Recipe Courtesy of Elanaspantry.com
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.
Chocolate Raspberry Bonbons
- ¾ cup chocolate chunks
- ¼ cup raspberry jam
- 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
Makes 11 bonbons (depending on your mold)
Wellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.
Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.
Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.