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BonbonDELICIOUS CHOCOLATE BONBON1 cup whipping cream 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.
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Bonbon ©2007 Rita Heikenfeld and AboutEating.com
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