Bonbons Recipe - Cooking Index
Bonbons Recipe - Cooking Index
| 2 2/3 cups | 247g / 8.7oz | Flaked coconut - (7 oz) |
| 1/2 cup | 118ml | Sweetened condensed milk |
| 2/3 cup | 131g / 4.6oz | Confectioners' sugar |
| 1/4 cup | 23g / 0.8oz | Sliced almonds - finely chopped |
| 2 tablespoons | 30ml | Unsalted butter - at room temperature |
| 1/4 teaspoon | 1.3ml | Pure vanilla extract |
| 8 oz | 227g | Semisweet chocolate - coarsely chopped |
In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.
Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper.
In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly.
Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate.
Refrigerate until set. Place the bon bons on a serving platter and serve.
This recipe yields 24 bonbons.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD - NETWORK
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