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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!
Yields 30 bonbons
3 tablespoons Haddar Coffee granules
5 tablespoons Gefen Cocoa Powder
1/4 cup boiling water
3/4 cup ground almonds
1 and 3/4 cups Gefen Confectioners’ Sugar
1/4 cup oil
ground nuts and/or melted chocolate, for coating
In a medium mixing bowl, combine the first three ingredients. Stir until a smooth paste forms.
Add ground almonds, confectioners’ sugar, and oil, and mix well, until all ingredients are combined and a thick batter forms.
Using greased hands, form 3/4-inch (two-centimeter) balls and place on a lined baking pan.
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.
Photography: Hudi Greenberger
Food Styling Janine Kalesis
Assisted by Simmy Horowitz
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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!
Hmmm. That’s what the recipe said. Maybe add some flour?
What can i use instead of confectioners sugar?
What can i use instead of confectioners sugaf?
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.
What a great idea! Thanks for sharing! Sounds delicious
yummm! made it this pesach and it was absolutely delicious! just one problem it was too wet so i added much more ground almonds, left out the oil and put it in the freezer for a few minutes before i started rolling but the taste was still amazing
We are so happy you enjoyed it and thank you for sharing your variation with us!
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.
We are so happy you enjoyed this! Thank you for sharing your modifications, we love learning how others make our recipes.