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
BOOZY BON BONS
I've had this recipe for years and don't really know where I got it. I've only ever made these during the Christmas season. I store them in an old clear glass, clasp-lid mason jar with gold glittered decorations and a pretty ribbon. Cooking time is standing time. Rum or Brandy can be substituted for the whiskey. For those of you in the UK, you can substitute digestive bisquits for the wafers and also sub golden syrup for the corn syrup.
Provided by CulinaryQueen
Categories Candy
Time 1h10m
Yield 60 bon bons
Number Of Ingredients 7
Steps:
- Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
- Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
- Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
- Let mixture stand for 20 minutes.
- Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
- Store in airtight container 2-3 weeks to ripen before eating.
BOOZY CARAMEL BONBONS RECIPE
Steps:
- In a medium saucepan with a heavy bottom, combine the sugar, water, and corn syrup and stir. Wash down the sides with a pastry brush dipped in clean water, then place over medium-high heat for 7-10 minutes, at which point the mixture will begin to darken. Swirl the pot to even out the caramelization, and allow the caramel to turn deep amber. Then, stand back and slowly add the cream (the mixture will sputter, rise in the pot, and spit; be very careful) and turn off the heat. Once it is safe, whisk in the heavy cream, until smooth. Whisk in the butter until it melts completely. Whisk in the vanilla seeds, booze, and salt and allow the mixture to cool completely.
- Chop the chocolate into very small pieces and divide the chocolate evenly into one very large bowl and one small bowl (the large bowl is the bowl that you will melt the chocolate in, the small one contains the "seed" chocolate for tempering). Set a pot of water to boil on the stove. When the water is boiling, turn off the heat and place the large bowl of chocolate over the water. Temper the chocolate (for a full tutorial, click here ) by stirring to bring to chocolate to 115°F. Then, begin adding the reserved chocolate a little at a time and vigorously stirring the mixture, without stopping. Continue to add the reserved seed chocolate and agitating until the chocolate comes down to 90°F. The chocolate is now tempered. Check to be sure that there are no solid pieces of chocolate left in the bowl.
- Wave the mold over a flame on the stove or place it in a warm oven for just a moment to warm it up slightly (this will help the chocolate flow over it, rather than seizing up immediately when it hits the mold, which prevents air bubbles from forming). Then pour the chocolate into each of the cavities in the mold. Allow it to stand for 10 seconds, then invert the mold over the bowl, allowing the excess chocolate to run off. Tap the mold to shake out additional excess, then turn the mold back over. With a flexible metal scraper, scrape over the top, cleaning off any excess chocolate on the sides. Place the mold in the fridge for 2-3 minutes, then remove.
- Sprinkle a pinch of sea salt into each of the shells. Using a piping bag fitted with a small tip or a cone of parchment, pipe the cooled caramel into the shells, stopping a 3-4 millimeters below the edge (it's very important to leave room, otherwise the chocolates will not seal). Ensure that the chocolate is still tempered (if it is not, you will need to bring it back to 115°F once again, then down to 90°F, otherwise, your bonbons will be streaky on the bottom). Pipe or pour chocolate over the tops of each bonbon. Scrape the top clean to create a seal, then place the mold in the fridge for 2-3 minutes and remove. Twist the mold to release the chocolates, then turn it upside down and tap them out of the mold. Clear the work surface of bonbons, and pound the mold against the counter to release any stragglers. Store the chocolates in a cool, dry place.
Nutrition Facts : Calories 178 kcal, Carbohydrate 23 g, Cholesterol 13 mg, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, Sodium 148 mg, Sugar 20 g, Fat 9 g, ServingSize Makes 20 bonbons, UnsaturatedFat 0 g
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BOOZY CHOCOLATE BON BONS - VANILLA AND BEAN
From vanillaandbean.com
Cuisine AmericanTotal Time 1 hr 55 minsCategory DessertCalories 207 per serving
- The Perfect Chocolate Espresso Cupcakes cake recipe is used for this recipe. I usually make a whole batch of the Perfect Chocolate Espresso Cupcakes, bake it in a sheet pan, cut it into four pieces, wrap it in plastic wrap twice and freeze it. For this recipe, you'll only use 1/4 of the cake, so you will have some leftover. It can be used for many different desserts including future bon bons. If you'd rather have cupcakes, make the cupcakes and just pull 4 cupcakes to freeze for future bon bon use. You'll need two cups of cake. If you have any other left over, frozen cake, this bon bon recipe is a good recipe to use it in. Just make sure the cake doesn’t have any fruit in it.
