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Add a photoServings: 4
Ingredients
- 1 quart Ice cream
- 2 c. Minced pecans or possibly other Nuts
- 12 ounce Semisweet chocolate pcs
- 1/2 c. Margarine
- 1 Tbsp. Instant coffee pwdr
Directions
- Make your ice cream balls with a large melon ball scoop. Roll each ball in nuts immediately and put in freezer till completely frzn, at least 1 hour. Heat the chocolate and margarine in a double boiler over warm water.
- Fold in the coffee. Take away from heat but keep hot over warm water. Using a fork, dip the ice cream balls into the chocolate-coffee mix, working as quickly as possible. Dip sets of 10 or possibly 12 at a time, then return to freezer and continue. When the chocolate is set completely, put the bonbons in paper c., 3 or possibly 4 to a serving. Cover or possibly wrap with foil or possibly plastic wrap and store in your freezer till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 1102 | |
| Calories from Fat 880 | 80% |
| Total Fat 102.7g | 128% |
| Saturated Fat 42.57g | 170% |
| Trans Fat 4.23g | |
| Cholesterol 58mg | 19% |
| Sodium 394mg | 16% |
| Potassium 1094mg | 31% |
| Total Carbs 60.73g | 16% |
| Dietary Fiber 17.8g | 59% |
| Sugars 29.93g | 20% |
| Protein 18.29g | 29% |
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