Nancy Kilmer Marsiglia and Francine Markow

Ingredients

6	oz. semisweet chocolate
2	eggs
5	tbs. unsalted butter
1/2	cup sugar
1/2	cup all purpose flour
1/2	tsp. baking soda
1	tsp. vanilla extract
1	cup chopped hazelnuts or almonds
4	oz. each of garnishes, such as halved hazelnuts or almonds, halved candied cherries, crystallized violets and chocolate sprinkles

Preheat oven to 375 degrees.

Line 1 1/2 inch muffin cups with bonbon papers; set aside.

Melt chocolate and butter in the top of a double boiler over hot water.

Remove from hot water, stir in sugar.

Add eggs, mixing well.

Stir in flour, baking powder, vanilla and nuts.

Spoon a small amount of chocolate mixture into each prepared muffin cup, filling cups 1/2 to 3/4 full.

Bake 8 minutes. Bonbons will be soft and look underbaked but will become firm as they cool. Cool in muffin cups.

Prepare Velvet Frosting.

Velvet Frosting
1/2	cup whipping cream
3/4	cup sugar
3	oz. unsweetened chocolate
1	egg yolk, lightly beaten
2	tbs. butter, softened
1	tsp. vanilla extract

In a small saucepan, mix cream and sugar.

Bring to a boil over moderate heat, stirring constantly. Simmer 5 minutes.

Add chocolate; stir to melt.

Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly.

Add egg yolk mixture to saucepan.

Add butter, stir until melted.

Stir in vanilla.

Spoon frosting over each bonbon.

Garnish tops of bonbons with nuts, candied cherries, crystallized violets or chocolate sprinkles.

May be refrigerated up to 1 week or frozen. Serve cold.

Makes 55 to 60 bonbons