byronreese
How to make a filled chocolate ball
Explains the three types of chocolate filled balls: the bon bon, the cream and the chocolate. Gives a recipe for each type.
By Heather Higinbotham
Chocolate is a guilty pleasure for many and with the addition of a creamy center it becomes down right sinful. There are three distinct kinds of filled chocolate balls : the bon bon, the cream and the chocolate. Each of the three kinds are made differently, but basically produce the same result. The filling can be any flavor and made with different ingredients based upon the cook’s desires. The basic filled chocolate ball is a dark chocolate shell surrounding a vanilla cream center. As the candy sits the center becomes liquefied. You may be familiar with commercial ideas such as the cream filled eggs sold around Easter time. Chocolate covered cherries are another variation. No matter which one of the recipes is used, the result is a sweet cream confection sure to delight the choco-holic in your life.
NOTE: Butter produces the best results when making candy. Results will vary with use if margarine products.
Bon Bon Recipes- This recipe produces the sweetest tasting candy due to the use of the sweetened condensed milk.
Yields: 2 – 3 dozen
2 pounds powered sugar
1/4 pound (1 stick) butter
1/4 teaspoon vanilla extract
Pinch of salt
1 can sweetened condensed milk
1 package chocolate chips
2/3 bar paraffin wax
Combine powdered sugar, butter, vanilla, salt. Add sweetened condensed milk to make a dough consistency. (It may not take the whole can.) Form into balls.
Melt the chocolate chips and wax over medium heat in a heavy saucepan until melted and smooth.
Dip balls into chocolate to coat. Chill for 2 hours before serving.
Creams Recipe- This is an old-fashioned recipe that uses a chocolate shell that is unsweetened for a dark, rich flavor.
Yields: 1 1/2 pounds
1/4 pound butter (1 stick)
1 pound powdered sugar
1 teaspoon vanilla extract
Pinch of salt
4 squares unsweetened baking chocolate
1 tablespoon shaved paraffin wax
Beat butter and powdered sugar with mixer until foamy. Add in vanilla and salt. Chill for 12 hours or overnight. Shape into balls.
Melt the chocolate and wax over medium heat in heavy saucepan until melted and smooth. Dip balls into chocolate to coat. Set on waxed paper to harden.
Chocolates Recipe- This is the most light and airy of the three recipes and will taste the closest to store bought candies.
Yields: 24 candies
2 1/2 cup sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1 cup cream
1 18 ounce jar marshmallow cream, chilled
1 8 ounce package semi-sweet chocolate chips
1/4 bar of paraffin wax
In heavy saucepan over medium heat, bring sugars, and syrup to a boil until it reached soft ball stage. Remove from heat and add vanilla. Cool until room temperature. Beat with a mixer until it thickens. Add in 2 tablespoons of the cream at a time, beating well in between each addition. Add in marshmallow cream and stir until mixed. Drop onto waxed paper and let chill overnight.
Melt the chocolate and wax in a heavy saucepan over medium heat until smooth. Dip creams in chocolate. Refrigerate before serving.
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