How To make Chocolate Bonbon Cookies
4 cups Holiday Cookie Mix
(see recipe)
1 cup chopped nuts
1/4 cup margarine or butter (1/2 stick) :
softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs
2 ounces unsweetened chocolate melted and cooled
Powdered sugar Easy Frosting :
(recipe follows) EASY FROSTING 1 cup powdered sugar
1 tablespoon milk (about)
1/2 teaspoon almond extract
Heat oven to 375?. Mix Holiday Cookie Mix, nuts, margarine, vanilla, almond extr act, eggs and chocolate. Shape dough into 1-inch balls. Place about 1 inch apar t on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly before removing from cookie s heet.
Roll about 30 cookies in powdered sugar while warm; cool on wire rack. Roll in powdered sugar again. Frost remaining cookies with Easy Frosting. Decorate fros ted cookies with coconut.
EASY FROSTING:
Mix all ingredients until smooth and of spreading consistency. Please note, if you should change this recipe it will no longer be an approved Betty Crocker
How To make Chocolate Bonbon Cookies's Videos
Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling
220g dark / milk chocolate
120g heavy cream
1 tbsp instant coffee
30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate
15g vegetable oil
100g white chocolate
10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
My baking and camera equipments:
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Miniverse Make It Mini Valentine's Day Series 1 Heart Cookies, Chocolate Bon Bons & Red Velvet Cake
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Christmas Cookies - Cherry Bonbon Cookies
#christmas #cookies #christmascookies #cherry #bonbon #bonboncookies
Chocolate Hazelnut Bonbons Recipe | MicrowaveTempering | ジャンドゥーヤのボンボンショコラと電子レンジテンパリング
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▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine ＊optional
※Never let the chocolate harden in the refrigerator after it has been temperature-controlled. The sugar and fat will come out on the surface of the chocolate and it will turn white. Once the chocolate has hardened, leave it for a day. You can put it in the refrigerator the next day.
The ideal temperature for hardening chocolate is 15-20℃. Once the chocolate has hardened, it can be placed in the refrigerator from the next day.
It must be followed if you want to make good chocolate.
Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36
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Best Chocolate Brownie Cookies Recipe
▼Ingredients
- Servings: 9 cookies
30g Butter
120g Dark chocolate (50-60%)
1 Egg
50g Brown sugar
1/8 tsp (0.5g) Salt
1 tsp (1.2g) Instant coffee
40g All-purpose flour
1/2 tsp (2g) Baking powder
15g Nuts
30g Chocolate chips
1/2 tsp (2.5g) Vanilla extract
Conventional Oven
180℃ 10-11min
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide.
Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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Cookie Pops (a.k.a Chocolate Bonbon Pops)
This recipe was found in a Better Homes and Gardens recipe magazine.
18 Chocolate sandwich cookies (like Oreos)
1/4 cup pecans toasted (I didn't use these in the recipe because they were to sent to a school with kids with nut allergies)
3 tbsp orange liqueur or orange juice (I used maraschino cherry juice)
2 tbsp unsweetened cocoa powder
2 tbsp corn syrup
sucker (lollipop) sticks
Coating:
1 cup milk chocolate chips (or semi-sweet or white chocolate)
1 tsp shortening ( I used 1 tsp paraffin)
Put cookies in a food processor until they are fine crumbs, add nuts (optional), orange liqueur, cocoa powder and corn syrup. Mix everything together until well combined.
Line a baking sheet with parchment paper, shape cookie mixture into 1 inch balls. Place balls on prepared baking sheet
Dip on end of the lollipop stick in chocolate and then insert it into each ball and FREEZE for 30 minutes.
Melt shortening and chocolate in the microwave until melted (use 50% power so it won't scorch) or melt it in a saucepan on the stove over medium/low heat.
Dunk cookie pops in chocolate allow excess to drip off and then dip into some coloured sprinkles/nuts/candies etc. if desired. Place cookie pop stick into a block of Styrofoam or into a cardboard box. Store in the refrigerator.
This recipe makes approx. 12-15 1.5 cookie pops