CHOCOLATE PISTACHIO BON BON'S
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.
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enaboifoh friday
[email protected]These bonbons are so versatile. You can make them with any type of chocolate and pistachios that you like.
Mojalefa Motjamela
[email protected]I made these bonbons with milk chocolate and they were perfect! The milk chocolate flavor is so rich and decadent.
Mdhussain Ahmad
[email protected]I made these bonbons with white chocolate and they were delicious! The white chocolate flavor is so sweet and creamy.
Ammar Write
[email protected]I made these bonbons with dark chocolate and they were amazing! The dark chocolate flavor really pairs well with the pistachios.
Ak G
[email protected]These bonbons are the perfect way to use up leftover chocolate eggs from Easter.
Stillinlove
[email protected]I love the green color of these bonbons. They're so festive and perfect for St. Patrick's Day.
Ameera 44
[email protected]These bonbons are the perfect size for a single serving. They're the perfect way to satisfy your sweet tooth without overindulging.
Tehzeeb Zehra
[email protected]I made these bonbons for my girlfriend and she loved them! They're the perfect gift for any chocolate lover.
Aleez Memon
[email protected]These bonbons are so easy to make, and they look so impressive. They're the perfect dessert for a dinner party.
Jidan Gaming
[email protected]I love the combination of chocolate and pistachio in these bonbons. They're the perfect balance of sweet and savory.
Shayhaq Rind
[email protected]These bonbons are so rich and decadent. They're the perfect treat for a special occasion.
Amy Zamarripa
[email protected]I've made these bonbons several times now, and they always turn out perfectly. They're a great way to use up leftover chocolate and pistachios.
yididya fantahu
[email protected]These bonbons are the perfect dessert for any occasion. They're elegant and sophisticated, but they're also easy to make and affordable.
Isaak Viliamu
[email protected]I made these bonbons for a party and they were a huge hit! Everyone loved them, and they were so easy to make.
Scrubpool Ssapo
[email protected]These bonbons were absolutely delicious! The chocolate and pistachio flavors were a perfect match, and the texture was smooth and creamy. I will definitely be making these again.