members recipes

Makes 20 bon bons. Use your imagination to come up with some delicious flavour combinations - why not try white choc with raspberry ice cream or dark chocolate and cherry ice cream for a little taste of the Black Forest. Delicious served at the end of a meal with coffees.

Ingredients
1 tub of ice cream of your choice
200g of chocolate (white, plain or milk)
100g almonds, chopped (optional)

Method
Using a melon baller, scoop 20 round small balls out of the ice cream.
Place the balls on a tray lined with greaseproof paper and place in the freezer for an hour.
If using nuts, chop them into small pieces.
Heat water on the stove so that it boils and then place a bowl on top of the saucepan but make sure it is not touching the water.
Place the chocolate into the bowl and stir occasionally until it melts completely.
Once the chocolate has melted, take it off the heat and allow to cool although not so much that it stiffens again.
Dip the ice cream entirely into the melted chocolate and return to the tray. If you are adding nuts, roll the chocolate coated ice cream balls in the nuts before returning to the tray.
Once you have coated all the ice cream balls, return to the freezer to harden the chocolate. Within half an hour they should be ready to eat.