gluten-free raspberry bon bons

Amys Gluten Free Pantry

Chocolate and raspberries…what’s not to love? This is a fun project to do with kids. Candy molds are an inexpensive purchase (I got mine at Michaels), and with the bon bon molds, you can fill them with anything you like. These are simple with homemade or store bought raspberry jam. Or experiment and use a flavor that you prefer.

Prep time: 15 minutes
Total time: about 45 minutes
Yield: 14 bon bons
Special equipment: bon bon candy molds and skinny pastry brush or arts & crafts pain brush

1 1/2 c. semi-sweet chocolate (chopped from a block or use good quality chips)
1/2 c. raspberry jam

  1. Melt chocolate in a small pan over very low heat or use a double boiler method if you want the chocolate tempered.
  2. Using a thin pastry brush or small arts & crafts paint brush, coast the bottom and sides of the candy mold with chocolate. When you hold the mold up to the light, the chocolate should be thick enough to be opaque.
  3. Place mold in freezer for 10 minutes to allow chocolate to harden.
  4. Remove mold from freezer and fill each bon bon cavity with jam (about a scant teaspoon), allowing enough room from the top of the mold to paint a final layer of chocolate to cover the mold.
  5. Place bon bons in freezer for another 10 minutes to harden.
  6. Remove from freezer and turn mold up side down and candies will dislodge from mold. Serve immediately dusted with powdered sugar or store in fridge.

Posted in desserts | Tagged , , , , | 3 Comments




3 Responses to gluten-free raspberry bon bons

  1. Olivia Waczek says:

    These are one of my favorite chocolate desserts!

  2. wow, these look good. I’ve got left over raspberry jam and ghiradelli dark chocolate chips at home . . . think I need to add ‘buy a bon bon mold’ to my list of errands for tonight!

  3. Amy says:

    Jason, let me know how they turn out. Love your blog 🙂

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