Yield: 1 Servings
|1 teaspoon||Ground ginger|
|½ cup||Hot water (brandy may be substituted for a few tbs of water)|
|6 ounces||Bittersweet chocolate, chopped|
|¾ cup||Seedless raisins|
|⅔ cup||Finely chopped walnuts|
|2½ cup||Cake meal|
|\N \N||Sugar or finely chopped nutmeats for garnish|
Combine the sugar, spices, honey and water in a 1 quart saucepan. Cook over low heat until the syrum forms a thread (232 degrees F on a candy thermometer). Remove from the heat and stir in the chocolate and oil. Add the raisin, walnuts and cake meal. Blend thoroughly and quickly. Form into 1 inch balls and roll each in the sugar or nutmeats. Place the bonbons into individually tea-sized paper cups and chill until firm. Makes approx. 24.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 16, 1994.