Chocolate Bonbon Bombes

chocolate-bonbon-bombes Photo: Quentin Bacon


  • 2 cups light chocolate or chocolate peanut butter ice cream
  • 5 tablespoons chopped salted peanuts
  • 4 ounces bittersweet chocolate, melted and cooled


1. Fill molds with ice cream using a 3/4-ounce (scant tablespoon) ice cream scoop until half-full; top each with 1/2 tablespoon chopped peanuts. Fill with another scoop of ice cream, and smooth top. Freeze for at least 20 minutes or until firm.

2. Unmold bombes, and place on chilled serving plates. Drizzle tops with melted chocolate, and sprinkle with remaining 1 tablespoon chopped peanuts for garnish. Freeze for 5 minutes more; serve.

    Prep: 15 minutes; Freeze: 25 minutes.

    You will need 1 1/2- to 2-ounce molds for this recipe. We used Wilton's Brownie Pop Silicone Mold ($9.99;

  • Yield: Makes 8 servings (serving size: 1 bonbon)

Nutritional Information

Calories per serving: 163
Fat per serving: 9g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 17g
Fiber per serving: 2g
Cholesterol per serving: 8mg
Iron per serving: 1mg
Sodium per serving: 35mg
Calcium per serving: 59mg

This Recipe Is