I am looking for a recipe for a Bon Bons.?

Question

These are chocolate covered balls of cake. Very smooth. They are not Tiramisu as they do not contain any liquors or cheese I think. They have a very rich, strong Devil's Food flavor and I think judging from the flavor they have coffee in them. And they are dipped in chocolate. Very pretty. We were served some at a catered dinner and I would love to have the recipe. Can anyone help me with this? Thanks so much.

Answer 1

Chocolate Bonbons

Ingredients:

3/4 cup butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 3/4 cup flour -- unsifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla


Directions:

Preheat oven to 350 F degrees. Cream shortening, sugars until fluffy. Add egg and vanilla; beat well. Add flour, baking powder and salt. Mix until blended.

Form into 1 inch balls around Hershey's Kisses. Cover completely. Bake 12 minutes on ungreased cookie sheet. Frost and decorate as desired.

This recipe for Chocolate Bon Bons serves/makes 4 dozen


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Chocolate Peanut Bonbons

PREPARATION:
In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls.
Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth.

Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

Answer 2

1

Answer 3

BON BONS AND CHOCOLATE COVERED
CHERRIES
1/4 c. softened butter
2 lbs. powdered sugar
1 can Eagle Brand milk
1 lb. Angel Flake coconut

Mix together. Form into balls. For chocolate covered cherries, put a well drained maraschino cherry in center of ball. Chill well. I freeze mine.
Melt 1 large package chocolate chips. Use a toothpick and dip each ball into chocolate. Lay on wax paper to dry. Leave the chocolate in double boiler to keep it hot for dipping. I usually double the recipe.

Answer 4

Coconut Bon Bons are made with basically 5 elements. elements: 21 oz. coconut a million pound powdered sugar a million-14 ounce can sweetened condensed milk a million teaspoon vanilla a million/2 cup butter 12 oz. of almond or chocolate bark education: melt oleo or butter, upload milk and sugar, vanilla and coconut. blend nicely, refrigerate in one day. Roll balls the dimensions of a small walnut. Dip in melted bark and position on wax paper untill set.

Answer 5

1 tub (8 oz.) COOL WHIP Whipped Topping, not thawed

2/3 cup BAKER'S ANGEL FLAKE Coconut, plain or toasted

1 square BAKER'S Semi-Sweet Baking Chocolate, grated

1/2 cup PLANTERS Chopped Pecans

1/4 cup multi-colored sprinkles


SCOOP small balls of frozen whipped topping using small ice cream scoop, melon baller or tablespoon. Roll 10 of the balls in each of the 4 coatings.

PLACE in single layer on wax paper-lined baking sheet or tray.

FREEZE 1 hour or until ready to serve. Store in tightly covered container in freezer.

Answer 6

BON BONS

COATING:

9 oz. semi-sweet chocolate chips (approx. 1 1/2 bags)
1 bar paraffin wax

BON BONS:

2 lbs. confectioners' sugar
2 sticks butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 qt. chopped pecans
1 c. coconut (opt.)

Sift sugar into a bowl; cream in butter. Add milk and vanilla; stir until smooth and creamy. Fold in nuts and coconut. Refrigerate until firm. Roll into balls and refrigerate again until firm. Melt chocolate and wax in double boiler. Spear bon bons with toothpick; dip to coat. Let dry completely.

Answer 7

Tiramisu Bon Bons

1 tray store-bought tiramisu
1/2 pound bittersweet chocolate cut into small pieces, or bittersweet chocolate chips

Using a melon baller or small ice cream scoop, spoon out balls from the tray of tiramisu to create the bon bons. Freeze the bon bons on a cookie sheet for at least 1 hour or overnight.
Melt the bittersweet chocolate in a double boiler until smooth and glossy. Dip frozen tiramisu bon bons in melted chocolate until covered on all sides. Place the bon bons on a cookie sheet covered in parchment or waxed paper and return them to the freezer. Take bon bons out of freezer and let them thaw for about 15 minutes before serving.

Strawberry Bon Bons

Ingredients

1 can sweetened condensed milk
5 cup flaked coconut
1 - 6 ounce package strawberry jello (4 serving size)
1 cup ground almonds
1 teaspoon almond extract
Red food colouring
Green food colouring
2 cup icing sugar
1/2 cup heavy cream
In a large bowl, combine milk, coconut, 1/3 cup jello, almonds, almond extract and enough red food colour to tint mixture a strawberry shade. Chill until firm enough to handle.
Form small amounts into strawberry shapes. Sprinkle remaining jello into a flat dish; roll each strawberry to coat. Place on waxed-paper lined baking sheet. Refrigerate.

To make hull, combine icing sugar, cream and green food colouring. Use a pastry bag to pipe small a amount on the top of each strawberry. Cover and refrigerate

Cappuccino Bon Bons

Ingredients:
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping

Small or large foil cupcake liners

Instruction:
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before serving.

CHOCOLATE PEANUT BUTTER BON BONS

Ingredients
• 1 cup smooth-style peanut butter
• 8 halved pitted dried plums
• 1 1/2 cups toasted rice cereal
• 2 cups (12 ounces) semi-sweet chocolate morsels


Preparation
Line baking sheet with aluminum foil or wax paper; set aside.

Carefully spread each dried plum half with peanut butter; set aside.

Place cereal in a shallow bowl.
Toss dried plums in cereal to coat.
Place on prepared baking sheet and freeze 1 hour or until firm.

Meanwhile, melt chocolate in small heatproof bowl, set over simmering water, stirring occasionally.
(Chocolate should be fluid and barely warm.)

Using fork, dip each dried plum into chocolate; drain excess.

Place on prepared baking sheet; refrigerate until set.
Store, covered, in refrigerator.