Chocolate Bonbons
Yield 36
Ingredients
6 oz semisweet chocolate
5 tablespoons unsalted butter
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup (4 oz) chopped hazelnuts or almonds
Ingredients for Frosting
1/2 cup heavy cream
3/4 cup sugar
1 egg yolk, slightly beaten
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Directions
- Preheat oven to 375°. Line 36 miniature muffin cups with paper liners. Set aside.
- Melt chocolate and butter in top of double boiler over hot water, or in microwave.
- Remove from heat and stir in sugar. Add eggs, mixing well. Stir in flour, baking powder, vanilla and nuts.
- Spoon a small amount of chocolate mixture into lined mini-muffin cups, filling 1/2 to 3/4 full. Bake 8 minutes. Bonbons will be soft and look under-baked but will become firm as they cool. Cool in muffin pans.
- To prepare frosting: In a small heavy saucepan, mix cream and sugar. Bring to a boil over moderate heat, Stirring constantly. Simmer 5 minutes. Add chocolate and stir to melt. Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly. Add egg yolk mixture to saucepan. Add butter; stir until melted. Stir in vanilla.
- Spoon frosting over each bonbon. Garnish tops of bonbons with nuts, chocolate sprinkles, crystallized violets or candied cherries. There will be leftover topping.
- May be refrigerated up to 1 week or freeze. Serve cold.
Nutrition
Per serving (1 bonbon)
Total calories 103
Fat 6 g
Protein 1.5 g
Cholesterol 24 mg
Carbohydrate 12 g
Sodium 6 mg
Fiber 1 g
Calcium 16 mg