Strawberry Chocolate Bonbons

Cuisinart original

This decadent dessert is reminiscent of frozen chocolate-covered strawberries.


Makes 35 bonbons


1 recipe Chocolate Brownies (recipe follows) 1 recipe (about 5½ cups) strawberry ice cream (page 4) 12 ounces bittersweet or semisweet chocolate (about 2 cups of chips), roughly chopped ¼ cup unsalted butter, cubed 1 tablespoon light corn syrup

Nutritional information

Nutritional information per bonbon: Calories 282 (54% from fat) • carb. 32g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 77mg • calc. 17mg • fiber 2g


Using a 2¼-inch round pastry cutter, cut 35 rounds out of the pan of brownies; reserve remaining brownie bits for another use (great crumbled into freshly churned ice cream). Reserve cut brownies on a wax/parchment paper-lined pan that will be able to fit in your freezer. Using a 2-inch ice cream scoop, place one scoop of the ice cream on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened. While the ice cream/brownies are chilling, make the chocolate glaze. In a heatproof bowl set over a pot of simmering water, melt the chocolate, butter and corn syrup together. Stir to combine and cool to room temperature. Remove the ice cream/brownies from the freezer. Place a cooling rack on top of a wax/parchment lined pan. Place the ice cream/brownie pieces on top of the cooling rack, leaving about ½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/butter mixture over each ice cream/brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper).