Best 6 Chocolate Pistachio Bon Bons Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Pistachio Bon Bons, a delightful treat that combines the richness of chocolate with the nutty elegance of pistachios. These delectable bonbons are a labor of love, handcrafted with the finest ingredients to create a truly unforgettable experience. Discover the art of tempering chocolate, a technique that ensures a glossy finish and a satisfying snap with each bite. Allow yourself to be swept away by the symphony of textures and flavors as you explore variations such as Pistachio Marzipan Bonbons, White Chocolate Pistachio Bonbons, and Pistachio Buttercream Bonbons. Each recipe offers a unique interpretation of this classic confection, catering to different palates and preferences. Embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS



Chocolate and Pistachio Whirligig Buns image

This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.

Provided by Nigella Lawson

Categories     breakfast, brunch, breads, dessert, side dish

Time 1h35m

Yield 20 buns

Number Of Ingredients 13

1 2/3 cups milk
8 tablespoons unsalted butter, softened
5 to 5 1/2 cups all-purpose flour, plus more for dusting the work surface
1/3 cup sugar
1 ΒΌ teaspoon fine sea salt
3 packets rapid-rise, bread-machine or other instant yeast
2 large eggs
Vegetable oil for bowl
8 tablespoons unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
3/4 cup shelled pistachios
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

  • In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
  • In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
  • Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
  • Line bottom of a 13-by-10-inch baking pan with parchment paper.
  • Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
  • To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
  • Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram

CHOCOLATE CREAM BONBONS



Chocolate Cream Bonbons image

My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 6 dozen.

Number Of Ingredients 6

4 cups confectioners' sugar
1 cup ground pecans or walnuts
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 cup butter, softened
3 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PISTACHIO BON BON'S



CHOCOLATE PISTACHIO BON BON'S image

Categories     Cookies     Chocolate     Nut     Dessert     Bake

Yield 15

Number Of Ingredients 10

1/2 cup sugar
2 large egg yolks, lightly beaten
3 ounces semisweet chocolate, melted and cooled
4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
1 large egg white
1/8 teaspoon pure vanilla extract
Pinch of coarse salt
6 ounces bittersweet chocolate, chopped
1 tablespoon vegetable shortening
For the garnish: slivered, unsalted, shelled pistachios (optional)

Steps:

  • 1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside. 2.Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes. 3.Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt. 4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart. 5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely. 6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour. 7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm. 8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

PISTACHIO BONBONS



Pistachio Bonbons image

Need a cool treat in under an hour? Make these chocolate-covered desserts; they'll keep in your freezer for up to two weeks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 3

1 pint pistachio ice cream, just soft enough to scoop
8 ounces semisweet chocolate, coarsely chopped
2 tablespoons chopped pistachios

Steps:

  • Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
  • Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
  • Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

CHOCOLATE-PISTACHIO COOKIES



Chocolate-Pistachio Cookies image

Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15

Number Of Ingredients 10

1/2 cup sugar
2 large egg yolks, lightly beaten
3 ounces semisweet chocolate, melted and cooled
4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
1 large egg white
1/8 teaspoon pure vanilla extract
Pinch of coarse salt
6 ounces bittersweet chocolate, chopped
1 tablespoon vegetable shortening
For the garnish: slivered, unsalted, shelled pistachios (optional)

Steps:

  • Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
  • Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
  • Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
  • Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
  • Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
  • Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
  • Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
  • Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.

DATE BON-BONS WITH PISTACHIO PASTE



Date Bon-Bons with Pistachio Paste image

These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 30m

Yield Makes 16

Number Of Ingredients 8

1/4 cup pistachios, preferably Sicilian
1 tablespoon sugar
Pinch of kosher salt
1/8 teaspoon orange-flower water, or almond or pistachio extract (optional)
1/2 to 1 1/2 teaspoons vegetable oil, as needed
8 large dates, such as Medjool, halved lengthwise, pits removed
16 small slivers candied orange peel
1/3 cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate

Steps:

  • Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
  • Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of your bonbons. Look for chocolate with a high cocoa content (at least 70%) and a smooth, rich flavor.
  • Temper your chocolate: Tempering is a process that helps to stabilize the chocolate and give it a smooth, glossy finish. It's not essential, but it will make your bonbons look and taste better.
  • Be patient: Making bonbons takes time and patience. Don't rush the process, or you'll end up with messy, uneven bonbons.
  • Use a variety of fillings: The possibilities are endless when it comes to fillings for chocolate bonbons. You can use nuts, fruits, ganache, caramel, or even liqueur.
  • Decorate your bonbons: Once your bonbons are filled, you can decorate them with a variety of toppings, such as chopped nuts, sprinkles, or edible glitter.

Conclusion:

Chocolate pistachio bon bons are a delicious and elegant treat that is perfect for any occasion. With a little time and effort, you can make these bonbons at home and impress your friends and family. So what are you waiting for? Get started today!

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