I know that Christmas season is here, because I set up the tree this morning. The tree looks like moi after a night of binge drinking: tall, green, and lit.
And speaking of easy-to-make holiday treats…I have some Chocolate Frangelico Bon-Bons to share with you! These are delicious, decadent, and not-too-sweet. Here’s the step-by-step recipe:
Take some bittersweet chocolate…
And roughly chop it.
Then set a heat-proof bowl over a pan of simmering water. In other, create a “double boiler.”
Tip the chocolate into the bowl…
And stir slowly with a spatula until the chocolate melts into a pool of silky-smooth wonderfulness — about 5 minutes.
Off heat, stir some heavy cream into the chocolate.
Let the chocolate mixture rest at room temperature until it firms up — 2-3 hours. Meanwhile, lick the spatula.
Now retrieve a small bottle of Frangelico from your purse…
And stir 2 teaspoons of the liqueur into the chocolate.
Can’t have Frangelico in your home because of its alcohol content? Don’t make these bon-bons.
With the help of a melon baller, scoop up little balls of decadence…
And plop them onto a parchment-lined baking sheet. When you are finished, you will have approximately 2 dozen 1-inch-diameter bon-bons.
TIP: To keep the chocolate from adhering to the melon baller, dip the gadget in warm water before each use.
No picture of this next step: Cover the baking sheet with plastic wrap, and freeze the works for several hours (or for up to 2 weeks).
On serving-day, dust the balls with unsweetened cocoa powder. (You can also roll the balls in finely-crushed hazelnuts, like I never do.)
Then arrange the bon-bons on a platter, and devour them in bed. Or, if you are feeling generous, serve ’em to guests at your Christmas or New Year’s party.
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Here’s the printable: