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Strawberry bonbon


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 package cream cheese (8 oz softened)
1 cup milk chocolate chips melted and cooled
3/4 cup crushed vanilla wafers (about 40)
1/4 cup strawberry preserves
1 bag milk chocolate candy coating (Wilton or Merckens 1 lb bag)
2 squares white baking chocolate (1 ounce each)


In a large mixing bowl, beat the cream cheese until fluffy.


Beat in melted chocolate chips.


With large spoon, stir in wafer crumbs and preserves.


Cover and refrigerate for 2 hours or until easy to handle.


Take half of mixture from refrigerator and shape into 1 inch balls.


It's best to work in sections so that the mixture does not get to warm and soft.


Place balls on parchment or waxed paper lined pan and refrigerate.


Repeat with remaining mixture.


Melt the candy coating but be sure to not get it too hot as it will melt the candy balls.


If you feel it is too hot - allow it to cool before proceeding.


Dip the balls in the melted chocolate and place on lined baking sheet.


Refrigerate until set.


Melt the white chocolate and stir until smooth. Using either a resealable bag or a disposable piping bag, cut a small hole in the corner.


Drizzle the white chocolate over the candies.


Store in an airtight container in the refrigerator.


** You can use any color chocolate you want for the dipping or the drizzle.


Personally, I feel the milk chocolate wafers give it the best taste.


** I do not recommend shipping these to friends. I learned the hard way that if they do get too warm the flavor becomes bitter.


Pairs Well With


Notes

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