Strawberry Bonbons Recipe 445

STRAWBERRY BONBONS RECIPE - (4.4/5)

Steps:

• In a 4-quart heavy nonstick saucepan, heat sweetened condensed milk, 1 tablespoon unsalted butter and coconut to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low and continue to cook, stirring constantly, 10 to 15 minutes or until thick and shiny and starts to pull away from bottom and sides of pan. You will know mixture is ready when you tilt pan and mixture slides down easily. Transfer mixture to greased plate. Place in refrigerator or freezer until mixture is very cold. Make sure strawberries are completely dry before making the bonbons. Grease hands with unsalted butter. Scoop up generous tablespoonful of cold coconut mixture; flatten in the palm of your hand. Place a strawberry over it and wrap coconut mixture around to conform to shape of strawberry. Repeat to use up coconut mixture. Place covered strawberries in freezer for about 15 minutes. Meanwhile, use double boiler or microwave to melt dark chocolate. Cover cookie sheet with cooking parchment or waxed paper. Use dipping fork to drop covered strawberries one at a time into melted dark chocolate. Coat well with chocolate and then remove using dipping fork. Tap fork a few times against bowl to remove excess chocolate. Place the strawberries back on cookie sheet, flat side down. Refrigerate until chocolate is set. Use double boiler or microwave to melt white chocolate. Place melted white chocolate in freezer bag and cut off tip; drizzle chocolate over bonbons. Or place melted white chocolate in a squeeze bottle for drizzling. Refrigerate until chocolate is set. To give this as a gift, place them in food gift boxes and decorate as you wish. Store bonbons in refrigerator and serve within 24 hours.

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.

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 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.