One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Chocolate Raspberry Bonbons Recipe
There is nothing like a delicious chocolate and many times the over processed confections that are sold in many stores often don’t hit the spot for real chocolate lovers. How do we resolve that? Well we find this delicious Chocolate Raspberry Bonbons recipe from Elana’s Pantry (substituting for Christine this month) of course! It’s just an added bonus that these are gluten free and vegan friendly as well so even more of you chocoholics can enjoy them!
Chocolate Raspberry Bonbons
¾ cup dark chocolate chips 73% cacao
¼ cup raspberry jam
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
- Using a small paint brush, coat the bottom and sides of a candy mold
- Place mold in freezer for 10 minutes to allow chocolate to harden
- Remove mold from freezer
- Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
- Paint chocolate over raspberry jam to cover and make final layer
- Place in freezer for 10 minutes to harden
- Remove from freezer, turn mold upside down and pop candies out of mold
- Serve
Makes 11 bonbons (depending on your mold)
