Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 teaspoon | Ground ginger |
| 2 teaspoons | Cinnamon |
| ½ cup | Honey |
| ½ cup | Hot water (brandy may be substituted for a few tbs of water) |
| 6 ounces | Bittersweet chocolate, chopped |
| 2 tablespoons | Oil |
| 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.