Desserts

Chocolate Bonbons

Serves: 8
Work Time: 1 hour 10 minutes
Total Time: 3 hours 10 minutes

• 1 pint mango sorbet, slightly softened
• 1 pint vanilla ice cream, slightly softened
• Eight 1-ounce semisweet chocolate squares,
  chopped into 1/4-inch pieces, plus additional
  1-ounce square for decoration, optional
  
• 1/4 cup vegetable shortening
• 1 tablespoon light corn syrup
• 2 ounces good-quality white chocolate,
  chopped into 1/4-inch pieces
  

1. Chill wax paper-lined cookie sheet in freezer.
Using 1-tablespoon-size ice-cream scoop, quickly make
8 balls sorbet. Place on lined cookie sheet;
freeze 1 hour or until firm.
2. Using 1/4-cup-size ice-cream scoop, quickly make 8
balls vanilla ice cream. Fill scoop only
partially full and invert each onto sorbet ball to
push sorbet up into center of ice cream. Unmold;
freeze 1 hour or until firm.
3. In small heavy saucepan over low heat, melt 8
ounces semisweet chocolate, vegetable shortening, and
corn syrup; stir until smooth. Remove from
heat; cool slightly.
4. Invert each ice cream ball; working with one ball
at a time, quickly spread 1 teaspoon
chocolate over bottom to coat. Chill balls 5
minutes before turning right side up.
5. Set one ball on spatula; place over melted
chocolate. Working quickly and using a large spoon,
pour chocolate over ball to coat
completely; set on cookie sheet in freezer.
Repeat to coat remaining balls.
6. Place white chocolate in small custard cup;
microwave on high (100% power) 10 seconds or until
chocolate just begins to melt. Stir to melt
completely. Using teaspoon, drizzle white chocolate
over bonbons; return to freezer.
7. Just before serving time chop remaining 1 ounce
semisweet chocolate; place in sealed plastic bag.
Microwave on high (100% power) 10 seconds or until
melted. Snip tiny hole in corner of bag; squeeze
chocolate over individual serving plates in random
pattern. Set bonbon in center of design.
NUTRITION INFO per serving without decoration: 430
calories (55% from fat), 26 g fat (9 g saturated), 66
mg cholesterol, 55 mg sodium, 45 g carbohydrate
(5 g fiber), 5 g protein. % Daily
Values: 10% calcium, 10% iron.

Chocolate Covered Strawberries with Champagne

Even the non-cook will love this recipe.
Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact.
Wash, dry and refrigerate the
strawberries. (Cold strawberries will cause the
chocolate to harden and there will be less dripping.)

Chocolate dip:
Buy a jar or Nutella, European chocolate hazelnut
spread (available in specialty and grocery stores in
Atlanta as well as Harry's.) Place 1 cup of
Nutella in a double boiler or fondue pot. Add 1 to 2
Tablespoons of heavy cream. Heat over low heat!
Add more heavy cream as needed until the
consistency of heavy cream.

Serve your Valentine. Men, you can do it!