Bon Bon Filling Food

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CHOCOLATE CREAM BONBONS



Chocolate Cream Bonbons image

My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 6 dozen.

Number Of Ingredients 6

4 cups confectioners' sugar
1 cup ground pecans or walnuts
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 cup butter, softened
3 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERCREAM BONBONS



Buttercream Bonbons image

I got this recipe from the Land O'Lakes website many years ago, and they have been part of my annual Christmas baking for many, many years now. I really love these for many reasons. First, they're very tasty. Also, they are simple to make as candy goes. The key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). But it's also quite a versatile recipe. I've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. If you want, you can even add finely chopped nuts. The possiblities are endless. Cooking time is actually the minimum necessary chilling time.

Provided by NorthwestGal

Categories     Candy

Time 4h

Yield 60 Bon Bons

Number Of Ingredients 6

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract (or almond or orange or rum or cherry extract)
4 cups powdered sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
  • Add vanilla; continue beating until well mixed.
  • Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
  • Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
  • Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
  • Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
  • Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
  • Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
  • Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

Nutrition Facts : Calories 80.9, Fat 4.2, SaturatedFat 2.4, Cholesterol 5.6, Sodium 15.8, Carbohydrate 11.6, Fiber 0.3, Sugar 10.9, Protein 0.4

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