Too Easy Truffles Bon Bons Recipes
EASY TRUFFLES
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they're easy to make anytime. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
20 EASY TRUFFLES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a truffle recipe in 30 minutes or less!
Nutrition Facts :
TOO EASY TRUFFLES (BON BONS)
Easy and delicious truffles. I got this recipe somewhere online (do not remember where but it could possibly be a Baker's brand recipe). I adjusted this recipe to my tastes and wanted to share the results. These can be altered in a variety of ways to make different flavors to suit you and your family. Some ideas for the semi sweet chocolate chips you could apply are: use milk chocolate chips, Andes mint pieces, peanut butter swirl, etc. for variety. For the extracts you could use: orange (that's my favorite), mint, raspberry, etc. I roll mine in pecans and have also rolled them in coconut that I rubbed into orange extract (for the choc/orange flavor). The options are many. Just play around with it. A food processor can be used to make this recipe as well.
Provided by B-J-Burrell
Categories Candy
Time 1h5m
Yield 24 truffles, 24 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute.
- Remove from microwave. Stir until completely melted.
- Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
- Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator.
- Firms up nicely if you make them a day ahead.
Nutrition Facts : Calories 133.4, Fat 7.6, SaturatedFat 4.8, Cholesterol 10.4, Sodium 30.1, Carbohydrate 17.7, Fiber 1.4, Sugar 14.8, Protein 1.8
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BOOZY BON BONS
I've had this recipe for years and don't really know where I got it. I've only ever made these during the Christmas season. I store them in an old clear glass, clasp-lid mason jar with gold glittered decorations and a pretty ribbon. Cooking time is standing time. Rum or Brandy can be substituted for the whiskey. For those of you in the UK, you can substitute digestive bisquits for the wafers and also sub golden syrup for the corn syrup.
Provided by CulinaryQueen
Categories Candy
Time 1h10m
Yield 60 bon bons
Number Of Ingredients 7
Steps:
- Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
- Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
- Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
- Let mixture stand for 20 minutes.
- Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
- Store in airtight container 2-3 weeks to ripen before eating.
COCONUT BON BONS
These little balls of joy are perfect for any occasion.
Provided by Tamme
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h5m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
- Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g
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- In a small saucepan over low heat, warm the cream just until it begins to boil. Remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the vanilla and butter and vigorously whisk until smooth and shiny. Finally, whisk in the wine until completely combined.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
- Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
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