It’s best to serve these within an hour of taking them out of the freezer, or they get a bit soft.
- 1 (7 ounce) box Odense Marzipan,* grated
- 2 sticks (1 cup) butter at room temperature
- 1 pound confectioners sugar, sifted
- 1/2 cup sweetened condensed milk
- 2 cups flaked, sweetened coconut
- 1 teaspoon amaretto liqueur
- 12 ounces white chocolate chips (you can also use dark chocolate)
- 2 tablespoons vegetable shortening, such as Crisco
- Assorted food colors paste or gel
Tools & Equipment
- Electric Mixer
- Latex gloves (marzipan is sticky!)
* Odense Almond Paste may be substituted
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- Using an electric mixer with paddle attachment, mix together the grated Marzipan,
butter, sugar, condensed milk, flaked coconut and amaretto. Mix until smooth.
- Cover the mixture and refrigerate for at least two hours.
- Wearing latex gloves, roll into one inch balls and place in a single layer on
a plate or cookie sheet. Cover with plastic wrap and freeze at least one hour, or
- Use a double boiler, or create one by filling a pot with 1 inch of water and
placing a metal bowl on top. The water must not come in contact with the bowl. Put
over medium heat.
- Add the white chocolate and shortening. Stir constantly, with a dry rubber spatula
or dry wooden spoon, until melted. Add food coloring of your choice one drop at
a time. Remember, you can’t take it out once you put it in!
- Turn off heat.
- With a toothpick, spear a bonbon and dip into the melted white chocolate. Twirl
your wrist as the excess chocolate drips off to get a pretty design.
- Using a fork, gently pull the toothpick out of the bonbon. Slide the bonbon onto
a cookie sheet or plate.
- When the white chocolate sets, put the bonbons in a plastic container.
Freeze until serving.
Yield: 70 (1-inch) round bonbons | Prep time 30 min
Chill time: 4 hr | Total Time 4 hr 30 min
Tip: Never allow water to come in contact with melted chocolate. Even a drop
can cause it to "seize."
Recipe and photo credit (used with permission):
Andre Prost, Inc.
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