Peppermint Bonbons Recipes

PEPPERMINT CHOCOLATE BONBONS

Steps:

• Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
• Mix chocolate chips, butter and cream in a heavy saucepan.
• Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat.
• Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract.
• Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups.
• Divide the mixture into 24 portions.
• Drop into paper bonbon cups or first roll into small balls before placing into cups.

PEPPERMINT BON BON

Steps:

• Spread a graham cracker crust in the bottom of a 9x13 pan.
• Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
• Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.

PEPPERMINT BONBON BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. In 1-quart saucepan, melt 4 ounces chocolate and 1 cup butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
• Meanwhile, in medium bowl, beat all Peppermint Cream Cheese Filling ingredients except chocolate chips with spoon until smooth. Stir in chocolate chips; set aside.
• In large bowl, beat chocolate-butter mixture, 2 cups granulated sugar, the vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
• Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to boiling; remove from heat. Add 2 ounces chocolate, stirring until melted. Stir in powdered sugar until spreadable. Spread brownies with frosting. Cut into 8 rows by 6 rows. Store covered in refrigerator.

PEPPERMINT BONBONS

Steps:

• In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
• In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.