New This Month

Coconut Bonbons

55

This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.

  • Servings: 12

Source: Martha Stewart Living, July/August 1998

Ingredients

  • 12 Nabisco Famous Chocolate Wafers
  • 1/4 cup shredded unsweetened coconut
  • 2 pints coconut sorbet
  • 12 whole almonds
  • 26 ounces semisweet or bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening

Directions

  1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.

  2. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.

  3. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

Cook's Notes

Melt any excess chocolate that drips onto the baking pan, strain it, and reserve for future use.

Reviews Add a comment

  • Gormae
    24 AUG, 2008
    I used a strawberry slice and replaced the coconut sorbet with strawberry.
    Reply
  • tonip
    24 AUG, 2008
    countess3ti - I can imagine using any type of sorbet in this recipe. Forget the shredded coconut and use strawberry sorbet, raspberry sorbet. or lemon sorbet - yum! Or, you could use a small amount of the same type of fruit in place of the coconut. How about mint sorbet or pomegranate sorbet? Or even a lovely vanilla or coffee ice cream.
    Reply
  • countess3tl
    23 AUG, 2008
    Is it possible to use something other than coconut?? Any suggestions?
    Reply