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1
In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder.
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2
Bring to a gentle boil over medium heat.
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3
Remove from the heat.
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4
In a medium bowl, beat the egg yolks until thickened.
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5
Whisk 1 cup of the hot cream into the egg yolks.
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6
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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7
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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8
Remove from the heat and strain through a fine mesh strainer into a clean container.
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9
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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10
Refrigerate until well chilled, at least 2 hours.
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11
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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12
Freeze according to the manufacturer's instructions.
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13
Transfer to an airtight container and freeze overnightt, until very firm.
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14
Line 2 small baking sheets with aluminum foil.
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15
Freeze until very cold, at least 2 hours.
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16
Remove 1 sheet.
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17
Dip a 1-inch (about 1 1/2 teaspoons) scoop into a cup of hot water.
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18
Working quickly, scoop the ice cream into 12 balls as round as possible, and release each onto the frozen baking sheet to prevent from melting.
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19
Return the sheet to the freezer.
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20
Remove the second sheet from the freezer and repeat the process to form 12 more ice cream balls.
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21
Return the sheet to the freezer.
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22
Wrap the sheets in plastic wrap and stick 1 round toothpick in the center of each ice cream ball.
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23
(Reserve the remaining ice cream for another use, or double the chocolate shell recipe and use remaining the ice cream to create a larger number of bonbons.)
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24
Freeze the balls until very firm, overnight.
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25
To make the chocolate dip, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 14 ounces of the chocolate and the shortening.
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26
Melt over low heat, stirring, until temperature reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
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27
Remove the chocolate dip from the heat and stir in the remaining 2 ounces of chocolate.
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28
Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch.
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29
Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool.
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30
Remove from the heat.
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31
Remove 1 sheet of ice cream balls from the freezer.
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32
Fill a 2-tablespoon measure with melted chocolate.
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33
Working quickly, hold 1 ice cream ball by the toothpick over a clean bowl.
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34
Pour the chocolate over the ball, turning to coat, catching the excess in the bowl and letting the excess chocolate drip off.
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35
Place the coated bonbon on the foil-lined sheet and repeat with the remaining ingredients.
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36
Return to the freezer until ready to serve, at least 30 minutes.
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37
Before serving, place in a large, decorative bowl and remove the toothpicks.
