Southern Season

Dark Chocolate Raspberry BonBons


Quick Facts:

This recipes is from the Guittard Chocolate cookbook.
See the Cooking School schedules for classes taught from this cookbook in February!


6 oz Guittard Semisweet Chocolate Baking Bars, broken into small pieces. Buy Now
¼ cup heavy whipping cream
1 Tbsp raspberry preserves
½ cup finely chopped pecans, walnuts or almonds, optional
3 Tbsp Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder) Buy Now


1. Melt the chocolate and cream together using a hot water bath or microwave oven. Stir completely until melted and smooth. Set aside to cool.
2. Stir the raspberry preserves and nuts into the melted chocolate. Let the mixture cool 15 minutes. Cover with plastic wrap and chill for 3 hours.
3. Line a baking sheet with wax paper or parchment paper. Set aside. Pour the cocoa powder into a small, shallow dish.
4. Using a scoop or teaspoon form the chilled chocolate mixture into 1 inch balls. Roll the balls between your palms to smooth without handling too much. Roll each ball in cocoa powder to coat and place onto a prepared baking sheet. Refrigerate 1 – 5 hours, then serve chilled. Store in an airtight container in the refrigerator up to 2 weeks.