Bourbon Chestnut Bonbons Recipes

BOURBON-CHESTNUT BONBONS

Steps:

• In medium bowl, place bittersweet chocolate. In 1-quart saucepan, heat whipping cream to simmering. Remove from heat and pour over chocolate; let stand 2 minutes. Stir until chocolate is melted. Stir in chestnut spread and bourbon until well blended. Cover; chill 4 hours or until firm.
• Line cookie sheets with cooking parchment or waxed paper. Shape teaspoonfuls of chocolate mixture into balls. Place on cookie sheets; freeze 1 hour or until firm.
• In glass pie plate, place cocoa. In medium microwavable bowl, microwave semisweet chocolate uncovered on High 1 to 2 minutes, stirring once, until chocolate can be stirred smooth. Using hands, drop frozen bonbons in melted chocolate and roll with hands to coat completely. Gently drop coated balls in cocoa, shaking pie plate to coat. Return balls to cookie sheets. Refrigerate 1 hour or until coating is firm. Store in refrigerator or freezer.

WHISKEY BON BONS

Steps:

• Roll out vanilla wafers in a zip loc or heavy plastic bag, until wafers are fine and smooth.
• Combine wafer crumbs with the cocoa powder, powdered sugar, karo syrup, whiskey and walnuts.
• Roll into 1" balls.
• In a double boiler, melt together the chocolate chips and the shortening.
• Roll the bon bons in the melted chocolate, and allow to cool on a sheet of waxed paper.
• I'm told these can be frozen ... but they never lasted long enough for that, as I put them on goody trays for the holidays and never tried freezing them.
• I do not drink whiskey, so I "borrowed" a cup from a neighbor to make these, but you can also use a rum extract and reconstitute it to make 1/3 cup substitution for the whiskey.

DARK CHOCOLATE & BOURBON BONBONS

Steps:

• Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
• Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
• Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.