Best Chocolate Pistachio Bon Bons Recipes

PISTACHIO BONBONS

Steps:

• Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
• Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

CHOCOLATE PISTACHIO BON BON'S

Steps:

• 1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside. 2.Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes. 3.Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt. 4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart. 5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely. 6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour. 7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm. 8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

CHOCOLATE CREAM BONBONS

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.)

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

DATE BON-BONS WITH PISTACHIO PASTE

Steps:

• Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
• Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

CHOCOLATE COVERED BON BONS

Steps:

• Melt Margarine and combine with all bon bon ingredients.
• Make into balls.
• Chill or freeze at least 2 hours.
• Melt paraffin in top of double boiler.
• Add chocolate chips. Melt together.
• Drop in balls and cover with chocolate.
• Chill until chocolate is hard and serve.