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
Latex gloves (marzipan is sticky!)
* Odense Almond Paste may be substituted
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.