Crisp and chewy chocolate chip cookies
Step 1/4
- 5 scoops vanilla ice cream
Take vanilla ice cream that has been frozen for 4-5 hours and cut into bite sized squares or preferred shape
Step 2/4
- 500 g milk couverture chocolate (melted, for coating)
Melt the milk couverture chocolate using a double boiler and transfer to a large bowl
Step 3/4
- 2 tbsp sliced almonds
Use forks or spoons to dunk each piece of vanilla ice cream into the melted chocolate and place onto a tray . Then sprinkle almond slices or sprinkles on top of the bonbons
Step 4/4
Freeze for about 10-15 minutes and then serve. Make sure to store remaining bonbons in the freezer.Enjoy!
in Berlin