Indulging in a sweet treat is one of life’s simple pleasures, and these Cherry Chocolate Bonbons are the ultimate indulgence! They represent the perfect harmony between luxurious chocolate and juicy cherries, making them a delightful treat for any occasion. Whether you’re celebrating a special day or just want to satisfy a craving, these elegant bonbons will captivate your taste buds and leave you wanting more. When you bite into one of these delicate chocolates, you’ll experience the rich depth of dark chocolate enveloping a creamy, luscious cherry ganache that is incredibly satisfying.
The appeal of these Cherry Chocolate Bonbons lies not just in their flavor but in their sophisticated presentation. Topped with edible gold leaf and sprinkled with freeze-dried cherry pieces, they are visually stunning, making them the ideal dessert for a dinner party or elegant event. Plus, the process of crafting these bonbons is an enjoyable and rewarding experience that anyone can undertake! This recipe allows you to unleash your creativity in the kitchen while impressing your friends and family with gourmet chocolates that look and taste professionally made.
Why You’ll Love This Cherry Chocolate Bonbons Recipe
- Delicious Flavor: The rich dark chocolate combined with sweet cherry preserves creates a well-balanced taste that appeals to any chocolate lover.
- Elegant Presentation: With the addition of edible gold and freeze-dried cherries, these bonbons are as beautiful as they are delectable, perfect for any upscale gathering.
- Perfect for Various Occasions: Ideal for birthdays, weddings, or special celebrations, these bonbons enhance every occasion.
- Homemade Touch: Making your own candies allows you to control the ingredients, so you can alter the recipe to suit dietary preferences.
- Fun to Make: Engaging in the art of candy-making can be a fun activity for families and friends, making creating these bonbons a wonderful bonding experience.
Preparation Phase & Tools to Use
Before diving into the delightful process of making Cherry Chocolate Bonbons, it’s crucial to prepare your kitchen and gather the necessary tools to ensure a smooth experience. Begin by ensuring your countertop is clean and clutter-free, allowing ample space for all your ingredients and tools. You will need bonbon molds, a double boiler or microwaveable bowl for tempering chocolate, mixing bowls, and a whisk for blending. Don’t forget to prepare a baking sheet lined with parchment paper to place your finished bonbons on.
Having a candy thermometer can greatly assist with melting the chocolate to the perfect temperature, ensuring it remains glossy and smooth. If you love precision, a piping bag will help fill the bonbons without making a mess. Before starting, it’s wise to gather all ingredients, including the dark chocolate, cherry preserves, and butter—this step streamlines your workflow and keeps you organized as you create.
Ingredients
- For the Chocolate Shell:
- 300g dark chocolate, finely chopped
- For the Cherry Ganache Filling:
- 200g dark chocolate, finely chopped
- 100ml heavy cream
- 50g unsalted butter
- 100g cherry preserves (or jam)
- For Decoration:
- Freeze-dried cherry pieces
- Edible gold leaf (optional, for a luxurious finish)
- Melted white chocolate (for drizzling)
Instructions
Step 1: Preparing the Chocolate Shells
Start by finely chopping the 300g of dark chocolate to ensure even melting, which is key to achieving that perfect temper. Melt the chocolate gently using a double boiler or by microwaving it in short bursts, stirring frequently to prevent burning. Once melted, let it cool slightly, checking for that glossy and smooth texture.
Next, use a pastry brush or a spoon to carefully coat the insides of your bonbon molds with a thin layer of the tempered chocolate. Ensure every corner is covered well, as this will create a sturdy outer shell. After coating, place the molds in the refrigerator for about 15 to 20 minutes, or until the chocolate feels firm to the touch and ready for filling.
Step 2: Preparing the Cherry Ganache Filling
Now it’s time to create the rich, velvety cherry ganache filling! In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer—be cautious not to boil it. While the cream is heating, combine 200g of chopped dark chocolate in a mixing bowl. Once the cream is hot, pour it over the chocolate and let it sit for one minute. This resting time allows the chocolate to melt beautifully. Stir slowly until fully incorporated, resulting in a silky-smooth ganache.
To add richness to your ganache, add 50g of unsalted butter and stir until it melts and blends seamlessly into the mixture. Fold in the 100g of cherry preserves, making sure the flavors mix evenly throughout. Allow the ganache to cool to room temperature before placing it in the refrigerator for one to two hours until it sets well.
Step 3: Assembling the Bonbons
Once the chocolate shells have set properly, gently demold them and carefully place them on a baking sheet lined with parchment paper. Using a spoon or a piping bag, fill each shell with the cooled cherry ganache, making sure to leave a small gap at the top to seal the bonbons later. After all the shells are filled, cover them with more tempered dark chocolate to seal in that delicious ganache. Use a spatula to smooth over the tops for an elegant finish. Return the molds back to the refrigerator to set for another 20 to 30 minutes.
Step 4: Decorating the Bonbons
Finally, once the bonbons are firm, remove them from the molds with care. This is where you can let your creativity shine! Drizzle melted white chocolate over the top of each bonbon for a beautiful contrast against the dark chocolate. Then, finish them off with a sprinkle of freeze-dried cherry pieces for added texture and for a stunning visual. For an opulent touch, place a small piece of edible gold leaf on each bonbon. Now your exquisite cherry chocolate bonbons are ready to impress anyone!
Variations
- Protein: Try adding a dash of protein powder for a nutritious twist, making your bonbons not just delicious but beneficial as well.
