Bon Appetit’s Chocolate Drumsticks

Click for the full printed recipe

In the June issue of Bon Appetit there was a recipe for chocolate covered drumsticks (they called them BombeBasticks).  Try out this recipe for a trip back in time to your childhood!  You will feel like a kid again and your kids will love it! Enjoy!



From Bon Appetit, June 2012


Dark Chocolate or White Chocolate Bombe Shells

  • 12 ounces semisweet or bittersweet chocolate (60%–72%) or high-quality white chocolate, chopped
  • 1/3 cup coconut oil
  • 3/4 teaspoon ground cinnamon (optional for dark chocolate shell)
  • 1 1/2 teaspoon finely grated lemon zest (optional for white chocolate shell)


  • Sugar
  • 8 standard sugar ice cream cones
  • 2 pints ice cream
  • 1/2 cup garnish, such as Rice Krispies, chopped pistachios, or crushed pretzels, cornflakes, Fritos, or lemon candies


Bombe Shell

  • Combine dark or white chocolate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue stirring until completely melted and smooth. Stir in cinnamon or lemon zest, if using. Let cool slightly (if it’s too hot, it’ll melt your ice cream), 10–15 minutes.


  • Fill 8 medium glasses halfway with sugar to hold cones upright; set aside.
  • Working with 1 cone at a time, spoon about 1/4 cup bombe shell inside cone and swirl to coat. Pour excess back into bowl, then dip top 1/2 inch of cone into bombe shell, allowing excess to drip back into bowl. Set cone upright in a prepared glass; chill in refrigerator until chocolate hardens, about 15 minutes. Repeat with remaining cones.
  • Line a large rimmed baking sheet with foil. Pack some ice cream into cones, then top each with a small scoop of ice cream. Lay cones on prepared sheet and freeze until hard, about 1 hour.
  • Rewarm bombe shell. Working with 1 cone at a time, dip ice cream into bombe shell, rolling to coat. Quickly sprinkle on desired garnish. Freeze until hard, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Wrap each cone in foil; keep frozen.


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