Chocolate Bonbons

Submitted by: Terry	Country: Canada
Category: Home/Cakes & Muffins
Quantity: 55 bonbons	Preparation time: 0:15 hr. Cooking time: 0:08 hr.

Ingredients

Chocolate Cake
6 oz	semisweet chocolate	170 g
5 tbsp	unsalted butter	75 mL
1/2 cup	sugar	125 mL
2	eggs, slightly beaten	2
1/2 cup	all purpose flour	125 mL
1/2 tsp	baking powder	3 mL
1 tsp	vanilla extract	5 mL
1 cup	chopped hazelnuts or almonds	250 mL
Velvet Frosting
1/2 cup	whipping cream	125 mL
3/4 cup	sugar	175 mL
3 oz	unsweetened chocolate	85 g
1	egg yolk, slightly beaten	1
2 tbsp	butter, softened	30 mL
1 tsp	vanilla extract	5 mL

Directions

Preheat oven to 375°F/190°C. Line 1-1/2-in miniature muffin cups with bonbon papers; set aside.

Melt chocolate and butter in the top of a double boiler over hot water. Remove from hot water, stir in sugar. Add eggs, mixing well. Stir in flour, baking powder, vanilla and nuts. Spoon a small amount of chocolate mixture into each prepared muffin cup, filling cups 1/2 to 3/4 full. Bake 8 minutes. Cool in muffin cups.

Velvet Frosting

In a small heavy saucepan, mix cream and sugar. Bring to a boil over moderate heat, stirring constantly. Simmer 5 minutes. Add chocolate; stir to melt. Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly. Add egg yolk mixture to saucepan. Add butter; stir until melted. Stir vanilla.

Spoon frosting over each bonbon. Garnish tops of bonbons with nuts, halved candied cherries or chocolate sprinkles.

Chef's Note

Chocolate miniature cup cakes with velvet frosting. May be refrigerated up to 1 week or frozen. Serve cold.