Bonbons
By PRBixler
Recipe from Every Day's a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
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
- 1/4 teaspoon pure vanilla extract
- 8 ounces semisweet chocolate, coarsely chopped
- 2 2/3 cups (7 ounces) flaked coconut
- 1/2 cup sweetened condensed milk
- 2/3 cup confectioners' sugar
- 1/4 cup sliced almonds, finely chopped
Details
Preparation
Step 1
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.
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