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Emeril Lagasse's Bonbons


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

2 2/3 cups (7 ounces) flaked coconut
1/2 cup sweetened condensed milk

2/3 cup confectioners' sugar
1/4 cup sliced almonds, finely chopped
2 tablespoons unsalted butter,
at room temperature
1/4 teaspoon pure vanilla extract
8 ounces semisweet chocolate,
coarsely chopped

In a large mixing bowl, combine the coconut, milk, sugar, almonds,
butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove
from the refrigerator and form into balls about the size of a pecan.
Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any re-
maining chocolate. Refrigerate until set. Place the bonbons on a serving
platter and serve. Yield: 24 bonbons


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Bon Bons (C'est si Bon Bons)
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