Chocolate Raspberry Bonbons

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Ingredients
Instructions
Nutrition

This easy 2-ingredient Chocolate Raspberry Bonbons recipe is the perfect Valentine’s day treat! Made with dark chocolate and fruit sweetened raspberry jam it’s such a breeze to throw together that my children love to make it. Of course they do! What’s better than the combination of raspberries and chocolate?!

Valentine’s Day can be a super fun and crafty holiday. Unfortunately, it can also be a wasteful time when loads of processed candy and useless merchandise is sold. That’s why I’ve taught my boys over the years to have fun creating homemade gifts for friends and family. We especially enjoy making our own healthy candy, and these Chocolate Raspberry Bonbons fit that bill perfectly!

Usually I start out whipping up this treat, and the boys take it over. That’s how the making of healthy candy recipes generally takes place in our house. The boys are little rascals in the kitchen and I love it!

I think we all enjoy making this healthy candy because it’s a bit of an artistic project. Somehow, using a small paint brush to spread the melted chocolate into the molds reminds us of painting in kindergarten, where there were no mistakes.

Ingredients
Serves:
10candies
Print Recipe
Instructions
  1. Melt chocolate in a small pan over very low heat
  2. Using a small paint brush, coat the bottom and sides of a candy mold
  3. Place mold in freezer 10 minutes to allow chocolate to harden
  4. Remove mold from freezer
  5. Spoon a scant teaspoon of raspberry jam into each chocolate lined cup
  6. Paint chocolate over raspberry jam to cover
  7. Place in freezer 10 minutes to harden
  8. Remove from freezer, turn mold upside down and pop candies out of mold
  9. Serve

These bonbons call for the same mold that my healthy homemade Chocolate Covered Cherries recipe uses. If you are looking for a candy recipe that does not use a mold, check out my Nut Butter Balls.

Here are some of my other easy low-carb candy recipes!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

33 responses to “Chocolate Raspberry Bonbons”

  1. I’m going to make your chocolate raspberry bon bons for Christmas goodie bags. I have to make a lot and was wondering how far in advance the bon bons could be made. Thanks in advance for your assistance.

  2. Just made these, along with a simplified version of your orange chocolate coconut clusters (just used chocolate and coconut), for a family sweets exchange. These were easy to make and delicious! I had to keep “testing” them for quality control — I’m glad I sent them off today in the mail, otherwise I’d still be eating them!

  3. Hi Can y ou tell me what BLANCHED almond flour is? I usually take my raw almonds and blend them in my blend tec? is that blanched? thank you for your response. Joan

  4. I have made this recipe now 3 times and the key is definitely tempering the chocolate. I did not do this on the first try and I was only able to get a few of the chocolates successfully out of the mold. I also left the chocolate in the freezer for 20 minutes, instead of 10 as I felt like this helped to harden the chocolate and made getting it out of the mold easier. Delicious candies, thanks so much for the recipe!

  5. Elana, the recipe looks delicious.
    What does it mean that the mold must be tempered?
    I read that comment in the responses to your chocolate covered cherries recipe.
    Thank you, Barbara

    • You temper the chocolate, not the mold. It is a very important process that makes the chocolate shiny, harder, and with a higher melting point. Also, tempered chocolate shrinks when it cools which makes the finished candies slide right out of the mold. It makes all the difference aesthetically. As far as flavor goes, there isn’t a big difference, but the “mouth feel” of tempered chocolate is WAY better. Tempering chocolate aligns the crystals in a particular way. This is achieved by raising and lowering the temperature of melted chocolate following pretty strict guidelines. I don’t get why it works, but I’ve done it many times and the difference is enormous.

      This video is a good intro. I’m sure there are many others out there too:
      http://www.metacafe.com/watch/2486293/how_to_melt_and_temper_chocolate/

      Happy chocolating!

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