It’s been soooo hot the last few days. Like historically hot with record-breaking temperatures in Georgia. Throw in our humidity and it’s a recipe for staying inside and enjoying the cool breeze of the air conditioner. I’ve lived without one when I was younger, but in the south, the a/c is definitely appreciated. So instead of turning on the oven, I played around with candy molds and ice cream. Thank goodness for ice cream on hot days. I thought I’d divvy it up a little though and enjoy the simple luxury of having ice cream I can hold in my hands. Bite-size bon bons ready to eat at any given moment. Plus this way I can stretch out the ice cream instead of eating it by the bowlful… which I would do.
I used these medium size candy cup molds (mold # 90-5607) to form the bon bons. If you wanted to make a bunch, several molds would be handy. But you can always repeat and reuse.
Pour some melted chocolate candy coating in each cavity.
And tilt the mold in multiple directions to let the chocolate coat the shape.
You can place it in the freezer for a couple of minutes to set quickly.
Then just fill it with ice cream just below the edge of the mold.
And for brownie bon bons, fill it about halfway to leave room for brownie.
It helps if the ice cream is a little soft to fill the cavity. After it’s filled, place it back in the freezer for the ice cream to firm up again.
Then pour a tiny bit of chocolate syrup on top and cover with brownie.
I had made these recently and decided to use a few of the brownies I had not eaten for this tiny treat. You can pinch off a little bit and press it flat. Then lay it on top of the syrup and cover with more melted chocolate.
And now I have the luxury of grabbing a bite of ice cream at any given moment. At least until they are gone – which won’t be much longer.
I had some blank ice cream cups that I thought would be fun to put the bon bons in. But they needed to be dressed up a little for pictures so I made these cute labels.
They’d would be so cute at a party if you could keep them cold.
If you want the label, here’s a pdf of the artwork I created.
And here’s a place you can order the plain bowls.
The molds make it easier to layer the brownie bon bons. The mold (#90-5604) on the left is smaller and just right for one bite satisfaction. One flavor and all good. You can see the difference compared to the medium candy cup mold.
Here’s another mold (#90-5113) that’s pretty neat. There are tons to choose from, but these were a few I already own. You could also use ice cube trays for bigger bites.
Brownie Bon Bons
Chocolate candy coating
Candy molds (#90-5607)
- Melt coating and fill mold cavities. Rotate mold and allow the coating to work it’s way around the surface of the cavity. Wipe off any excess that may pour over the opening and then place in the freezer for a couple of minutes to set.
- Place ice cream on top of chocolate. I used a flat teaspoon and it was pretty handy. If it’s softened a bit, you can spread it around or pat it flat. Then refreeze the ice cream.
- When frozen, pour a tiny amount of chocolate syrup on top.
- Take a few fudgy brownies and press a small piece flat to layer on top of thw syrup.
- Seal top with more candy coating and freeze. When set, drizzle more chocolate on top and add sprinkles. Then store covered in the freezer until you walk by the next time and need to grab a bite.
- Try other shaped molds or even ice cube trays for bigger brownie bon bons.
Summer’s here. Stay cool and have fun.
This post is sponsored by Häagen-Dazs® ice cream, encouraging life’s little luxuries.