Strawberry Bonbons

From Everyday with Rachael Ray magazine (Cooking time is freezing time)

• Ready In: 2 hrs 30 mins
• Serves: 25
• Yields: 25 bonbons

Ingredients

• 1  pint strawberry, finely chopped
• 1  tablespoon sugar
• 1  pint vanilla ice cream, softened
• 25  plain  vanilla cookies, such as Nilla wafers
• 1  lb dark chocolate, chopped
• 1⁄2 cup pistachios, chopped

Directions

1. In a medium saucepan, simmer the strawberries and sugar over medium heat.
2. Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool.
3. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use).
4. Cover and freeze until firm, about 1 hour.
5. Place the cookies flat side down on a parchment-paper-lined baking sheet.
6. Top each cookie with 1 small scoop of ice cream.
7. Freeze until firm, about 30 minutes.
8. In a double boiler, melt three-quarters of the chocolate.
9. Remove from the heat and stir in the remaining chocolate until melted.
10. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet.
11. Immediately sprinkle with the pistachios.
12. Freeze until firm, about 30 minutes.