Chocolate Raspberry Bonbons
Valentine’s Day is approaching, which means lots of bad candy and useless merchandise will be sold in the next week or so. Over here, we’re having fun making our own (healthier) candy –especially these Chocolate Raspberry Bonbons.
My boys made an entire batch of these sweet confections last night and had a great time. They love taking over my candy projects, the little rascals! I like making these too. Using a small paint brush to spread the melted chocolate into the molds somehow reminds me of painting in kindergarten –where there were no mistakes.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 11
gfd
rom
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup chocolate chunks
- 1/4 cup raspberry jam
- Carbohydrate 12.5776 g
- Cholesterol 3.51272727272727 mg
- Fat 4.53345454545455 g
- Fiber 0.575272743051702 g
- Protein 1.1872 g
- Saturated Fat 2.82733818181818 g
- Serving Size 1 1 Serving (20g)
- Sodium 13.6945454545455 mg
- Sugar 12.0023272569483 g
- Trans Fat 0.396530909090909 g
- Calories 96 calories
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate Using a small paint brush, coat the bottom and sides of a candy mold Place mold in freezer for 10 minutes to allow chocolate to harden Remove mold from freezer Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup Paint chocolate over raspberry jam to cover and make final layer Place in freezer for 10 minutes to harden Remove from freezer, turn mold upside down and pop candies out of mold Serve
