Chocolate Bonbons

By Wilda

if you love chocolate these are for you

Ingredients

• Velvet frosting:
• 6 oz. semisweet chocolate
• 5 Tablespoon butter, unsalted
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup chopped almonds, (4 oz.)
• 1/2 cup whipping cream
• 3/4 cup sugar
• 3 oz. unsweetened chocolate
• 1 egg yolk, slightly beaten
• 2 tablespoons butter, softened
• 1 tespoon vanilla extract

Preparation

Step 1

Preheat oven to 375@. Line minature muffin cups with bonbon papers; ser aside. Melt chocolate and butter in the top of a double boiler over hot water. Remove from hot water, stir in sugar. Add eggs, mixinf well. Stir in flour, baking powder, vanilla and nuts. Spoon a small amount of chocolate mixture into each muffin cup, filling cups 1/2-3/4 full. Bake 8 minutes. Bonbons will be soft and look underbaked, but will become firm as they cool. Cool in muffin cups.
Prepare velvet frosting. Spoon frosting over each bonbon. You have to work pretty fast to get frosting on before it sets up. You want a smooth top. Garnish tops with nuts, candied cherries, crystallized violets or chocolate sprinkles. I make violets with royal frosting in advance and use as needed. The purple really pops on the dark chocolate, May be refrigerated up to 1 week or frozen. Serve cold.
Makes 55-60 bonbons.

Frosting:
In a small saucepan, mix cream and sugar. Bring to a boil over moderate heat, stirring constantly. Simmer 5 minutes, Add chocolate; stir to n
melt. Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly. Add egg yolk mixture to saucepan. Add butter; stir until melted. Stir in vanilla
Makes enough for 2 recipes