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Bordeaux Chocolates
Everyone will think you are a professional candy maker with this simple recipe. This candy has a creamy brown sugar center covered with decedant milk chocolate shell.
- Total Time: 2 hours 12 minutes
- Yield: 40 1x
Ingredients
Scale
- 1/2 C Salted Butter
- 1 C Light Brown Sugar, packed
- 1/4 C Heavy Whip Cream
- Pinch of Salt
- 2 C Powdered Sugar, sifted
- 1 Package of Ghirardelli Chocolate Wafers, melted
Instructions
- In a medium sized sauce pan, on medium heat, melt the butter then add brown sugar and allow to boil for 3 minutes.
- Add cream and pinch of salt and boil for another 30 seconds, then remove from the heat.
- Set aside for approx 10 minutes.
- After 10 minutes add the sifted powdered sugar and mix well.
- Place into a glass bowl and allow to cool in the fridge until firm.
- After cooled, take small cookie scoop and scoop out bite sized portions and lay them on a cookie sheet that is lined with wax paper. (I usually measure with a food scale to make sure they will be the same size. Small ones measured at 10g. Medium sized, measured at 15g.)
- Place back in the fridge for about 30 minutes.
- Take out and with your clean hands roll pieces into a ball shape and place it back in the fridge for about another 30 minutes to an hour.
- Melt your favorite chocolate using a double boiler or in the microwave by following the directions on the package. I love using the Ghirardelli chocolate melting wafers.
- Remove your rolled balls from the fridge and dip each one into the chocolate so it is completely covering the ball, pick it up using a fork and place it back on the wax paper.
- Allow the chocolate to harden and LOVE eating them or sharing!
- Prep Time: 2 minutes
- Additional Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
