cook over low heat until chocolate melts and mixture is smooth
small saucepan combine the chocolate chips and shortening. Cook and
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Heat oven to 375 degrees.
Mix brownie mix, walnuts, egg and water thoroughly.
Wrap dough by rounded tablespoonful around each chocolate kiss.
Seal edges.
Put bon bon on ungreased baking sheet.
Bake til set- 8- 10 minutes.
y tablespoonful around date, nut, chocolate chips or cherry to form
ands. Place one Brachs milk chocolate star in the center of
eppermint Frosting. Garnish with shaved chocolate.
Peppermint Frosting:
In
Melt marshmallows in 1/2 cup milk. Cool.
Add Cool whip and grated chocolate or chocolate chips.
Pour into graham cracker crust.
Chill in refrigerator.
Mix together all ingredients except chocolate chips.
Make walnut size balls and place on waxed paper.
Melt chocolate chips in double boiler.
Dip balls in chocolate and put on waxed paper. Store in refrigerator.
auce pan, cook and stir chocolate chips and butter over low
Set almond bark aside; mix remaining ingredients together in a bowl.
Refrigerate for 1 hour.
Melt almond bark.
Form crumb mixture into balls and dip in melted almond bark, place on wax paper.
Allow the almond bark to cool and set up.
Preparation time:
25 minutes.
Makes 44 to 48 Bon Bons.
Pour 3/4 oz of Creme de Noyaux in a cordial or shot glass.
Layer White chocolate liqueur on top by placing a spoon very close to the Creme de Noyaux in the glass. Gently pour the White chocolate liqueur on the back of the spoon into the glass to create a layer.
Mix first 5 ingredients and make into balls.
Put in refrigerator until hard.
Melt chocolate chips and paraffin in double boiler.
Dip balls into chocolate chips mixture.
Put on waxed paper.
Preheat oven to 350.
Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
Stir in flour, salt, egg, vanilla and a few drops of food color.
Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
Refrigerate the cookies and cookie sheet for at least 10 minutes.
Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.
Spread a graham cracker crust in the bottom of a 9x13 pan.
Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.
Blend all the ingredients together and shape into 30 one-inch balls.
If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
Store in an airtight container for at least one week before sampling.
I have also successfully stored them in the refrigerator and in the freezer.
Mix all the ingredients together except chocolate in a large bowl. Make into small balls (about the size of a walnut).
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
In a small dish, melt chocolate in the microwave.
Dip spoon into melted chocolate, filling bowl of spoon.
Place spoon on a cookie sheet lined with plastic wrap.
Repeat with remaining spoons.
Chill until set.
Re-dip spoons to coat underside.
Stand spoons up in a glass to keep bottom coating from smearing.
Chill until set.
Wrap the bowl of the spoon with plastic wrap and tie with a ribbon.
Used to stir hot coffee or cocoa.
Makes a great gift with Hot Chocolate recipe (above).
nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg