Get ready to embark on a luxurious culinary journey that will transform your kitchen into a Parisian chocolate paradise! These exquisite chocolate-filled bon bons are not just a dessert – they're a sensory experience that promises to tantalize your taste buds and impress even the most discerning chocolate lovers. With just a few simple ingredients and some careful technique, you'll create bite-sized pieces of pure chocolate ecstasy that look like they've been crafted by a professional pastry chef.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: French
Serves: 24 pieces
Ingredients
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 1/4 cup powdered sugar
Instructions
- Prepare a double boiler by filling a saucepan with about 2 inches of water and placing a heatproof bowl on top, ensuring the bottom of the bowl doesn't touch the water.
- Chop the dark chocolate into small, uniform pieces to ensure even melting.
- Heat the heavy cream in a separate saucepan over medium-low heat until it just begins to simmer, with small bubbles forming around the edges.
- Pour the hot cream over the chopped chocolate in the double boiler, allowing it to sit for 2-3 minutes to begin melting the chocolate.
- Gently stir the chocolate and cream together until a smooth, glossy ganache forms, incorporating the vanilla extract.
- Remove the chocolate mixture from heat and let it cool at room temperature for about 15-20 minutes, until it begins to thicken but remains soft and pliable.
- In a separate bowl, sift together the cocoa powder and powdered sugar to create a smooth coating mixture.
- Using a small cookie scoop or spoon, portion out small balls of the cooled chocolate ganache.
- Roll each portion between your palms to create smooth, uniform spheres, working quickly to prevent melting.
- Immediately roll each chocolate ball in the cocoa-sugar mixture, ensuring complete and even coverage.
- Place the coated bon bons on a parchment-lined baking sheet and refrigerate for 10-15 minutes to set.
- Before serving, let the bon bons sit at room temperature for 5 minutes to soften slightly and enhance their flavor.
- Store the bon bons in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper.
Tips
- Temperature is crucial: Ensure your cream is hot but not boiling when making the ganache, and let the mixture cool to the right consistency before shaping.
- Work quickly when rolling bon bons to prevent the chocolate from melting in your hands. Consider wearing disposable food-safe gloves for a smoother process.
- Use high-quality dark chocolate for the best flavor and smoothest ganache. The better the chocolate, the more luxurious your bon bons will taste.
- For a professional touch, vary your coating by using different powders like ground nuts, additional cocoa varieties, or even edible glitter.
- If the ganache becomes too soft, briefly chill it in the refrigerator for 5-10 minutes to make it more manageable for shaping.
- Allow bon bons to come to room temperature before serving to maximize flavor and achieve the perfect melt-in-your-mouth texture.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 10mg