- Vegetables: For an unexpected flavor, consider incorporating finely grated carrots or squash into the ganache—this adds moisture and nutrients without compromising taste.
- Spices: Enhance the flavor profile with a pinch of chili powder or cinnamon to add warmth and an intriguing kick to the sweetness.
Cooking Notes
- Ensure you temper the chocolate correctly for a shiny finish; this technique is essential for a professional look.
- If you desire additional sweetness, consider adding extra cherry preserves to the ganache, adjusting to your taste.
Serving Suggestions
- Serve these bonbons chilled on a decorative plate for a visually stunning presentation.
- Pair them with your favorite red dessert wine or coffee to enhance the overall flavor experience.
Tips
- Practice patience while tempering the chocolate, as rushing can lead to a dull finish.
- Experiment with different fruit preserves or flavored ganaches, like raspberry or orange, for exciting flavor variations!
Prep Time, Cook Time, Total Time
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 15 minutes
- Total Time: 1 hour (plus chilling time)
Nutritional Information
- Calories: Approximately 120 kcal per bonbon
- Protein: 2g per bonbon
- Sodium: 25mg per bonbon
FAQs
Can I substitute dark chocolate with milk chocolate?
Yes, you can substitute dark chocolate with milk chocolate if you prefer a sweeter flavor, but keep in mind it will change the overall taste and richness of the bonbons.
How do I store the bonbons?
Store the bonbons in an airtight container in a cool place, away from direct sunlight. They can last up to a week if stored properly.
Can I freeze the cherry chocolate bonbons?
Freezing is a viable option! Just be sure to wrap them well to prevent freezer burn, and they can last for about a month in the freezer.
What is the best way to melt chocolate for tempering?
The best method is using a double boiler or the microwave in short bursts. This technique prevents overheating, which can ruin the chocolate’s texture.
Conclusion
Cherry Chocolate Bonbons are a delightful treat that effortlessly combines elegance with decadence, showcasing the sweet and tart flavors of cherries enveloped by rich dark chocolate. The process of crafting these bonbons allows you to enjoy a rewarding and creative experience in the kitchen. Don’t hesitate to share your creations with friends and family or tweak the recipe to make it your own! As you savor each bonbon, don’t forget to indulge in the joy of sharing these exquisite treats with the ones you love. Whether it’s for a celebratory occasion or a simple everyday pleasure, these cherry chocolate bonbons are sure to become a staple in your dessert repertoire. Dive in and enjoy these little bites of heaven!
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Cherry Chocolate Bonbons
- Total Time: 1 hour (plus chilling time)
- Yield: Approximately 24 bonbons 1x
Description
Cherry Chocolate Bonbons are a delightful treat that effortlessly combines elegance with decadence, showcasing the sweet and tart flavors of cherries enveloped by rich dark chocolate.
Ingredients
- For the Chocolate Shell:
- 300g dark chocolate, finely chopped
- For the Cherry Ganache Filling:
- 200g dark chocolate, finely chopped
- 100ml heavy cream
- 50g unsalted butter
- 100g cherry preserves (or jam)
- For Decoration:
- Freeze-dried cherry pieces
- Edible gold leaf (optional, for a luxurious finish)
- Melted white chocolate (for drizzling)
Instructions
- Preparing the Chocolate Shells: Start by finely chopping the 300g of dark chocolate to ensure even melting, which is key to achieving that perfect temper. Melt the chocolate gently using a double boiler or by microwaving it in short bursts, stirring frequently to prevent burning. Once melted, let it cool slightly, checking for that glossy and smooth texture.
- Next, use a pastry brush or a spoon to carefully coat the insides of your bonbon molds with a thin layer of the tempered chocolate. Ensure every corner is covered well, as this will create a sturdy outer shell. After coating, place the molds in the refrigerator for about 15 to 20 minutes, or until the chocolate feels firm to the touch and ready for filling.
- Preparing the Cherry Ganache Filling: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer—be cautious not to boil it. While the cream is heating, combine 200g of chopped dark chocolate in a mixing bowl. Once the cream is hot, pour it over the chocolate and let it sit for one minute. Stir slowly until fully incorporated, resulting in a silky-smooth ganache.
- To add richness to your ganache, add 50g of unsalted butter and stir until it melts and blends seamlessly into the mixture. Fold in the 100g of cherry preserves, making sure the flavors mix evenly throughout. Allow the ganache to cool to room temperature before placing it in the refrigerator for one to two hours until it sets well.
- Assembling the Bonbons: Once the chocolate shells have set properly, gently demold them and carefully place them on a baking sheet lined with parchment paper. Using a spoon or a piping bag, fill each shell with the cooled cherry ganache, making sure to leave a small gap at the top to seal the bonbons later. After all the shells are filled, cover them with more tempered dark chocolate to seal in that delicious ganache. Use a spatula to smooth over the tops for an elegant finish. Return the molds back to the refrigerator to set for another 20 to 30 minutes.
- Decorating the Bonbons: Finally, once the bonbons are firm, remove them from the molds with care. Drizzle melted white chocolate over the top of each bonbon for a beautiful contrast against the dark chocolate. Then, finish them off with a sprinkle of freeze-dried cherry pieces for added texture and visual appeal. For an opulent touch, place a small piece of edible gold leaf on each bonbon.
Notes
Ensure you temper the chocolate correctly for a shiny finish; this technique is essential for a professional look.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 120 kcal per bonbon
- Sodium: 25 mg per bonbon
- Protein: 2 g per bonbon