Mocha-Pecan Ice Cream Bonbons

• 2 cups finely chopped toasted pecans
• 1 quart vanilla ice cream or flavor of your choice
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 tablespoon instant coffee granules

1. Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl.
2. Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm.
3. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely.
4. Working quickly and in batches, use a toothpick to dip ice cream balls in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined pan; remove toothpick. Return to freezer; freeze until set. For longer storage, transfer bonbons to a covered freezer container and return to freezer.

pecans, vanilla ice cream, chocolate chips, butter, coffee granules

Taken from www.tasteofhome.com/recipes/mocha-pecan-ice-cream-bonbons/ (may not work)