You know those fussy, time-consuming recipes that in the end, aren’t appreciated nearly enough to warrant the effort? This isn’t one of them.
If you bake often, you probably have muffin or cake scraps tucked away in the freezer. I mean, I hope you’re not throwing stuff away that doesn’t turn out perfectly. Because everything can be reborn into something good or at least not bad.
Bonbons, because it sounds better than cake balls. And these 3-ingredient lemon gems start with muffins not cake, so there’s that. Plus, it’s fun to say bonbons.
No time to make breakfast? Grab some bonbons from the fridge for an extra good day. For the base, I used leftover muffins from microwave experiments.
- 4 lemon muffins, crumbled (about 1.5 cups)
- 6 tablespoons vegan lemon curd
- 1 cup chopped dark chocolate or chips
- Optional garnish ideas - lemon zest, freeze dried raspberries, mini chocolate chips, coconut flakes, sea salt
In a medium bowl, crumble muffins like you mean it. Add lemon curd to muffin crumbs and stir to combine thoroughly.
Place a small piece of parchment paper on a dinner plate. Use a #40 disher to scoop 10 balls onto parchment. Let balls chill in fridge while you melt the chocolate.
Dip balls into chocolate using a fork to turn and retrieve ball when coated. Place what is now a bonbon back onto parchment paper.
Sprinkle optional garnish on quickly before chocolate sets. I like to store bonbons in the fridge but also have a stash in a freezer downstairs next to the washer. Who doesn't mind doing laundry now?
Hungry for more? Let’s Lunch is a monthly virtual potluck celebrated by food enthusiasts around the globe. Check out these great 3-ingredient recipe posts:
Turkish Sesame Sweet at Monday Morning Cooking Club
Trinidadian Mango Chow at Spicebox Travels
Filipino Sticky Rice Logs at Asian in America
Flourless Peanut Butter Cookies at Hot Curries and Cold Beer