BOURBON-CHESTNUT BONBONS

Bourbon-Chestnut Bonbons image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h30m

Yield 80

Number Of Ingredients 6

12 oz fine-quality bittersweet chocolate, chopped
1/2 cup whipping cream
2 cups sweetened chestnut spread (from 17.5-oz can)
1/4 cup bourbon
1/2 cup sifted unsweetened baking cocoa
12 oz semisweet baking chocolate, chopped

Steps:

In medium bowl, place bittersweet chocolate. In 1-quart saucepan, heat whipping cream to simmering. Remove from heat and pour over chocolate; let stand 2 minutes. Stir until chocolate is melted. Stir in chestnut spread and bourbon until well blended. Cover; chill 4 hours or until firm.
Line cookie sheets with cooking parchment or waxed paper. Shape teaspoonfuls of chocolate mixture into balls. Place on cookie sheets; freeze 1 hour or until firm.
In glass pie plate, place cocoa. In medium microwavable bowl, microwave semisweet chocolate uncovered on High 1 to 2 minutes, stirring once, until chocolate can be stirred smooth. Using hands, drop frozen bonbons in melted chocolate and roll with hands to coat completely. Gently drop coated balls in cocoa, shaking pie plate to coat. Return balls to cookie sheets. Refrigerate 1 hour or until coating is firm. Store in refrigerator or freezer.

Nutrition Facts : ServingSize 1 Serving