Chocolate Almond Bonbons Recipes

GRANDMAMA'S BON BONS WITH COCONUT

Steps:

• In a large bowl, mix all ingredients except the almond bark together, either with your hands or an electric mixer.
• Form bon bon dough into balls either with hands (for smaller ones) or cookie dough scoop (for great big gobby ones). Place on a cookie sheet and cover. Refrigerate for at least an hour.
• Melt chocolate bark by heating in the microwave at 45-second intervals, stirring after each, until smooth and creamy. Dip bon bons into chocolate and place on wax paper to harden.
• Store in refrigerator until ready to eat or gift.

ALMOND BONBON COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.

CHOCOLATE FILLED BON-BONS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well.
• Add flour, baking powder, salt, nuts and mix well.
• Form into 1 inch balls. Press each ball around a kiss so kiss is completely covered (like a chocolate covered cherry).
• Bake 12 minutes on ungreased cookie sheet (do not overbake). Cool on wire rack. Frost or decorate as desired.

FROSTED BONBONS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 375°F. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed, or mix with spoon, until dough forms.
• Cut almond paste into 1/4-inch slices; cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
• For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until soft enough to spread.
• Dip tops of cookies into frostings and sprinkle with decors as desired.

COCONUT BONBONS

Steps:

• In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours. , Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

CHOCOLATE ALMOND BONBONS

Steps:

• Heat oven to 350*.
• In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
• In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
• Blend in chocolate mixture and vanilla.
• Stir in flour and salt; mix well.
• Using rounded teaspoonfuls of dough, shape into ball.
• Place 2 inches apart on ungreased cookie sheets.
• Make an indentation in center of each cookie.
• Fill each with scant 1/4 tsp.
• almond paste; press dough around filling to cover.
• Bake at 350* for 9 to 11 minutes or until set.
• Remove from cookie sheets; roll in sugar.
• Cool completely.
• Yield: 4 dozen cookies.

ALMOND-RUM BONBONS

Steps:

• Line 2 baking sheets with waxed paper and set aside. Place vanilla wafers in heavy-duty plastic bag and crush with rolling pin to make fine crumbs, or place wafers in food processor and process until fine. You should have about 3 cups of crumbs. Place wafer crumbs in large bowl. Add 1 cup confectioners sugar and cocoa powder. Stir until blended. Add almond filling, rum, and brown sugar; mix to combine. Dust hands with confectioners sugar. Shape mixture into small balls. Freeze for at least an hour. Melt chocolate and butter together until smooth. Dip rum balls into chocolate. When the chocolate begins to set (after a minute or so -- before it has set completely), sprinkle with sea salt. Let cool completely. Store in the freezer.