Mint Chocolate Ice Cream BonBons
By Zoku
Images
Serves
Makes 9 mini-pops
Ingredients
- 1 cup high quality mint chocolate ice cream
- Zoku Quick Shell (recipe below)
- 5 Andes Mints; finely chopped
For the quick shell:
- 2/3 cup (4 oz.) semisweet chocolate chips
- ⅓ cup (2½ oz.) refined coconut oil
Procedure
In a medium bowl, melt ice cream in the microwave at 50% power in 20 second increments until ice cream is melted but not hot; stir until smooth.
Pour ice cream base into each cavity of the Zoku Mini Lolly Maker Set until reaching the fill line; insert Zoku Mini Pop Sticks. Place Zoku Mini Lolly Maker Set into the freezer and freeze overnight.
Make the quick shell: In a double boiler over barely simmering water; whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of chocolate to coat the pops with.
Line a small baking sheet with parchment paper. Remove the mini pops by lifting the mold base and gently pressing upwards on the silicone mold cavities from the underside of the unit. Mini pops will release from the top.
Immediately after removing mini pops, work over a medium bowl and use a spoon to coat the mini pops with the chocolate. If desired, immediately top with chopped mints, like Andes. Place mini pops on prepared baking sheet and freeze for at least one hour, or until ready to serve.
Pour ice cream base into each cavity of the Zoku Mini Lolly Maker Set until reaching the fill line; insert Zoku Mini Pop Sticks. Place Zoku Mini Lolly Maker Set into the freezer and freeze overnight.
Make the quick shell: In a double boiler over barely simmering water; whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of chocolate to coat the pops with.
Line a small baking sheet with parchment paper. Remove the mini pops by lifting the mold base and gently pressing upwards on the silicone mold cavities from the underside of the unit. Mini pops will release from the top.
Immediately after removing mini pops, work over a medium bowl and use a spoon to coat the mini pops with the chocolate. If desired, immediately top with chopped mints, like Andes. Place mini pops on prepared baking sheet and freeze for at least one hour, or until ready to serve.
Mint Chocolate Ice Cream BonBons
By Zoku
Serves
Makes 9 mini-pops
Ingredients
- 1 cup high quality mint chocolate ice cream
- Zoku Quick Shell (recipe below)
- 5 Andes Mints; finely chopped
For the quick shell:
- 2/3 cup (4 oz.) semisweet chocolate chips
- ⅓ cup (2½ oz.) refined coconut oil
Procedure
In a medium bowl, melt ice cream in the microwave at 50% power in 20 second increments until ice cream is melted but not hot; stir until smooth.
Pour ice cream base into each cavity of the Zoku Mini Lolly Maker Set until reaching the fill line; insert Zoku Mini Pop Sticks. Place Zoku Mini Lolly Maker Set into the freezer and freeze overnight.
Make the quick shell: In a double boiler over barely simmering water; whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of chocolate to coat the pops with.
Line a small baking sheet with parchment paper. Remove the mini pops by lifting the mold base and gently pressing upwards on the silicone mold cavities from the underside of the unit. Mini pops will release from the top.
Immediately after removing mini pops, work over a medium bowl and use a spoon to coat the mini pops with the chocolate. If desired, immediately top with chopped mints, like Andes. Place mini pops on prepared baking sheet and freeze for at least one hour, or until ready to serve.
Pour ice cream base into each cavity of the Zoku Mini Lolly Maker Set until reaching the fill line; insert Zoku Mini Pop Sticks. Place Zoku Mini Lolly Maker Set into the freezer and freeze overnight.
Make the quick shell: In a double boiler over barely simmering water; whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of chocolate to coat the pops with.
Line a small baking sheet with parchment paper. Remove the mini pops by lifting the mold base and gently pressing upwards on the silicone mold cavities from the underside of the unit. Mini pops will release from the top.
Immediately after removing mini pops, work over a medium bowl and use a spoon to coat the mini pops with the chocolate. If desired, immediately top with chopped mints, like Andes. Place mini pops on prepared baking sheet and freeze for at least one hour, or until ready to serve.