Strawberry Bon Bons Recipes

STRAWBERRY BON BONS

Steps:

• 1. Make the strawberry cake according to the directions on the box.
• 2. Allow the cake to cool completely.
• 3. Crumble the cake into a large bowl, not too tiny but no large pieces.
• 4. Combine in a small bowl, 1/2 a jar of strawberry frosting and softened cream cheese, blend well.
• 5. Blend into the cake mixture and mix well. Chill until firm. I chilled it overnight.
• 6. I used a cookie scoop for more uniformed sized balls and place them on a cookie sheet lined with waxed paper. Refrigerate.
• 7. Melt the white chocolate chips in a large microwave-safe mug, stirring after each 30 second interval and adding a few drops of red food coloring to get the shade of pink that you like.
• 8. Be sure that the consistency of the melted chocolate is not too thick and is smooth with no lumps remaining.
• 9. Using a fork with thin tines and an ice tea spoon, dunk the balls into the chocolate and completely cover the balls then gently scooping them out with the fork and lightly shaking the excess off and placing them into the candy liners.
• 10. If some of the cake is showing, use a toothpick covered with the coating and touch-up to close the holes and sprinkle right away with candy sprinkles.
• 11. Do not refrigerate, but let it set in a cool area.

STRAWBERRY BONBONS

Steps:

• In a medium saucepan, simmer the strawberries and sugar over medium heat.
• Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool.
• Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use).
• Cover and freeze until firm, about 1 hour.
• Place the cookies flat side down on a parchment-paper-lined baking sheet.
• Top each cookie with 1 small scoop of ice cream.
• Freeze until firm, about 30 minutes.
• In a double boiler, melt three-quarters of the chocolate.
• Remove from the heat and stir in the remaining chocolate until melted.
• Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet.
• Immediately sprinkle with the pistachios.
• Freeze until firm, about 30 minutes.

HINT-OF-BERRY BONBONS

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle., Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate. Repeat with remaining mixture. , In a microwave, melt milk chocolate coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set., Melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator.

STRAWBERRY FILLED WHITE CHOCOLATE TRUFFLES

Steps:

• First, grind the strawberry using a mixie/blender until smooth. Use a mesh filter to filter out the seeds from the strawberry pulp. Add the butter and cream to the strawberry pulp and keep aside.
• Add the sugar, corn syrup and water to a heavy bottomed pan on high flame. Stir well until the sugar is dissolved. Continue to heat until the sugar syrup reaches string consistency.
• Now, add the strawberry pulp to the sugar syrup. Stir well until mixed nicely. Continue to heat until the mixture thickens and forms a thick syrup consistency. Keep stirring occasionally. Turn off the flame and bring the mixture to room temperature.
• Once the filling is completely cooled, we will temper the chocolate. We will use double boiler technique to melt the chocolate. Heat water in a larger pan. Wait until the water is hot. Turn off the flame. To a heat resistant bowl (a thick ceramic bowl), add the chocolate chips. Place this bowl on top of the bowl with water. Make sure that the bottom of the bowl with chocolate doesn't directly touch the stove or flame. Keep stirring the chocolate until it melts completely into a smooth paste.
• Now pour this tempered chocolate into a silicon mold. I used min heart molds. Wait for about 2 mins. Now invert the mold on top of the bowl and remove excess chocolate from the molds. Scrape of any excess chocolate from top of the mold using a knife or flat spatula. The chocolate in the mold should now look like small chocolate containers as shown in the pics. Leave until the chocolate hardens.
• Now, take the strawberry filling in a piping bag and fill it into the cooled chocolate cups.
• Now, again melt some more white chocolate and pour on top of the strawberry layer. Use a spatula to gently spread it out. Tap the mold gently to remove any air bubbles. Leave it to set completely.
• Once the chocolate is completely set, invert the mold on top of a plate and gently push the chocolates out. Use a knife to trim the excess from the chocolate.
• Enjoy.

STRAWBERRY CHEESECAKE BON BONS

Steps:

• Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
• Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
• Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.