Coconut Bonbons
Ingredients
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12 chocolate wafer cookies
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1/4 cup shredded unsweetened coconut
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2 pints coconut sorbet
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12 whole almonds
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26 ounces semisweet or bittersweet chocolate, chopped
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1 tablespoon vegetable shortening
Directions
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Set a wire rack over a baking pan. Arrange the wafers, top sides
down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut
in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a
ball of coconut sorbet onto each wafer. Place an almond on top of each
scoop of sorbet. Transfer pan to freezer for 20 minutes.
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In a double boiler, or a heat-proof bowl set over a pan of
barely simmering water. Melt chocolate and shortening, stirring
occasionally. Remove bowl from heat. Let cool slightly.
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Remove baking pan from freezer. Generously ladle melted
chocolate over the bonbons, covering entirely. Return the baking pan to
the freezer for 30 minutes more or overnight. Serve.
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