I chose raspberry sorbet because it is my favorite frozen treat. It is fresh and vibrant and well. . . chocolate and raspberry are a classic romantic duo, just in time for Valentines Day.
The flavor combinations are endless and all you need is a little imagination. You can use strawberry or coconut sorbet (use toasted coconut in place of the almonds). . . Ooohhh! What about a peaches and cream bon bon (peach sorbet w/ melted white chocolate on a vanilla wafer.) And when the chill of winter passes why not welcome spring with a Grasshopper bon bon, mint chocolate chip ice cream with melted chocolate. Yum!
Raspberry Bon Bons
4 Nabisco Chocolate Wafers
Sliced Almonds, toasted
12 oz. Chocolate Chips
1/2-1 t. vegetable shortening
- Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Evenly distribute sliced almonds in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of raspberry sorbet onto each wafer. Transfer pan to freezer for 20 minutes.
- In a heat-proof bowl set over a pot of gently simmering water melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
- Remove baking pan from freezer. Generously pour melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight.