Hint-of-Berry Bonbons Recipe
Hint-of-Berry Bonbons Recipe photo by Taste of Home

Hint-of-Berry Bonbons Recipe

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4.5 14 16
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You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special. —Brenda Hoffman, Stanton, Michigan
TOTAL TIME: Prep: 1-1/2 hours + chilling
MAKES:27 servings
TOTAL TIME: Prep: 1-1/2 hours + chilling
MAKES: 27 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup milk chocolate chips, melted and cooled
  • 3/4 cup crushed vanilla wafers (about 25 wafers)
  • 1/4 cup strawberry preserves
  • 15 ounces milk chocolate candy coating, chopped
  • 2 ounces white baking chocolate

Nutritional Facts

2 each: 170 calories, 10g fat (7g saturated fat), 11mg cholesterol, 41mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 2g protein


  1. In a large bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
  2. Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate. Repeat with remaining mixture.
  3. In a microwave, melt milk chocolate coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set.
  4. Melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator. Yield: about 4-1/2 dozen.
Originally published as Hint-of-Berry Bonbons in Taste of Home December/January 2005, p32

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Reviewed Jan. 11, 2015

"I have made these year after year and they are AMAZING. They are difficult to roll into balls BUT the secret I have found that works every time is putting the mixture into the freezer for an hour. After this I use a little bit of room temp water and use it on my hands while forming the balls. It works perfectly as the mixture doesn't get stuck to my hands. Don't use too much though or it will end up a gooey mess! Once the balls are on wax paper they need to be placed back in the freeze again for about another hour before coating. Hope this helps."

Reviewed Oct. 3, 2014

"These were good, but next time I think I'll do raspberry jam and a bit of almond extract."

Reviewed Dec. 13, 2012

"Very good but do not roll into balls even after refrigerating overnight! Perhaps rolling in powder sugar may help? Any ideas?"

Reviewed Dec. 31, 2011

"Very delicious kinda tasted like pb&j. Somewhat difficult to make into perfect shape"

Reviewed Dec. 7, 2011

"They really do just have a hint of berry in them. Very good and easy to make."

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