Pistachio Bonbons Recipes

PISTACHIO BONBONS

Pistachio Bonbons image

Need a cool treat in under an hour? Make these chocolate-covered desserts; they'll keep in your freezer for up to two weeks.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 50m

Number Of Ingredients 3

Ingredients

1 pint pistachio ice cream, just soft enough to scoop
8 ounces semisweet chocolate, coarsely chopped
2 tablespoons chopped pistachios

Steps:

Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

DATE BON-BONS WITH PISTACHIO PASTE

Date Bon-Bons with Pistachio Paste image

These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 30m

Yield Makes 16

Number Of Ingredients 8

Ingredients

1/4 cup pistachios, preferably Sicilian
1 tablespoon sugar
Pinch of kosher salt
1/8 teaspoon orange-flower water, or almond or pistachio extract (optional)
1/2 to 1 1/2 teaspoons vegetable oil, as needed
8 large dates, such as Medjool, halved lengthwise, pits removed
16 small slivers candied orange peel
1/3 cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate

Steps:

Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

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