4 Ingredient, Gluten-Free Mint Chocolate Bon Bons
At our house, we gave up wheat based Christmas cookies a few years ago. As many of you know, this is not a task for the faint of heart! We take Christmas traditions and holiday treats very seriously at our house so the search was on!
Replacing frosted sugar cookies, thumbprints, and chocolate crinkles was a tough assignment. The new kids on the block had to be not only delicious and beautifully festive — they had to definitively satisfy the “cookie craving” without using any flour.
We tested, tried, failed, tried again. “Just good enough” wasn’t going to be good enough. These treats were for Christmas.
And then we made these bon-bons.
We knew the first time we sank our teeth into them that they passed the test with flying colors. Rich and sweet, they are soothing, satisfying — and completely free from white flour. (Not free from sugar, though — after all, these are special occasion bon-bons!)
With only four ingredients, this is quite a feat. Of course, when the ingredients are real–cream, chocolate, and mint–you can’t go wrong.
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4 Ingredient Mint Chocolate Bon-Bons
1/2 cup heavy cream
4 inch sprig of fresh peppermint
8 oz. good quality semi-sweet chocolate chips (organic, non-GMO, if you can find it!)
Quality cocoa powder (for dusting)
Pour cream into a small saucepan and warm over medium-high heat until it comes to a boil. Add the mint sprig and submerge it in the cream. Remove the pan from the heat immediately and cover with a plate or lid. Leave to steep for 30 minutes.
Once the 30 minutes is up, strain the cream through a fine sieve to remove the mint sprig.
Add chocolate chips to a food processor. Warm the cream again until it comes to a full boil. Once it boils, immediately pour the cream over chocolate chips in the food processor be careful!). Put lid on food processor. Let sit for one minute, then turn on processor and blend until smooth.
Use a rubber spatula to transfer the chocolate mixture (ganache) to a small container. Allow to cool to room temperature then move to the refrigerator to harden for about 2 hours.
Use a melon baller or rounded teaspoon to scoop the ganache into balls (about 3/4 inch in size). Roll quickly between the palms of your hands to form into a ball. Put cocoa powder in a bowl and toss bon-bons in cocoa powder to coat.
Allow bon-bons to harden in the refrigerator for about 2 hours. Store in refrigerator for up to 2 weeks.[/container] [/content_band]
Please note: We encourage you to explore the possible use of chocolate extract and carob powder to substitute for cocoa in this, and all, chocolate recipes. Cocoa is known to overstimulate opiate receptors in the brain. (You are also encouraged to do the research yourself on this subject.)