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.

Yeliy

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