DULCE DE LECHE ICE–CREAM BONBONS
PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
REFRIGERATION TIME: MINIMUM OF 1–2 HOURS
MAKES 24 BONBONS
ICE-CREAM CENTRES
Fill a silicone tray of semi-circular moulds with dulce de leche ice cream or use a small ice-cream scoop and place bonbons on a lined tray. Put in the freezer. You should make 24 bonbons.
CHOCOLATE
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Do not let the base of the bowl touch the water.
COATING
Unmould the frozen bonbons from the silicone tray, if using, one by one. Insert a fork in a bonbon horizontally, then dip it carefully in the melted chocolate. Remove the bonbon from the mixture, tapping it on the side of the bowl. Next scrape the bonbon’s flat base on the rim of the bowl. This will remove the excess chocolate and make a smoother bonbon. Using a knife, slide the bonbon off the fork onto a baking tray lined with baking paper. Repeat with the remaining bonbons. Chill in the freezer for at least 1–2 hours before serving.