Bourbon-Chestnut Bonbons

Name: Bourbon-Chestnut Bonbons
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 80
Cuisine: Global
Ingredients: 340 grams semisweet baking chocolate, chopped; 340 grams fine-quality bittersweet chocolate, chopped; 59 milliliters bourbon; 473 milliliters sweetened chestnut spread (from 17.5-oz can); 118 milliliters sifted unsweetened baking cocoa; 118 milliliters whipping cream

Bourbon-Chestnut Bonbons might be just the hor d'oeuvre you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 61 calories. This recipe serves 80. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes. A mixture of baking cocoa, fine-quality bittersweet chocolate, chestnut spread, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In medium bowl, place bittersweet chocolate. In 1-quart saucepan, heat whipping cream to simmering.

Ingredients you will need

Bittersweet Chocolate

Whipping Cream

Equipment you will use

Sauce Pan

Bowl

Remove from heat and pour over chocolate; let stand 2 minutes. Stir until chocolate is melted. Stir in chestnut spread and bourbon until well blended. Cover; chill 4 hours or until firm.

Ingredients you will need

Chocolate

Chestnuts

Bourbon

Spread

Line cookie sheets with cooking parchment or waxed paper. Shape teaspoonfuls of chocolate mixture into balls.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

Place on cookie sheets; freeze 1 hour or until firm.

Ingredients you will need

Equipment you will use

Baking Sheet

In glass pie plate, place cocoa. In medium microwavable bowl, microwave semisweet chocolate uncovered on High 1 to 2 minutes, stirring once, until chocolate can be stirred smooth. Using hands, drop frozen bonbons in melted chocolate and roll with hands to coat completely. Gently drop coated balls in cocoa, shaking pie plate to coat. Return balls to cookie sheets. Refrigerate 1 hour or until coating is firm. Store in refrigerator or freezer.

Ingredients you will need

Semisweet Chocolate

Chocolate

Cocoa Powder