If you’re a fan of the perfect balance between rich chocolate and vibrant fruit, you’re going to fall head over heels for the Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe. These little delights combine silky dark chocolate shells with a luscious cherry-infused ganache that melts in your mouth. Finished with a drizzle of white chocolate, a scatter of freeze-dried cherries, and a dazzling touch of edible gold leaf, they look as stunning as they taste. Whether for a special occasion or a luxurious treat to brighten your day, these bonbons are pure magic from the first bite to the last.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the first step toward making your bonbons shine. Each one plays a vital role in building layers of flavor, crafting wonderful textures, and delivering that irresistible cherry-chocolate harmony.
- 300g dark chocolate, finely chopped: Essential for creating the glossy, sturdy shells that encase the ganache filling perfectly.
- 200g dark chocolate, finely chopped: This chocolate forms the rich base of the cherry ganache filling, giving it depth and smoothness.
- 100ml heavy cream: Adds silky richness, allowing the ganache to have a luscious, melt-in-your-mouth texture.
- 50g unsalted butter: Enriches the ganache and gives it a glossy finish and a velvety mouthfeel.
- 100g cherry preserves (or jam): Infuses the ganache with fruity sweetness and a tantalizing tartness that perfectly complements the chocolate.
- Freeze-dried cherry pieces: For a pop of texture and a burst of true cherry flavor on top.
- Edible gold leaf (optional): Elevates the bonbons with a luxurious, eye-catching finish that’s stunning for presentations.
- Melted white chocolate (for drizzling): Adds contrast, sweetness, and an elegant decorative touch.
How to Make Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe
Step 1: Preparing and Tempering the Chocolate Shell
Start by finely chopping the 300 grams of dark chocolate; this ensures it melts evenly, which is critical for smooth, glossy shells. Gently melt the chocolate using a double boiler or microwave it in short bursts, stirring often to avoid burning. The goal is to achieve a shiny, smooth texture — it’s not just about melting chocolate, it’s about setting the stage for a perfect bonbon shell.
Step 2: Coating the Molds
Grab your bonbon molds and use a pastry brush or spoon to coat their interiors with a thin layer of your tempered chocolate. Be sure to cover every edge and corner; this will create a strong shell that holds the ganache filling beautifully. Pop the molds into the refrigerator for 15 to 20 minutes so the chocolate can harden enough to fill.
Step 3: Making the Cherry Ganache
In a small saucepan, warm the heavy cream over medium heat until just before it simmers—avoid boiling to preserve the cream’s delicate flavor. Place the 200 grams of finely chopped dark chocolate in a bowl, then pour the hot cream over it. Let it sit quietly for a minute, then stir slowly and gently until the mixture becomes a glossy, silky ganache.
Step 4: Enriching and Flavoring the Ganache
Next, add the unsalted butter to the ganache, stirring until it seamlessly melts in, making the ganache extra velvety and shiny. Now fold in the cherry preserves, blending their sweet-tart essence throughout the ganache. Let this cool to room temperature, then chill in the refrigerator for one to two hours, allowing it to firm up just enough for filling.
Step 5: Filling and Sealing the Bonbons
Once your chocolate shells feel firm, carefully remove them from the molds and lay them on a parchment-lined baking tray. Using a spoon or piping bag, fill each shell with the chilled cherry ganache, leaving some space at the top to seal with more tempered chocolate. Cover the ganache with a final layer of tempered chocolate and smooth each bonbon’s surface with a spatula. Return the tray to the fridge for 20 to 30 minutes to set completely.
Step 6: Adding the Final Touches
After your bonbons are fully set and demolded gently, it’s time to dress them up. Drizzle melted white chocolate across the tops to create a striking contrast. Sprinkle freeze-dried cherry pieces to add delightful texture and cherry flavor bursts. Lastly, for an opulent statement, add a small piece of edible gold leaf to each bonbon. These finishing touches make your Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe true works of art.
How to Serve Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe
Garnishes
Beyond the freeze-dried cherries and gold leaf, consider fresh mint leaves or a dusting of powdered sugar for an added elegant flair. These enhance the bonbons visually and complement the cherry-chocolate flavor with a hint of freshness or sweetness.
Side Dishes
Pair your bonbons with a light glass of ruby port, sparkling rosé, or a rich cup of espresso to highlight their richness. A small bowl of fresh berries also brightens the plate and adds a refreshing contrast to the decadent chocolate.
