New This Month

Pistachio Bonbons


Need a cool treat in under an hour? Make these chocolate-covered desserts; they'll keep in your freezer for up to two weeks.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 1 pint pistachio ice cream, just soft enough to scoop
  • 8 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons chopped pistachios


  1. Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.

  2. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.

  3. Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

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