Now this one comes after a long long time without any new recipe posts 🙂 And for good reason, as today I am expecting guests and I wanted to try something new and sweet to serve as dessert. So check it out!
PS: no nutrition info on this one as I think we are allowed to indulge ourselves from time to time.
Homemade almond bonbons
Ingredients
Bonbons
- 150 g caster sugar
- 220 g plain milk powder
- 100 g fine coconut flakes
- 180 g butter room temperature
- 1 tsp vanilla essence
- 3 tbsp black cocoa
- 1 tsp rum essence
- 50 g almonds
Garnishing
- 5 tbsp fine coconut flakes
- 5 tbsp black cocoa
Instructions
- Put the almonds in a bowl with water to cover them and leave them to soak for a few hours, then peel off the skins and dry in a paper towel.
- Mix the butter with the caster sugar until a fine cream is obtained, then add the coconut flakes and mix together.
- Divide the cream in 2, then add in one half the vanilla essence and the cocoa and rum essence in the other.
- Put the 2 creams into 2 bowls in the fridge for an hour. This will harden the composition and make it easier to work with and keep the shape of the bonbons.
- Prepare 2 plates- one with the garnishing coconut flakes and one with the cocoa powder.
- Take out the compositions from fridge and start shaping the bonbons – take a tsp of composition into one hand, add the almond in the middle and shape the composition into a small ball, then toss it in the coconut flakes and roll so that the entire surface is covered.
- The process is the same with the withe and black compositions with one small change for the black one – half of the composition roll it in the remaining cocoa powder, not the coconut flakes, so that you create some small truffles in the end 🙂
- Add the obtained bonbons to the fridge for at least 1 hour before serving. Enjoy!
