Chocolate Raspberry Bonbons Recipes

Steps:

• 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)