Coconut and Pecan Chocolate Fudge BonBons

With Splenda as the sweetener, even those who are watching their weight will enjoy these rich chocolate candies.

Ingredients:

• Coconut Pecan Bon Bons:
• 4 egg whites
• 1/4 teaspoon salt
• 1 teaspoon brandy flavoring
• 1 cup Splenda
• 1/2 cup finely chopped pecans
• 2 cups shredded unsweetened coconut
• Chocolate Fudge:
• 16 oz cream cheese, softened
• 2 1 oz squares unsweetened chocolate, melted and cooled
• 1/2 cup Splenda
• 1 tsp rum extract
• 1/2 cup chopped pecans
• Garnish:
• 1/2 cup unsweetened cacao powder
• 24 pecan halves

Directions:

Pecan Coconut Bon Bons: Preheat oven to 325 degrees. In a mixing bowl, beat egg whites, salt and flavoring until frothy. Keep beating and slowly add Splenda. Beat until stiff peaks form. Fold in pecans and coconut. Line a cookie sheet with parchment paper. Drop batter by small rounded tablespoons, about 1/2-1 inch apart on paper, and bake 20 minutes, or until golden brown. Turn off oven, open door slightly, and let Bon Bons sit in oven until cool. Chocolate Fudge: In a small mixing bowl, beat cream cheese, chocolate, Splenda and rum extract until smooth. Stir in pecans and pour into a parchment lined 9 X 13 pan. Refrigerate 1 hour or until fudge begins to thicken. Assembly of Bon Bons: Place cooled coconut Bon Bons in one layer on top of chocolate fudge, leaving enough space between so not touching. Press each bon bon into the fundge to ensure each is covered with a thin layer of chocolate. Refrigerate overnight then cut into squares with each coconut Bon Bon covered with chocolate fudge. Dip each square into unsweetened cacao powder and press 1/2 of a pecan nut on top.

Number of Servings: 24

Notes from the Cook: You may also choose to roll the coconut Bon Bons into little truffle balls, and then roll the round truffles in cacao powder and top with 1/2 pecan.