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.