King Arthur Chocolate Bon Bon Drops Recipes

BONBONS

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.

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
• Sift together the coconut flour and baking powder, mixing to combine; set aside.
• In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
• Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
• Pour the batter into the prepared pan. Let it rest for 10 minutes.
• Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
• Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

KING ARTHUR CHOCOLATE BON-BON DROPS

Steps:

• Place all cookie dough ingredients in bowl of your mixer.
• Beat on medium speed until a soft, smooth dough is formed.
• Remove from bowl, shape into a 3/4" thick disc.
• Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
• Preheat oven to 350, line two baking sheets with parchment paper.
• Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
• Bake for 7-10 minutes.
• Watch cookies carefully to avoid scorching bottoms.
• Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
• For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
• Glaze will be thick, almost icing consistency.
• Using a teaspoon, portion glaze over barely warm cookies.
• You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
• Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.

CHOCOLATE CREAM BONBONS

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.)

CHOCOLATE DROPS - LOW CARB

Steps:

• Melt the first 3 ingredients in microwave.
• Stir well to combine.
• Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
• You should have 12 drops.
• Chill until firm- at least 1 hour.
• Keep in refrigerator.