Chocolate Coffee Bonbons

Faigy Grossman Recipe By
  • Cooking and Prep: 10 m
  • Serves: 10
  • Contains:

These melt-in-your-mouth bonbons are a bit problematic — no chance of dieting when they’re around! The rich flavor and texture is what keeps us chocolate addicts, um… well, addicted!

Ingredients (8)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Bonbons

Yields 30 bonbons

  1. In a medium mixing bowl, combine the first three ingredients. Stir until a smooth paste forms.

  2. Add ground almonds, confectioners’ sugar, and oil, and mix well, until all ingredients are combined and a thick batter forms.

  3. Using greased hands, form 3/4-inch (two-centimeter) balls and place on a lined baking pan.

  4. For a quick coating, roll in ground nuts and freeze until ready to serve. For richer coating, dip or drizzle with melted chocolate; roll in ground nuts if desired, and freeze.

Credits

Photography: Hudi Greenberger
Food Styling Janine Kalesis
Assisted by Simmy Horowitz

EMAIL
  • Shiffy

    Chocolate Coffee Bonbons

    Totally addictive!!

    Really delicious, I took them up a notch, after making the mixture, I chilled it in the fridge overnight then placed the mixture into mini silicone molds, froze overnight then popped them out. Looked stunning and gourmet with no effort! They also kept their shape once defrosted.
    Posted by Shiffy B |September 26, 2019
    0
  • Estie

    Chocolate Coffee Bonbons

    Yum!

    I made these for pesach - they turned out so amazing! I used ground walnuts instead of almonds and toasted them for a bit, and I also added a bit of wine. This made the mixture more sticky, but nothing a bit of freezer time didn't fix. They're even better coated in chocolate. The nuts give a great crunch without taking over the chocolatey flavour.
    Posted by WAM |April 16, 2019
    0
  • Sarsh Friedman

    Chocolate Coffee Bonbons

    Spread out too much!

    Hi. I followed the recipe as written and it was too wet to form, so I froze it for 12 mins. It was still too soft to form and those that held somewhat began to spread very quickly. Help!
    Posted by sarahstore@aol.com |January 4, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hmmm. That's what the recipe said. Maybe add some flour?
    Posted by Chaiaadmin|January 10, 2019
    1
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars
  • Shiffy

    Chocolate Coffee Bonbons

    Totally addictive!!

    Really delicious, I took them up a notch, after making the mixture, I chilled it in the fridge overnight then placed the mixture into mini silicone molds, froze overnight then popped them out. Looked stunning and gourmet with no effort! They also kept their shape once defrosted.
    Posted by Shiffy B |September 26, 2019
    0
  • Estie

    Chocolate Coffee Bonbons

    Yum!

    I made these for pesach - they turned out so amazing! I used ground walnuts instead of almonds and toasted them for a bit, and I also added a bit of wine. This made the mixture more sticky, but nothing a bit of freezer time didn't fix. They're even better coated in chocolate. The nuts give a great crunch without taking over the chocolatey flavour.
    Posted by WAM |April 16, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Sarsh Friedman

    Chocolate Coffee Bonbons

    Spread out too much!

    Hi. I followed the recipe as written and it was too wet to form, so I froze it for 12 mins. It was still too soft to form and those that held somewhat began to spread very quickly. Help!
    Posted by sarahstore@aol.com |January 4, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hmmm. That's what the recipe said. Maybe add some flour?
    Posted by Chaiaadmin|January 10, 2019
    1

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