Raspberry Bon Bons

There is nothing like a simple dessert, especially one that requires no actual cooking. This is nothing more than melting some chocolate and assembling the finished product. It is so easy that I was brave enough to make it while my 5 month old was sitting on the counter in his bumbo playing with a spoon.

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
four servings
4 Nabisco Chocolate Wafers
Sliced Almonds, toasted
Raspberry Sorbet
12 oz. Chocolate Chips
1/2-1 t. vegetable shortening

1. 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.
2. 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.
3. 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.