Buttercream Bonbons

Submitted by NorthwestGal

"I got this recipe from the Land O'Lakes website many years ago, and they have been part of my annual Christmas baking for many, many years now. I really love these for many reasons. First, they're very tasty. Also, they are simple to make as candy goes. The key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). But it's also quite a versatile recipe. I've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. If you want, you can even add finely chopped nuts. The possiblities are endless. Cooking time is actually the minimum necessary chilling time."

 

• Ready In: 4hrs
• Ingredients: 6
• Yields: 60 Bon Bons

ingredients

• 1⁄2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 1⁄2 teaspoons vanilla extract (or almond or orange or rum or cherry extract)
• 4 cups powdered sugar
• 12 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

directions

1. Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
2. Add vanilla; continue beating until well mixed.
3. Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
4. Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
5. Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
6. Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
7. Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
8. Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
9. Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

Reviews

[Southern Chica]

It turned out well, but there was a problem in making it. I doubled the recipe, but it was way too sweet. So I had to add much more cream cheese than the recipe called for.

 

[Ceezie]

These are like chocolate dipped balls of frosting - pretty tasty. Dh actually made them for his Christmas party exchange so that speaks to the ease of the recipe. On a lark I frosted one with melted dove milk chocolate and thought is was great. Next time I will add a bit more cream cheese for a bit more of a cheesecake flavor but tasty as written. Thanks Oh and the shortening in the chocolate made me go "hmmm" but it is needed to make the chocolate smooth enough for dipping.

 

[Miss Eve]

Even tho i haven't tried this recipe yet, I'm giving it five stars because it sounds so simple and easy to make. I like that so many different flavors can be used. Thanks for sharing.