Spruce and Pink Peppercorn Bon Bons

Alright, you've got me.  I whine all the time about how I don't have a sweet tooth, and how I tend to crave big bloody piece of meat.  And I live in near constant fear that people want to stone me because I don't belong to the chocophilic association.

So why oh why did I come up with a recipe for chocolate candies?

Here's why.  It's because spruce is the featured herb of the month for the Wild Things Round Up.  And being as passionate as I am about spruce as an ingredient, I feel it would be a crime for people not to experience it's delightfully pungent and citrusy flavor together with desserts.  The flavor of spruce pairs so well with sweets that I find it near criminal that it's not as common as cinnamon in confections.

Again, I repeat, I'm not a chocolate person.  But in my humble opinion, these are good enough to make legions of chocofreaks foam at the mouth (or do chocozombies howl at the moon?).

If you don't own a candy mold, you're gonna have to roll the filling into balls, chill, and then dip into melted chocolate.  However, (with a local coupon that I stole from my neighbor) I was able to get a candy mold at the craft store for $1.  And it was worth the investment.  I think my spruce and pink peppercorn bon bons look pretty slick.

To Make Spruce and Pink Peppercorn Bon Bons

Cream together 1/2 c. (room temp) butter, 1/2 c. spruce syrup (look for the recipe here), and 2 c. powdered sugar.  I'm a powdered sugar snob, and think the commercial version tastes naff.  I always make my own by dumping plain old sugar into the blender and whizzing it up until it looks right.  But of course, you can use the store-bought version as well.

Stir in 1 Tbsp. very finely chopped spruce tips, and 1/2 tsp. freshly cracked pink peppercorns.

Prepare your chocolate molds by brushing them with melted chocolate.  I melted chocolate chips using my coffee mug warmer, then used a baby spoon the coat the molds.  Place the mold in the freezer for a few minutes to harden the chocolate shells.

Spoon the spruce filling into the chocolate molds, not quite to the level of the top.  Return the molds to the freezer for twenty minutes.

The last step is to finish enclosing the candy filling in the chocolate shell by brushing a final coating of choclate over the top (which will eventually be the bottom once the candies are un-molded).

I apologize for not snapping a pic of the candy filling before I let everyone loose on the spruce bon bons.  The spruce and pink peppercorn filling is ever-so-slightly oozy, sort of like the goopy bit in chocolate covered cherries.

You've still got time to come up with a spuce/fir/pine recipe to participate in the Wild Things Round Up.  Visit my partner Bek at Cauldrons and Crockpots for more inspiration.  Then send your link (or questions) to wildthings.roundup@gmail.com

I'm sharing these little delights with the Hearth and Soul hop, and This Week's Cravings (chocolate!).


  1. For not being a chocolate person, you sure have come up with a gorgeous chocolate recipe!

  2. Agree with Pam...and if you ever want someone to take some chocolate off your hands....

  3. I usually joke that I have an MSG tooth, not a sweet tooth. My worst cravings are for pure junk, like something from the all-important -ito food group. And I've never been a huge fan of chocolate, either. But I might have to try these... I did find some spruce tips this weekend. :)

  4. HOLY SHIT!!! Butter... seeing as I mailed you some shortbread last week, fancy sending me a chocolate or two? Pretty please? Oh princess of chocolatey loveliness?

  5. I am just like you! Gimme meat and gimme CHEESE! but I do have a very soft spot for very dark south american chocolate with chili in it or cocoa nibs so this recipe where you are pairing the spice of the pepper with the tang of the spruce sounds about right for me! I have to GET out there and find some spruce and come up with something soon! I promise! Thanks so much for all your hard work on the hearth and soul hop and for being my friend. Humongous Hugs and tons and tons of love! Alex

  6. These choclate are beautiful! And they sound delicious. I will admit to being a little afraid to making bon bons - I have never done it before because they alwyas sound so hard. I appreciate the freezer tips...makes me think that maybe I could do it too.

  7. Oh, these are so pretty! Definitely wouldn't guess you were not a chocoholic with these babies. Although I can't know for sure, I think the combo must be amazing...I can just imagine it...

  8. What beautiful chocolates, and the flavours in them sound incredible. I love pink peppercorns, and they must be amazing with the spruce.

  9. I found spruce, this weekend, and I'm making Juniper berry soda/beer as we write! Love your blog. Come visit when you can.

  10. What a GREAT recipe! We are doing CHOCOLATE... CHOCOLATE and MORE CHOCOLATE at THIS WEEK'S CRAVINGS Linky Party and we would love to have you link up this awesome recipe!


  11. The bon bons are looking fabulous... ! Loved the topping with pink peppercorns and will surely give this recipe a shot !

  12. Chandelle - Too funny, I hadn't heard of the -ito group before ;)

    Alea - It was really pretty easy. None of the steps are hard, there's just the wait time in between.

    Sharlene! Now I want to make juniper berry soda. I've got a lot of them in my pantry from last fall!

  13. We so appreciate you coming back and linking up to THIS WEEK’S CRAVINGS “CHOCOLATE”, we are already enjoying over 125 recipes, so make sure to stop back by and see them all. It’s gonna be one SWEET week!

    And don’t forget to come back next week (Monday) for “HIDDEN INGREDIENT”… “What can you hide in your recipes?”


  14. I am going to make these with the violet syrup I made yesterday!

  15. Oh, how wonderful! I'm not sure I've ever found enough violets to make a syrup, but I can see how that would be divine!


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