Description

Hello, chocolate lovers! If you’re searching for the perfect balance of decadence and elegance, look no further than these Cherry Chocolate Bonbons. Whether you’re preparing for a special occasion or simply indulging your sweet tooth, these delicate treats are sure to impress. Combining rich dark chocolate with the fruity essence of cherries, these bonbons will become your go-to treat for any celebration. Plus, with the touch of edible gold and freeze-dried cherry pieces, they are not only a delight to taste but a feast for the eyes as well!

So, let’s dive into how you can make these cherry chocolate bonbons at home and experience the magic for yourself.

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)

These ingredients come together to create a perfectly balanced cherry chocolate bonbon, with the richness of dark chocolate and the sweetness of cherries. If you have any dietary restrictions, feel free to substitute the dark chocolate for dairy-free options, or use a sugar-free cherry preserve if needed.

Instructions

Step 1: Prepare the Chocolate Shells

First, chop the 300g of dark chocolate finely to ensure it melts evenly.
Temper the chocolate by gently melting it. You can do this over a double boiler or in the microwave in short bursts. Be sure to stir continuously to prevent it from burning.
Once melted, take the chocolate off the heat and allow it to cool slightly. It should be glossy and smooth.
Using a pastry brush or spoon, coat your bonbon molds with a thin layer of tempered chocolate. Be sure to cover the sides completely, as this will form the outer shell.
Place the molds in the fridge for about 15-20 minutes or until the chocolate is firm to the touch.

Step 2: Make the Cherry Ganache Filling

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the 200g of chopped dark chocolate in a bowl and let it sit for about 1 minute to melt.
Stir gently until the chocolate and cream are fully incorporated into a smooth ganache.
Add the 50g of butter to the ganache, stirring until it melts and is fully blended.
Finally, fold in the 100g of cherry preserves, ensuring it’s evenly distributed throughout the ganache.
Let the ganache cool to room temperature, then place it in the fridge to chill and set for about 1-2 hours.

Step 3: Assemble the Bonbons

Once the chocolate shells are set, carefully remove them from the molds.
Using a spoon or a piping bag, fill each chocolate shell with the cherry ganache mixture, leaving a small gap at the top.
Once filled, coat the bonbons with more tempered dark chocolate to seal them. Use a spatula to smooth the tops.
Return the molds to the fridge to set for about 20-30 minutes.

Step 4: Decorate the Bonbons

Once the bonbons are fully set, remove them from the molds.
Drizzle melted white chocolate over the bonbons for an elegant finish.
Sprinkle with freeze-dried cherry pieces and, for an extra touch of glamour, top with edible gold leaf.

Your cherry chocolate bonbons are now ready to be enjoyed!

Notes

Tempering Chocolate: Tempering is crucial to achieving a smooth, shiny chocolate shell. It prevents the chocolate from becoming dull or streaky. If you’re new to tempering, you can use a candy thermometer to make sure the temperature is right.
Ganache Texture: For a smoother, silkier ganache, ensure the cream is hot when poured over the chocolate, allowing it to melt evenly.
Cherry Preserves: If you prefer fresh cherries, you can make your own preserves by cooking fresh cherries with sugar and lemon juice, but preserves offer a simpler and quicker option for this recipe.