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
Scale
- 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