CHOCOLATE BON BON POPS
A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning "good". Adapted from BH&G magazine.
Provided by Sharon123
Categories Dessert
Time 20m
Yield 20 pops
Number Of Ingredients 8
Steps:
- In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
- In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
- Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
- Makes 20 pops.
- To Store: Place in covered container; refrigerate up to 1 week.
CHOCOLATE POPS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 6h10m
Yield 8 (1/4 cup) pots or custard cups
Number Of Ingredients 7
Steps:
- Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
- Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
- This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities.
NO-BAKE CHOCOLATE BOURBON BALLS
Chocolate chips, chocolate cookies and a bit of booze make these balls great for the grown-ups.
Provided by Food Network Kitchen
Time 1h30m
Yield about 4 1/2 dozen balls
Number Of Ingredients 8
Steps:
- Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat.
- Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended.
- Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature.
- Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.
MINT CHOCOLATE BONBONS
Steps:
- Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
- Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
- Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
- Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
- Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.
NO-BAKE CAKE POPS
When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. "The texture was already cake-like, so I just built off of that idea," she says. Melody loves baking, but she didn't have to turn on the oven for these cake pops - they're no-bake!
Provided by Food Network
Categories dessert
Time 1h35m
Yield about 32 cake pops
Number Of Ingredients 10
Steps:
- In a food processor or blender, pulse 12 rolls until a fine consistency.
- Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
- Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
- Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.
CHOCOLATE BONBON POPS (NO BAKE!)
I'm adding these to my gift baskets this year. I found the recipe in Better Homes and Gardens. They sound tasty and very easy, and they are quite cute for the kids, (and adults alike!) I like the fact they can be made a week ahead. The cooks at the magazine used Oreo brand sandwich cookies. I can get lollipop sticks at my little cake shop in town. I'll post pictures! (Cooking time is freezing and refrigeration time.)
Provided by Chef PotPie
Categories Dessert
Time 2h
Yield 20 pops, 20 serving(s)
Number Of Ingredients 8
Steps:
- In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
- In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
- To Store: Place in covered container; refrigerate up to 1 week.
Nutrition Facts : Calories 834.2, Fat 52.2, SaturatedFat 23.7, Cholesterol 23.2, Sodium 234.3, Carbohydrate 83.8, Fiber 5.2, Sugar 65.1, Protein 10.3
NO-BAKE-MARS-BARS-COCO-POPS MUFFINS
Rich, small, delectable and adorable. They taste like a Mars-bar flavoured chocolate crackle. I made these for my son's 5th birthday party and the kids (and adults) loved them. The recipe is from the Women's Weekly Cupcake book which I adapted for mini muffins. Edited to add: I recently made these as normal cupcake-sized muffins and it was much faster and more convenient to make them in this way.
Provided by joanna_giselle
Categories Quick Breads
Time 1h15m
Yield 60 mini-muffins
Number Of Ingredients 4
Steps:
- Line 2 mini muffin pans with paper cups.
- Take one Mars Bar and slice it into thin wafers and then cut those in half so you have tiny squares of Mars Bars. (Refrigerating the bar may help it from becoming too mushy when you slice it).
- In a large saucepan over a low heat melt the butter and remaining 4 of the Mars Bars until it is a runny caramel.
- Do NOT overcook as the butter and Mars Bars will become a toffee if you leave it to heat too long. The minute it has no lumps and is runny take it off the heat.
- Immediately add the Coco Pops and stir until combined.
- Put one teaspoon full of mixture into each paper cup and press down firmly so that it takes the shape of the cupcake. Put the filled muffin pan in the fridge while you do the other one.
- By the time you finish the second pan the first will have set so tip out the muffins onto a large tray and put more paper cups into the pan.
- Continue in this way until all of the mixture has been done.
- Melt the chocolate and place about a teaspoon full over the top of each muffin and smooth it gently.
- Finally add a square of sliced Mars Bar to decorate.
- Edited to add: I made this recently with jumbo sized cereal balls which I had chopped roughly with a knife as I couldn't find Coco-Pops and it was very nice. (Some even preferred the Nesquick chocolate cereal ball version.) I also made these as normal muffins and they were just as wonderful in a larger version.
Nutrition Facts : Calories 62.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 2.6, Sodium 26.6, Carbohydrate 6.6, Fiber 0.9, Sugar 3.6, Protein 1.1
CHOCOLATE ALMOND BONBONS
Make and share this Chocolate Almond Bonbons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
- In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
- Blend in chocolate mixture and vanilla.
- Stir in flour and salt; mix well.
- Using rounded teaspoonfuls of dough, shape into ball.
- Place 2 inches apart on ungreased cookie sheets.
- Make an indentation in center of each cookie.
- Fill each with scant 1/4 tsp.
- almond paste; press dough around filling to cover.
- Bake at 350* for 9 to 11 minutes or until set.
- Remove from cookie sheets; roll in sugar.
- Cool completely.
- Yield: 4 dozen cookies.
NO-BAKE CHOCOLATE COOKIE POPS
From justataste.com, put here for safe-keeping to try. Note from site: can be served without sticks as truffles. http://www.justataste.com/no-bake-chocolate-cookie-pops-recipe/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email
Provided by CoCaShe
Categories Dessert
Time 20m
Yield 12-14 pops
Number Of Ingredients 6
Steps:
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Nutrition Facts : Calories 154.7, Fat 10.6, SaturatedFat 5.9, Cholesterol 15.2, Sodium 47, Carbohydrate 12.9, Fiber 0.7, Sugar 11.1, Protein 2.2
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NO-BAKE CHOCOLATE COOKIE POPS - JUST A TASTE
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5/5 (5)Total Time 20 minsCategory DessertCalories 205 per serving
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
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