- Set up a bain marie by filling a large, deep saute' pan or stock pot ¾ full with water. Heat water until steaming. Keep the burner on med-low so that water continues to steam. The bain marie will be used to melt the chocolate.
- Have your ingredients ready and a pan lined with wax or parchment paper. You’ll need ½ C toasted fine chop almonds, ¾ C toasted coconut , ¼ C cocoa nibs (optional) and the 2 ¼ C chocolate you just melted. Remove the bon bons from the refrigerator. Use your right hand to dip and roll the bon bon in the chocolate and the left hand to roll the bon bon in the finishing ingredient. The coating of chocolate should be relatively thin, so you’ll need to manipulate the bon bon so that there is not a lot of excess chocolate. Gently, set the bon bon, after rolling, on the lined pan. Use all of one finishing ingredient before starting another as to not mix the finishing ingredients.
EASY - SIMPLE RECIPES, DELICIOUS DISHES | FOOD ONEHOWTO
From food.onehowto.com
5/5 (7)Total Time 45 mins
- Before you begin, you have to decide on what flavour your chocolate gift will be. If you want, you can make different flavoured ones and just use less chocolate for each one. Once you've decided, melt the chocolate in a microwave or bain-marie. If you do it in the microwave, turn it to a low temperature setting and, take it out and stir it every few seconds so that it stays completely even. If you do it in a bain-marie, add 2/3 of the chocolate. When fully melted, remove from heat, add the rest, and stir to melt.
- Now, pour the chocolate into the chocolate moulds one by one. Use a teaspoon or a piping bag, but don't fill them to the brim, just slightly less than half-full. Then, put it in the fridge until the chocolate has cooled. This may take about 20 minutes. After this time, check if the chocolate has hardened and then you can continue.
- Once cool, add a pinch of sugar in each chocolate and add another layer of chocolate but this time use Nutella. This way, we will achieve the distinct, more characteristic taste of bonbons. With a teaspoon, add the Nutella taking care not to fill the mould completely, because we still have one last step to go.
- When you have added the Nutella to each of the moulds, just fill them with another layer of melted chocolate. This will give the chocolates more consistency and a shiny finish. Put the mould in the fridge for 20 minutes to harden. If you are planning to give them as a Valentine's or anniversary gift, we recommend heart-shaped moulds.
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From myrecipes.com
Servings 108
- Beat butter in a large mixing bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add bourbon and pecans; mix well.
- Shape mixture into 1-inch balls, and place on waxed paper lined baking sheets. Chill at least 30 minutes.
- Place chocolate morsels in top of a double boiler. Cook over simmering water, stirring constantly, until chocolate melts. Remove from heat, leaving chocolate over hot water. Using 2 forks, quickly dip chilled balls, one at a time, into melted chocolate. (To maintain coating consistency, add a small amount of warm milk to chocolate, if necessary.) Return bonbons to waxed paper-lined baking sheets, and chill until firm. Store in airtight containers in refrigerator.
WHAT ARE BONBONS AND HOW TO MAKE THEM - CUPCAKE PROJECT
From cupcakeproject.com
Ratings 31Calories 19 per servingCategory Dessert
- u003cimg alt=u0022filling bon bon moldsu0022 src=u0022https://cdn.cupcakeproject.com/wp-content/uploads/2018/01/filling-bon-bon-molds.jpgu0022/u003eOverflow each depression of your bonbon mold with melted u003ca href=u0022https://www.cupcakeproject.com/how-to-temper-chocolate-like-pro/u0022u003etempered chocolateu003c/au003e. Don't be skimpy here; we want to ensure full coverage.
- u003cimg alt=u0022distributing chocolateu0022 src=u0022https://cdn.cupcakeproject.com/wp-content/uploads/2018/01/distributing-chocolate.jpgu0022/u003eUse a bench scraper to tap the side of the mold. This gets the chocolate to drop all of the way into the depressions. When you see little bubbles form on top of the chocolate, you know you can move on to the next step.
- u003cimg alt=u0022remove excess chocolateu0022 src=u0022https://cdn.cupcakeproject.com/wp-content/uploads/2018/01/remove-excess-chocolate.jpgu0022/u003eTurn the mold upside-down and tap some more on its side with your bench scraper. A layer of chocolate will remain, coating each depression, and the rest should come raining out.
- u003cimg alt=u0022scrapingu0022 src=u0022https://cdn.cupcakeproject.com/wp-content/uploads/2018/01/scraping.jpgu0022/u003eWhile the mold is inverted, run your bench scraper along the top surface to remove any remaining excess chocolate.
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