Recipe: Ice Cream Bonbons (with mocha coating)

ICE CREAM BONBONS

1 quart ice cream
2 cups chopped pecans or other nuts
1 (12 ounce) package semisweet chocolate pieces
1/2 cup margarine
1 tablespoon instant coffee powder

Make your ice cream balls with a large melon ball scoop. Roll each ball in nuts immediately and put in freezer until completely frozen, at least 1 hour.

Melt the chocolate and margarine in a double boiler over hot water. Mix in the instant coffee powder. Take away from heat but keep warm over hot water.

Using a fork, dip the ice cream balls into the chocolate-coffee mixture, working as quickly as possible. Dip sets of 10 or 12 at a time, then return to freezer and continue.

When the chocolate is set completely, put the bonbons in paper cups, 3 or 4 to a serving. Cover or wrap with foil or plastic wrap and store in your freezer until ready to serve.

Makes 4 servings
Source: Ice Cream Cookbook