CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
Steps:
- In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
- While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
CARAMEL FILLED CHOCOLATE BONBONS
Steps:
- Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
- Place a small amount of chopped peanuts in the base of each chocolate shell.
- When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
- Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.
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