This ice cream treat has become my daughter Sarah’s signature dessert. They are adorable, easy to make and so refreshing for kids and adults on a warm, summer Shabbos. The key to success though is to temper the chocolate properly.
12 chocolate wafer cookies, (we use pareve oreo types, but you can use flat circle wafer cookies too)
2 pints pareve ice cream or sorbet (try lots of great flavors)
12 whole almonds (optional)
26 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable shortening or canola oil
Set a wire rack over a baking pan. Arrange the wafers, top sides on rack, spaced evenly apart. Using a 2-inch ice-cream scoop, scoop a ball of ice cream or sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
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.
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.