Bon Bons

1. In a standing mixer fit with the paddle attachment, beat the butter until soft. 
2. Slowly add the confectioner’s sugar a little at a time to give the butter time to absorb it. You'll also avoid blowing a big mess of sugar all over your kitchen.
3. Once the butter and sugar are combined (the mixture will have a somewhat crumbly appearance), add the whipping cream and the vanilla and beat until the mixture comes together.
4. Divide the fondant into four bowls and mix in any additional flavorings you'd like. I mixed some chopped hazelnuts into one bowl of fondant, and about 1/8 tsp of coconut flavoring in another. You can even get creative by adding a small amount of rum or any other liquid flavoring-- just make sure that you don't add too much liquid, or you'll change the texture.Cover the bowls and refrigerate for at least 2 hours.
5. After the fondant has had time to chill, scoop into little balls using a small disher or rounded tablespoon. I lightly sprayed the tablespoon with a cooking spray so that the fondant wouldn't stick.
6. Quickly roll the ball of fondant between your palms so that you get a nice round shape (don't roll too long, though, or they'll melt!).
7. Roll the fondant balls in a bowl filled with your choice of additional toppings and place on parchment or waxed paper. Serve immediately or store in the refrigerator.

If want to dip your creations in chocolate:

1. Pour a pound of chocolate chips (dark or milk) into the top of a double boiler or a heat-proof bowl set over a saucepan of simmering water.
2. Once the chocolate is melted and glossy, carefully and quickly dip your cold fondant balls into the melted chocolate using a spoon. Be sure your fondant balls are very chilled when you dip them, and that the water under the bowl of chocolate remains at a simmer, otherwise you’ll have a sticky mess on your hands.
3. Stand the freshly dipped bonbons on a draining tray or on wax/parchment paper until hardened. Chill before serving.
4. Note: if you are gluten free, choose toppings and confectioner's sugar that are certified GF.