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Bonbon
DELICIOUS CHOCOLATE BONBON
1 cup whipping cream
12 oz semisweet chocolate morsels
6 tablespoons unsalted butter
Candied lilacs, violets or your choice of tiny sprinkles (opt)
Unsweetened cocoa powder (opt)
Heat cream over low heat . Add chocolate and butter and stir until melted. Refrigerate until mixture takes some shape when lifted from a spoon. Pipe from pastry bag fitted with star tip directly into small fluted paper bonbon cups.
Top each as desired. If using a spoon, refrigerate mixture until it is thick enough to make a mound. Sometimes I’ll roll them in cocoa after they set up in the refrigerator if I’m making plain bonbons. Makes about 5 dozen. Store, covered, in refrigerator.
This is a great bonbon recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
