How to Make Amaretto Bon Bon Balls
- In a medium bowl, cream together the softened butter and amaretto until light and fluffy.
- Gradually add the powdered sugar, mixing until just combined. The mixture should be slightly sticky.
- Stir in the vanilla extract and almond extract.
- Gradually add the graham cracker crumbs, mixing until just incorporated. If the mixture is too dry, add 1 tablespoon of amaretto at a time until it reaches desired consistency. If it's too wet, add 1 tablespoon of powdered sugar at a time.
- Roll the mixture into 30 one-inch balls.
- Place the cocoa powder, powdered sugar, and chocolate milk powder into separate shallow dishes.
- Roll each ball in your choice of coating: cocoa powder, powdered sugar, or chocolate milk powder.
- Place the coated balls onto a parchment-lined baking sheet.
- Refrigerate for at least 1 hour to allow the bonbons to firm up.
- Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 4 weeks. Freezing is also an option for longer storage.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
38g
Fat
9g
Carbs
12g
