ICE CREAM COOKBOOK
1 qt Ice cream
2 c  Chopped pecans or other
Nuts
12 oz Semisweet chocolate pieces
1/2 c  Margarine
1 tb Instant coffee powder

Make your ice cream balls with a large melon ball scoop. Roll each ball in
nuts immediately and put in freezer until completely frozen, at least 1
hour. Melt the chocolate and margarine in a double boiler over hot water.
Mix in the coffee. Take away from heat but keep warm over hot water. Using
a fork, dip the ice cream balls into the chocolate-coffee mixture, working
as quickly as possible. Dip sets of 10 or 12 at a time, then return to
freezer and continue. When the chocolate is set completely, put the bonbons
in paper cups, 3 or 4 to a serving. Cover or wrap with foil or plastic wrap
and store in your freezer until ready to serve.