Peppermint Bonbons Recipes
PEPPERMINT CHOCOLATE BONBONS
I have not tried this recipe. I'm posting this recipe for a request from the boards. This recipe is from My Great Recipes. Although peppermint chocolate bonbons sound fancy and complicated, they are one of the simplest confections to prepare. The trick is to purchase real chocolate and then melt it over very low heat. It makes a thoughtful gift when packed in a decorative, reusable tin or box.
Provided by internetnut
Categories Low Protein
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
- Mix chocolate chips, butter and cream in a heavy saucepan.
- Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat.
- Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract.
- Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups.
- Divide the mixture into 24 portions.
- Drop into paper bonbon cups or first roll into small balls before placing into cups.
Nutrition Facts : Calories 84.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 10.2, Sodium 19.9, Carbohydrate 9.5, Fiber 0.4, Sugar 8.7, Protein 0.4
PEPPERMINT BON BON
This is a frozen dessert that I always requested from my mom when I was younger. It is so delicious. Even though it's frozen I eat it all year long, even in the winter!
Provided by Shelby Jo
Categories Frozen Desserts
Time 1h10m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 7
Steps:
- Spread a graham cracker crust in the bottom of a 9x13 pan.
- Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
- Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.
Nutrition Facts : Calories 151.3, Fat 8.3, SaturatedFat 5, Cholesterol 42.9, Sodium 52.3, Carbohydrate 17.9, Fiber 0.2, Sugar 17.2, Protein 1.8
PEPPERMINT BONBON BROWNIES
Get a triple hit of chocolate with a rich brownie, a minty filling with chocolate chips and a creamy chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 48
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. In 1-quart saucepan, melt 4 ounces chocolate and 1 cup butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
- Meanwhile, in medium bowl, beat all Peppermint Cream Cheese Filling ingredients except chocolate chips with spoon until smooth. Stir in chocolate chips; set aside.
- In large bowl, beat chocolate-butter mixture, 2 cups granulated sugar, the vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
- Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to boiling; remove from heat. Add 2 ounces chocolate, stirring until melted. Stir in powdered sugar until spreadable. Spread brownies with frosting. Cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Brownie, Sodium 90 mg
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- Melt the white chocolate over a double boiler or in a microwave for 20-30 second intervals, mixing often, until completely melted.
- In a small saucepan, bring cream and glucose to a boil. Pour 1/3 of the cream mixture over melted chocolate. Using a spatula, mix from the center out to obtain a smooth and glossy texture. Gradually add remaining cream, mixing to keep the ganache smooth and emulsified. Stir in soft butter and peppermint extract or use an immersion blender to thoroughly combine until smooth. Allow ganache to cool to 97ºF (36ºC) before filling molds.
- Melt the dark chocolate over a double boiler or in a microwave for 20-30 second intervals, mixing often, until completely melted.
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- Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the cold baking sheet. Freeze until firm, 1 to 1 1/2 hours.
- Insert a decorative skewer or pick into the center of each ice cream ball and return to freezer to set, about 30 minutes.
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