Peppermintbonbon Recipes

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PEPPERMINT BONBONS



Peppermint Bonbons image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 24 servings

Number Of Ingredients 10

14 ounces heavy cream
4 ounces sugar
3 ounces sorbitol
2 ounces inverted sugar
1 ounce dextrose powder
1 ounce peppermint extract
1 vanilla bean, split and seeded
5 tablespoons butter
7 ounces 65-percent dark chocolate
7 ounces 38-percent milk chocolate

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.

EASY PEPPERMINT DESSERT



Easy Peppermint Dessert image

Provided by Food Network

Categories     dessert

Time 14h50m

Yield 15 servings

Number Of Ingredients 10

1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes
4 oz unsweetened baking chocolate, chopped
2 cups sugar

Steps:

  • In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
  • To soften the ice cream, place it in the refrigerator for 30 minutes.
  • Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.

PEPPERMINT CHOCOLATE BONBONS



Peppermint Chocolate Bonbons image

I have not tried this recipe. I'm posting this recipe for a request from the boards. This recipe is from My Great Recipes. Although peppermint chocolate bonbons sound fancy and complicated, they are one of the simplest confections to prepare. The trick is to purchase real chocolate and then melt it over very low heat. It makes a thoughtful gift when packed in a decorative, reusable tin or box.

Provided by internetnut

Categories     Low Protein

Time 20m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup real semi-sweet chocolate chips (6oz)
1/3 cup butter or 1/3 cup margarine
1/4 cup whipping cream
1 cup unsifted powdered sugar
1/4 teaspoon peppermint extract

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.

Nutrition Facts : Calories 84.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 10.2, Sodium 19.9, Carbohydrate 9.5, Fiber 0.4, Sugar 8.7, Protein 0.4

PEPPERMINT BON BON COOKIES



Peppermint Bon Bon Cookies image

Make and share this Peppermint Bon Bon Cookies recipe from Food.com.

Provided by nicoleingermantown

Categories     Dessert

Time 40m

Yield 2 1/2 dozen

Number Of Ingredients 16

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candy
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsel
additional coarsely crushed hard peppermint candy, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsel, melted (optional)

Steps:

  • Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.
  • Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
  • Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
  • Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
  • Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Nutrition Facts : Calories 1589.2, Fat 111.8, SaturatedFat 67.3, Cholesterol 352.8, Sodium 459.5, Carbohydrate 150.8, Fiber 23, Sugar 56.5, Protein 31.6

MINT CHOCOLATE BONBONS



Mint Chocolate Bonbons image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h25m

Yield 24 bonbons

Number Of Ingredients 5

Nonstick cooking spray, for the pan
1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes

Steps:

  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
  • Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
  • Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

BONBONS



Bonbons image

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

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

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

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