Creative Ways to Present
Present these bonbons on a sleek slate platter or beautiful ceramic dish, arranging them in neat rows or a circular pattern. For a special occasion, individual clear boxes or decorative paper cups make stunning party favors or gifts. You might even stack them in a small tiered tray to create a dazzling dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe can be stored in an airtight container in the refrigerator for up to one week. Keep them cool to maintain the ganache’s creamy texture and the shells’ crisp snap.
Freezing
If you want to prepare bonbons well ahead of time, you can freeze them for up to two months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed container with parchment layers. Thaw slowly in the refrigerator before serving to preserve flavors and texture.
Reheating
These bonbons shine best served slightly chilled or at room temperature. Avoid microwaving as this can cause the chocolate to lose its temper and ganache to become too soft. Instead, simply allow them to come to room temperature naturally after refrigeration for an ideal eating experience.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will give a sweeter, creamier shell and ganache, which some may prefer. Just be mindful that milk chocolate melts differently, so adjust your tempering process carefully to maintain that glossy finish.
What if I don’t have cherry preserves? Can I use fresh cherries?
Fresh cherries can work but need to be cooked down with sugar into a compote or reduced to avoid excess moisture, which could affect the ganache texture. Cherry preserves or jam are the easiest way to guarantee the right consistency and flavor.
How important is tempering the chocolate?
Temper is what gives the shells their shine, snap, and smooth finish, so it’s highly recommended. Untempered chocolate can be dull, soft, or have a grainy texture. Taking the time to temper makes all the difference for professional-quality bonbons.
Can I make the cherry ganache without butter?
Yes, you can skip the butter, but it does add richness and a beautiful glossy finish. Without butter, the ganache won’t be quite as smooth or velvety, but will still be delicious.
Is edible gold leaf safe to eat?
Edible gold leaf is 100% safe and tasteless, used widely in desserts and high-end pastries. It adds a luxurious visual wow factor without altering the flavor.
Final Thoughts
Making the Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe is a wonderfully rewarding adventure that culminates in a bite-sized indulgence sure to impress anyone lucky enough to try them. From their glossy shells to the vibrant cherry ganache and dazzling gold leaf finishing touches, these bonbons are a celebration of flavor and elegance. Don’t hesitate to dive in and create these enchanting treats—you’ll love every delicious moment!
Print
Cherry Chocolate Bonbons with Cherry Ganache and Gold Leaf Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 bonbons
- Category: Dessert
- Method: Stovetop
- Cuisine: European
Description
These Cherry Chocolate Bonbons are an indulgent treat featuring a rich dark chocolate shell filled with a luscious cherry ganache. The ganache blends dark chocolate, cream, butter, and cherry preserves for a perfect balance of sweetness and tartness. Finished with a drizzle of white chocolate, freeze-dried cherry pieces, and optional edible gold leaf, these bonbons make an elegant dessert or gift-worthy delight.
Ingredients
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
- Prepare the Chocolate Shell: Finely chop 300g of dark chocolate to ensure even melting. Gently melt the chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Once melted, allow it to cool slightly until glossy and smooth.
- Coat the Molds: Using a pastry brush or spoon, coat the inside of bonbon molds with a thin layer of tempered chocolate, covering every corner for a sturdy shell. Refrigerate molds for 15 to 20 minutes until firm.
- Make the Ganache Base: Heat 100ml of heavy cream in a small saucepan over medium heat until it begins to simmer, avoiding boiling. Place 200g of chopped dark chocolate in a bowl, then pour the hot cream over it. Let sit for one minute, then stir slowly until smooth and silky.
- Enrich and Flavor the Ganache: Stir in 50g of unsalted butter until melted and incorporated. Fold in 100g of cherry preserves thoroughly. Cool ganache to room temperature, then refrigerate for 1-2 hours until set.
- Fill and Seal the Bonbons: Once chocolate shells have set, carefully demold and place on parchment-lined baking sheet. Fill each shell with chilled cherry ganache, leaving a small space at the top. Cover with additional tempered chocolate to seal. Smooth the tops with a spatula and refrigerate for 20 to 30 minutes to set.
- Decorate and Finish: Remove bonbons from molds carefully once firm. Drizzle melted white chocolate over the tops. Sprinkle freeze-dried cherry pieces for texture and visual appeal. Optionally, place a small piece of edible gold leaf on each bonbon for an elegant touch.
Notes
- Tempering chocolate is key to get a glossy, crisp shell—avoid overheating.
- Use good quality dark chocolate for best flavor.
- Cherry preserves can be swapped with other fruit jams for variation.
- Ensure ganache is well chilled to prevent melting the chocolate shells during filling.
- Handle molds gently to avoid cracking fragile chocolate shells.
- Edible gold leaf is optional but adds a luxurious appearance perfect for special occasions.
