WOW! Bon Bons....it was new to me just before I tasted it at one of my friends house. Thinking about the name itself makes my mouth water. I should describe these cute little balls as a mouth full of goodness, chocolaty and a new version around the cake. :))
When my friend told about this bon bon....I could not visualize the exact thing in my mind...so I started looking up in the internet....gosh when I did...I could not resist until I tasted one and obviously could not stop after one LOL!!!.
So I thought of sharing some information for those who didn't know as I did.... :)) So here it is.....
BonBons / Bon-Bon refers to any of several types of sweets, especially small candies en-robed in chocolate.
So "Bon" means "Good" in French and other several European languages.
I made the chocolate cake with a dark chocolate moist cake mix and obviously wanted to keep it healthy and replace as much as fat from the boxed instructions, because I am sure that I will not stop with one and neither my son would....so have to watch what I doing and still eat it as much as I want to. :) So I replaced the amount of oil the recipe called for, with grated beets and, for making the chocolate coating/dip and as well as the chocolate frosting, I used only dark chocolate. The other final thing I did is that I made few variety toppings like few with sprinkles, few with cocoa powder and few with nuts (pecans).You can use any kind of nuts or any kinda decoration you want. These look very pretty and tastes awesome even without any topping over it, because u will not get time to think so much!
Ingredients:
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1 box Betty Crocker Super Moist Cake Mix ( I used dark chocolate)
Note: Water, Grated Beets (equal to the amount of Oil mentioned), and eggs called for on cake mix box
Note: I used grated beets instead of oil, you can use even unsweetened apple sauce.1 container Rich & Creamy Dark Chocolate Frosting
3 oz Hershey's Special Dark Chocolate Chips
Method:
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1. Heat oven to 350F, Spray bottom of a cake pan with baking spray with flour.
2. Prepare the cake mix as directed on the box, using water, grated beets (instead of oil) and eggs. Mix until blended.
3. Pour into cake pan and bake it for about 30-33 mins or until toothpick inserted in center of cake comes out clean. Cool it for 5 - 10 mins.
4. In a large mixing bowl, crumble the warm cake, stir int he frosting until well blended and refrigerate it for about 1-2 hrs.
5. Using a melon scoop, scoop out the mixture and shape into balls. (If mixture is too sticky, refregerate until firm enough to shape.) and arrange them in a plate so that they don't stick to each other.
6. Now freeze these balls for about 30 mins.
7. In a microwaveable bowl add the chocolate chips and first microwave it for about 20 secs and then with a wooden spoon or fork mix it. Then again melt it for more 20 secs. Then again stir it. Repeat this step until the chocolate chips are almost melted.
8. Now on the stove place a sauce pan with 1/2 of it filled with water and heat the water up. Make sure the sauce pan is is bigger than the microwavable bowl.
9. Now place the bowl in b/w and be careful that water does not go into the chocolate bowl. Now reduce the heat to the lowest possible.
Note: We have to make sure that the chocolate is melted as long as we dip all the balls into it, until we finish making all the bon bons.
10. Now with the help of a tooth pick, prick the bon bons and gently dip the balls into the chocolate mixture and then coat all it all over and just shake off the excess and place it on a wire rack, lined with another cookie sheet in the bottom so that the extra chocolate drip off.
11. Since the chocolate balls are already frozen n cold, the warm melted chocolate will harden as soon as it is coated.
12. Now as fast as you can, after placing the chocolate coated bon bons on the wire rack, sprinkle with your choice of spinkles, or coat with nuts. I did few with sprinkles, nuts and cocoa powder.
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