Lemon Cream Bonbons Recipe

By traciesparks

I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.

The center was scrumptious, but dipping them from the frozen state just made a clumpy mess of the chocolate on the bonbons. I am going to try some different techniques for the dipping I will definitely make these again.

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 3 tablespoons lemon juice
• 2 tablespoons grated lemon peel
• 1 teaspoon lemon extract
• 1 cup confectioners' sugar
• 1 pound dark chocolate candy coating, melted
• 4 ounces white candy coating, melted

Preparation

Step 1

In a large bowl, beat the cream cheese, lemon juice, peel and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.

Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.

Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.

Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving. Yield: about 4 dozen.



Nutrition Facts: 1 bonbon equals 105 calories, 7 g fat (5 g saturated fat), 10 mg cholesterol, 28 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Lemon Cream Bonbons published in Country Woman Christmas Annual 2005, p49