HINT-OF-BERRY BONBONS
You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special. -Brenda Hoffman, Stanton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170 calories, Fat 10g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 41mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY BONBONS RECIPE - (4.4/5)
Provided by daliakeyingredient27
Number Of Ingredients 6
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.
STRAWBERRY BONBONS
Make and share this Strawberry Bonbons recipe from Food.com.
Provided by Mom2Rose
Categories Candy
Time 2h30m
Yield 25 bonbons, 25 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 134.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 5, Sodium 13.7, Carbohydrate 10.4, Fiber 3.6, Sugar 4, Protein 3.3
STRAWBERRY BONBONS
Make and share this Strawberry Bonbons recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 30m
Yield 25 bonbons
Number Of Ingredients 6
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.
Nutrition Facts : Calories 134.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 5, Sodium 13.7, Carbohydrate 10.4, Fiber 3.6, Sugar 4, Protein 3.3
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- 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.
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