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

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.