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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

  1. In a medium sized sauce pan, on medium heat, melt the butter then add brown sugar and allow to boil for 3 minutes.
  2. Add cream and pinch of salt and boil for another 30 seconds, then remove from the heat.
  3. Set aside for approx 10 minutes.
  4. After 10 minutes add the sifted powdered sugar and mix well.
  5. Place into a glass bowl and allow to cool in the fridge until firm.
  6. 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.)
  7. Place back in the fridge for about 30 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Allow the chocolate to harden and LOVE eating them or sharing!
  • Author: Kim
  • Prep Time: 2 minutes
  • Additional Time: 2 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American