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
Scale
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.
