Chocolate Bon Bon Pops Recipes
HOLIDAY CAKE BON BONS
Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 37
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
Steps:
- Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
- Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
CHOCOLATE BON BON POPS
A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning "good". Adapted from BH&G magazine.
Provided by Sharon123
Categories Dessert
Time 20m
Yield 20 pops
Number Of Ingredients 8
Steps:
- In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
- In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
- Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
- Makes 20 pops.
- To Store: Place in covered container; refrigerate up to 1 week.
CHOCOLATE RASPBERRY BONBONS
Valentine's Day is approaching, which means lots of bad candy and useless merchandise will be sold in the next week or so. Over here, we're having fun making our own (healthier) candy --especially these Chocolate Raspberry Bonbons. http://www.elanaspantry.com/chocolate-raspberry-bonbons/
Provided by Elanas Pantry
Categories Candy
Time 18m
Yield 11 bonbon, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
- Using a small paint brush, coat the bottom and sides of a candy mold.
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- Remove mold from freezer.
- Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
- Paint chocolate over raspberry jam to cover and make final layer.
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop candies out of mold.
- Serve.
Nutrition Facts : Calories 179.6, Fat 13, SaturatedFat 8, Sodium 12.3, Carbohydrate 21.2, Fiber 4.3, Sugar 9.9, Protein 3.3
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CHOCOLATE BONBON POPS | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (24)Total Time 2 hrsServings 20Calories 208 per serving
- In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
- In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
RED WINE CHOCOLATE TRUFFLES ARE MADE WITH JUST 5 INGREDIENTS!
From bakerbynature.com
Servings 36Total Time 6 hrs 50 minsEstimated Reading Time 6 mins
- In a small saucepan over low heat, warm the cream just until it begins to boil. Remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the vanilla and butter and vigorously whisk until smooth and shiny. Finally, whisk in the wine until completely combined.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
- Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
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.
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- Preheat oven to 350F. Grease a 9-inch square baking pan AND line with baking paper so that the ends come up slightly over the pan edges. This will allow you to lift the brownies out of the pan, once they've cooled.
- Melt the chocolate in a double boiler or use a hot water bath. To do this, you will need a glass dish and a saucepan. Cut the chocolate into pieces of a uniform size. Fill a large saucepan about halfway with water and heat until just simmering. Place the chocolate in the glass dish, and place the dish in the water bath. Be sure not to let any water get into the glass dish. Gently and constantly stir the chocolate with a rubber spatula or wooden spoon until completely melted. Always keep the heat low to avoid your chocolate becoming gritty this happens very quickly.
- Melt butter and stir into chocolate mixture until completely combined. Stir in sugar. Set aside to cool for about 10 minutes. Beat in the eggs and vanilla extract. Combine the flour and salt. Stir into the chocolate mixture. Pour the batter into the greased and lined pan and bake in oven 40 to 45 minutes. Cool in the pan and then lift out with the help of the baking paper.
- Cut the outer crusty part off the slab of brownie they can create dry bubbles in your pops. Then cut the slab into 1 inch to 1 1/2 inch squares. You now have brownies.
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Cuisine IndianEstimated Reading Time 2 minsCategory DessertTotal Time 20 mins
- Take chocolate in a microwave safe bowl and pop it in microwave for 1 to 2 mins till it is melted. Set aside.
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- With a hand mixer, cream the butter and brown sugar. Add the vanilla and salt and mix to combine.
- Add the milk and mix. Add in 3/4 Cup of the chocolate chips and fold in with a spoon or spatula.
- Take tablespoonsful of the cookie dough and roll into balls, placing them on a tray covered in wax or parchment paper. Place in the freezer for 2 hours or overnight.
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Cuisine CookiesTotal Time 1 hr 10 minsCategory Splenda® Original SweetenerCalories 90 per serving
- In a medium bowl, mix together cream cheese, Splenda Sweetener, and sweetened condensed milk. Mix in the coconut and rice cereal to form a stiff dough.
- In the top of a double boiler, melt chocolate, stirring occasionally until smooth. Remove from heat.
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