Chocolate Cream Bonbons Recipes

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ICE CREAM SUNDAE BONBONS

Provided by Katie Lee Biegel

Categories     dessert

Time 3h40m

Yield 24 servings

Number Of Ingredients 10



Ice Cream Sundae Bonbons image

Steps:

  • Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
  • Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
  • Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
  • Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

12 chocolate sandwich cookies
Nonstick cooking spray, for the mini muffin pan
1 quart cookies and cream ice cream, softened
24 small maraschino cherries, stems removed
Chocolate shell ice cream sauce, homemade or store-bought, recipe follows
1 tablespoon rainbow sprinkles
1 tablespoon chopped salted peanuts
8 ounces semisweet chocolate, chopped
1/2 cup coconut oil
2 tablespoons corn syrup

CREAM CHEESE BONBONS

These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 6



Cream Cheese Bonbons image

Steps:

  • In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.

1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 ounce unsweetened chocolate, grated

BONBONS

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Provided by Diane

Categories     Desserts     Chocolate Dessert Recipes

Time 2h20m

Yield 75

Number Of Ingredients 8



Bonbons image

Steps:

  • In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
  • While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

HOLIDAY CAKE BON BONS

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4



Holiday Cake Bon Bons image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
  • Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

MAPLE CREAM BONBONS

"My family always smiles when I fix these chocolates," writes Ginny Truwe of Mankato, Minnesota. "They recall the winter when I put trays of the candy centers on top of my van in the garage to freeze before dipping. Later, I drove off and was horrified to see the little balls rolling on the highway!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 6



Maple Cream Bonbons image

Steps:

  • In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

1 cup butter, softened
3-1/2 cups confectioners' sugar
3 tablespoons maple flavoring
2 cups chopped walnuts
2 cups semisweet chocolate chips
1 cup butterscotch chips

LEMON CREAM BONBONS

I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 7



Lemon Cream Bonbons image

Steps:

  • In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours., Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour., Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set., Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.

Nutrition Facts : Calories 105 calories, Fat 7g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

2 packages (8 ounces each) cream cheese, softened
2 tablespoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon lemon extract
1 cup confectioners' sugar
1 pound dark chocolate candy coating, melted
4 ounces white candy coating, melted

MINT CHOCOLATE BONBONS

Provided by Katie Lee Biegel

Categories     dessert

Time 3h25m

Yield 24 bonbons

Number Of Ingredients 5



Mint Chocolate Bonbons image

Steps:

  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
  • Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
  • Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

Nonstick cooking spray, for the pan
1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes

BUTTERCREAM BONBONS

I got this recipe from the Land O'Lakes website many years ago, and they have been part of my annual Christmas baking for many, many years now. I really love these for many reasons. First, they're very tasty. Also, they are simple to make as candy goes. The key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). But it's also quite a versatile recipe. I've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. If you want, you can even add finely chopped nuts. The possiblities are endless. Cooking time is actually the minimum necessary chilling time.

Provided by Northwestgal

Categories     Candy

Time 4h

Yield 60 Bon Bons

Number Of Ingredients 6



Buttercream Bonbons image

Steps:

  • Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
  • Add vanilla; continue beating until well mixed.
  • Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
  • Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
  • Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
  • Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
  • Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
  • Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
  • Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

Nutrition Facts : Calories 80.9, Fat 4.2, SaturatedFat 2.4, Cholesterol 5.6, Sodium 15.8, Carbohydrate 11.6, Fiber 0.3, Sugar 10.9, Protein 0.4

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract (or almond or orange or rum or cherry extract)
4 cups powdered sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening

BON BONS

Chocolate covered coconut and walnut candy.

Provided by Paulette

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 3h

Yield 15

Number Of Ingredients 7



Bon Bons image

Steps:

  • Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
  • Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g

1 ½ cups butter
2 pounds confectioners' sugar
1 (14 ounce) package flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
3 cups semi-sweet chocolate chips
3 tablespoons shortening

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