Exquisite Dark Chocolate Ganache Bonbons Recipe



Exquisite Dark Chocolate Ganache Bonbons Recipe




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.