Chocolate Filled Bonbons
Indulge in the luxurious decadence of homemade Chocolate Filled Bonbons, a perfect treat for any chocolate lover. This recipe combines a rich, glossy dark chocolate shell with a creamy, velvety milk chocolate ganache filling enhanced by a touch of vanilla for added depth. Crafted using the art of chocolate tempering, these bonbons boast a professional-quality snap and shine. Whether adorned with crushed nuts, sea salt, or colorful sprinkles, they make a stunning dessert centerpiece or a thoughtful gift. Ready in under an hour, this recipe yields 24 perfectly portioned confections that are as delightful to make as they are to eat. Discover how to create these irresistible, bite-sized chocolate masterpieces today!
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Ingredients
- 300 grams Dark chocolate (70% cocoa or more)
- 120 ml Heavy cream
- 100 grams Milk chocolate
- 15 grams Butter (unsalted)
- 1 teaspoon Vanilla extract
- 50 grams Optional toppings (e.g., crushed nuts, sea salt, sprinkles)
Directions
Step 1
1. Chop the dark chocolate finely and place two-thirds of it into a microwave-safe bowl. Reserve the remaining third for later.
Step 2
2. Melt the chocolate in the microwave in 15-20 second intervals, stirring well between each interval until smooth. Alternatively, use a double boiler.
Step 3
3. Once melted, add the reserved third of chopped dark chocolate to the melted chocolate and stir until fully incorporated and smooth. This tempers the chocolate, giving the bonbon shells a shiny finish.
Step 4
4. Use a spoon or a clean pastry brush to coat the inside of silicone or plastic bonbon molds with a thin layer of the tempered chocolate. Ensure there are no gaps. Tap the molds gently on the counter to remove any air bubbles.
Step 5
5. Place the molds in the fridge for 10 minutes to allow the chocolate to set. Repeat the coating process for a second layer if needed for stronger shells, and refrigerate again.
Step 6
6. While the shells set, prepare the filling. Heat the heavy cream in a small pot over medium heat until it just begins to simmer (do not boil).
Step 7
7. Remove the pot from the heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth.
Step 8
8. Add the butter and vanilla extract to the ganache and stir until fully combined. Allow the mixture to cool slightly until it thickens, but remains pourable.
Step 9
9. Remove the molds from the fridge and spoon or pipe the ganache filling into the chocolate shells, leaving a small space at the top to seal with more chocolate.
Step 10
10. Remelt the remaining tempered dark chocolate if needed and cover the tops of the molds to seal the bonbons. Smooth out the surface with an offset spatula.
Step 11
11. Refrigerate the molds for 15-20 minutes, or until the bonbons are fully set and firm.
Step 12
12. Carefully remove the bonbons from the molds. Decorate with optional toppings such as a drizzle of melted chocolate, crushed nuts, or sea salt if desired.
Step 13
13. Store the bonbons in an airtight container in a cool, dry place for up to 1 week. Enjoy!
Nutrition Facts
| Serving size | (589.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3004.7 |
| Total Fat 217.6g | 0% |
| Saturated Fat 122.7g | 0% |
| Cholesterol 175.7mg | 0% |
| Sodium 421.1mg | 0% |
| Total Carbohydrate 214.9g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 142.1g | |
| Protein 32.7g | 0% |
| Vitamin D 15.4IU | 0% |
| Calcium 442.8mg | 0% |
| Iron 37.4mg | 0% |
| Potassium 2484.2mg | 0% |
Source of Calories