Chocolate Raspberry Bonbons

READY IN: 18mins
SERVES: 4-6
YIELD: 11 bonbon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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