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Exquisite Dark Chocolate Ganache Bonbons Recipe
Ingredients:
For the Ganache Filling:
- Dark Chocolate (70% cocoa): 8 oz (225 g), finely chopped
- Heavy Cream: 1/2 cup (120 ml)
- Unsalted Butter: 2 tbsp (30 g), softened
- Pure Vanilla Extract: 1 tsp
- Sea Salt: A pinch
For the Chocolate Shell:
- Dark Chocolate (70% cocoa): 12 oz (340 g), finely chopped
Optional Garnishes:
- Cocoa Powder: For dusting
- Chopped Nuts: (Hazelnuts, Almonds, Pistachios)
- Edible Gold Leaf: For a luxurious touch
Instructions:
1. Prepare the Ganache Filling:
- Place the finely chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt.
- Stir the mixture until smooth and glossy. Add the softened butter, vanilla extract, and sea salt, stirring until fully combined.
- Cover the ganache with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 1-2 hours until the ganache is firm but still pliable.
2. Shape the Ganache:
- Once the ganache is firm, use a teaspoon or a small melon baller to scoop out portions of the ganache.
- Roll each portion between your palms to form small, smooth balls.
- Place the ganache balls on a parchment-lined baking sheet and refrigerate them for another 30 minutes to firm up.
3. Prepare the Chocolate Shell:
- Melt 8 oz (225 g) of the dark chocolate using a double boiler or in the microwave in 20-second intervals, stirring until smooth.
- Temper the melted chocolate by bringing its temperature down to 82°F (28°C), then gently reheat it to 88°F (31°C) for a shiny finish and a crisp snap.
- Using a fork or dipping tool, dip each ganache ball into the tempered chocolate, ensuring it is fully coated.
- Tap off any excess chocolate and place the bonbons back onto the parchment-lined baking sheet.
4. Garnish and Set:
- While the chocolate is still wet, you can optionally dust the bonbons with cocoa powder, sprinkle chopped nuts, or apply a tiny piece of edible gold leaf for an elegant finish.
- Allow the bonbons to set at room temperature or refrigerate them for 15-20 minutes until the chocolate shell is fully hardened.
5. Serve and Store:
- Once set, the bonbons are ready to be served or packaged.
- Store them in an airtight container at a cool room temperature for up to 2 weeks, or refrigerate them for longer storage.
Serving Size:
- Makes:
Approximately 24 bonbons
Nutritional Values (per bonbon):
- Calories: 80 kcal
- Total Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 5 mg
- Sodium: 10 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Sugars: 5 g
- Protein: 1 g
Estimated Cooking Time:
- Preparation Time: 30 minutes
- Chilling Time: 2 hours 30 minutes
- Total Time: 3 hours
Notes:
- For a variety of flavors, you can add liqueurs such as Grand Marnier, rum, or raspberry extract to the ganache.
- Ensure the chocolate for the shell is properly tempered to achieve a professional finish with a satisfying snap.
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