Bonbons

Recipe from Every Day's a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Bonbons

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Recipe from Every Day's a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

  • 2

    tablespoons unsalted butter, at room temperature

  • ¼

    teaspoon pure vanilla extract

  • 8

    ounces semisweet chocolate, coarsely chopped

  • 2⅔

    cups (7 ounces) flaked coconut

  • ½

    cup sweetened condensed milk

  • cup confectioners' sugar

  • ¼

    cup sliced almonds, finely chopped

Directions

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 bonbons on a serving platter and serve. Yield: 24 bonbons.


Nutrition

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