Tuesday, July 20, 2010
Chocolate Bonbon Pops
18 chocolate sandwich cookies with cream filling
1-1/2 cups pecans, toasted
2 Tbsp. orange liqueur or orange juice
1 Tbsp. light color corn syrup
2 Tbsp. unsweetened cocoa powder
20 lollipop sticks
1 12-oz. pkg. milk chocolate or semisweet chocolate pieces
1 Tbsp. shortening
1. In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
3. In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
4. To Store: Place in covered container; refrigerate up to 1 week.
Calories 208, Total Fat (g) 14, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 4, Sodium (mg) 71, Carbohydrate (g) 20, Total Sugar (g) 13, Fiber (g) 2, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet