies:
1 package thin Oreos, any flavor you like (I used mint)
1 quart ice cream, softened (I used cherry chunk)
2 mini muffin tins (f you only have 1, that’s fine. Just re-use the pan for subsequent batches. The homemade chocolate sauce covers about 30 bonbons.)
Chocolate shell sauce, store-bought (Magic Shell) or homemade, if you prefer, as I do (recipe follows)
Rainbow sprinkles, if desired
DIRECTIONS:
Spray the muffin tins with non-stick cooking spray. Place a 20-inch long piece of plastic wrap over the muffin tins, leaving about 4 inches on both ends. Press the wrap into each cup of the pan, making sure the cups are completely lined.
MY TIP: I found it helps to hold up one end of the wrap as you go, and press a small medicine bottle into each cup, ensuring the wrap makes a good mold. You want the plastic wrap to pull from the loose end, and not the cups you’ve already pressed it into. If you have only one muffin tin, you must spray the tin and use fresh plastic wrap for every batch.
Using a small ice cream scoop or tablespoon, scoop the softened ice cream into each cup, filling it, but not mounding it up. Press 1 Oreo cookie onto the top of the ice cream (this is the base of the bonbon.) If a bit of ice cream oozes out around the cookie, you have a nice bonbon, with no gaps between ice cream and cookie. You can smooth out the edges once the bonbons are frozen and removed from the tin.
Fold the extra plastic wrap over the bonbons and freeze the muffin tin(s) about 2 hours.
In the meantime, make your Chocolate Shell Sauce:
Stir 1/2 C. coconut oil, 1 C. chocolate chips (dark, semi-sweet, or milk – whatever you prefer) & 2 T. corn syrup together in a microwave-proof bowl. Heat the mixture on “defrost” mode for a few seconds at a time, stirring and “defrosting” until the mixture is well combined and smooth. Set aside (not in the ‘fridge – the coconut oil will harden.)
Place a cooling rack over a baking sheet.
When the bonbons are firm, lift them from the muffin tin & plastic wrap and place them on the cooling rack cookie side down. Slowly pour the chocolate sauce over 3 bonbons at a time. The sauce will harden quickly, so you must add the sprinkles immediately. If the sauce becomes too thick to flow easily, simply “defrost” for a few seconds.
Let the bonbons sit for 3 to 5 min. until set. With a spatula, slide them onto a plate and return them to the freezer until firm. You can then store them in a Ziplock bag or a sealed container in the freezer until ready to serve.
Because they are small, they will melt quickly once removed from the freezer!
There are endless variations with these – what flavor ice cream, what flavor Oreo cookie, and what flavor chocolate. (Chocolate ice cream with white chocolate and pink sprinkles would be fun for Valentine’s day.) Use only thin cookies, however, as the regular Oreo can snap easily off the bonbons.
These take some time due to the freezing aspect, but they are so easy to make! You just have to plan ahead, so they’re ready for your event.
Oh my word, such delicious fun!
