Peppermint Bon Bombe
|Peppermint bonbon/Chocolate mint ice cream||1 Quart, slightly softened (4 Cups)|
|Powdered sugar||2 Cup (32 tbs)|
|Margarine/Butter||2⁄3 Cup (10.67 tbs), softened|
|Unsweetened chocolate||2 Ounce, melted and cooled (2 Squares)|
Line 2-quart mold or bowl with plastic wrap.
Spoon ice cream into prepared mold, packing firmly; freeze.
In large bowl, beat sugar, margarine, chocolate and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Spoon mixture over frozen ice cream layer.
Cover; freeze until firm.Remove mold from freezer 5 to 10 minutes before serving; invert onto serving plate and remove plastic wrap.
If desired, garnish with whipped cream and fresh mint leaves or chocolate curls.
Cut into wedges.