If you like the idea of gourmet chocolates that even a novice candy maker like me can handle, check out this recipe:
6 ounces semisweet baking chocolate, chopped
6 ounces white baking chocolate, chopped
1/2 cup raspberry jelly
In separate small saucepans, melt chocolates over low heat, stirring constantly. Pour semisweet chocolate into a warm pie plate. Drizzle white chocolate over semisweet chocolate. Use the end of a wooden spoon to swirl together. Do not overmix. In batches, fill a bonbon mold half full with chocolate mixture. Using a small paintbrush, carefully brush chocolate mixture up sides of mold. Place mold in freezer 2 minutes or until chocolate hardens. Spoon about 1/2 teaspoon raspberry jelly into each chocolate shell. Spoon a small amount of chocolate mixture over jelly, making sure edges are sealed. Return to freezer 2 minutes or until chocolate hardens. Invert and press on back of mold to release candies. Store in an airtight container in a cool, dry place.
Yield: about 2-1/2 dozen 1-1/8-inch bonbons
If you like this recipe, be sure to check out the cookbook it came from—Best of Gifts of Good Taste Everyday! This is really a pretty cool book! It pairs great recipes with crafty gifts for twice the fun, plus, it’s a flip book.