Made these little delightful candies for valentine days and gave some to my boyfriend as a gift. I also gave him a few heart shaped black and white cookies.I really think I spoil him to much with all this baking; however it isn't like no one else gets to try out all these tasty treats. Without those people I would have a pile of baking going to waste. I wouldn't possibly be able to eat it all by myself unless I want to gain a lot of poundage.
Anyways, this is the candy recipe that I found in my Hershey's Chocolate Lover's Cookbook. I thought they looked really fancy and had a variety of ideas for decorating.
These bonbons have a different texture then you would think a regular chocolate would be, its actually really soft and creamy because cream cheese is involved. These tasty little candy's taste like your eating a little piece of rich chocolate cheesecake, which you are pretty much.This recipe is easy to follow and doesn't take any bizarre ingredients.It is quite time consuming due to the fact of the chilling and the pastel coating,but if you have the time there really fun to make especially giving your own added touches to decorating them. I had a lot of fun molding and decorating these candies. Enjoy.Recipe is posted below.
Pastel-Coated Cocoa Bonbons
2 pkg(8 oz or 9oz) cream cheese
2 cups icing sugar
1/2 cup cocoa powder
2 tbsp butter,melted
1 tsp vanilla
6 tbsp butter
3 cups icing sugar
1/4 cup milk
1 tsp vanilla
Red,green or yellow food coloring
1. In a small bowl,beat cream cheese.Add powdered sugar,cocoa, butter and vanilla,blend well.Cover,refrigerate several hours or until firm enough to handle.
2.Place wax paper on tray, shape mixture into 1 inch balls, place on prepared tray.Refrigerate,uncovered,3-4 hours.
3.Before coating, place in freezer for about 10 minutes.Using fork dip cold centers into very warm Pastel coating.(Stir coating before dipping each bonbon, may even have to melt each of the icings in the microwave for 5- 10 seconds to keep them from going hard.Gently tap fork on side of bowl to remove excess coating.Quickly remove and place on wax paper and cover tray.
4. For decorating tops, drizzle sm. amount of coating over top of bonbons,Refrigerate until firm.Store in airtight container in fridge. ( You can use sprinkles or any favorite decorating item for the candies)
In med microwave safe bowl, combine butter, icing sugar, milk and vanilla.Microwave for 1-2 minutes or until smooth when stirred. Separate icing into bowls, add food coloring (pink, green or yellow or any color you like.)Pastel-Coated Cocoa Bonbons ( 24 bonbons)