Chocolate Raspberry Bonbons

1. 1

   Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.

2. 2

   Using a small paint brush, coat the bottom and sides of a candy mold.

3. 3

   Place mold in freezer for 10 minutes to allow chocolate to harden.

4. 4

   Remove mold from freezer.

5. 5

   Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.

6. 6

   Paint chocolate over raspberry jam to cover and make final layer.

7. 7

   Place in freezer for 10 minutes to harden.

8. 8

   Remove from freezer, turn mold upside down and pop candies out of mold.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.