Bonbons

I recently discovered bonbons . . . which are also known as chocolates. The chocolate shell has a shiny finish and snaps when you bit into it. Bonbons can be stuffed with any sort of filling or ganache or caramel. When I recently made bonbons, I filled them with a mocha ganache, lemon lavender creme, and sea salt caramel. Below are my recipes for the fillings. Enjoy! 🙂

Mocha Ganache

Ingredients:

• 1/2 tsp instant coffee granules
• 4 oz heavy cream
• 4 oz chocolate chips

Directions:

Combine the coffee granules and heavy cream in a saucepan and bring to a simmer (not boil) over medium heat.

Turn off the heat and add the chocolate chips. Swirl the pan slightly (so that all of the chocolate is covered or wet). Let sit for 5 minutes, and then stir until combined.

Refrigerate for a few hours. The ganache shouldn’t be runny or rock hard.

Lemon Lavender Creme

Ingredients:

• 1 1/4 cup milk
• 1/2 cup sugar
• 3 1/2 tsp cornstarch
• Pinch salt
• 1 1/2 – 2 tsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp dried lavender

Directions:

Mix everything together in a saucepan over medium heat and stir until the creme thickens. Take off the heat and sift. Refrigerate until cooled.

Sea Salt Caramel

Ingredients:

• 4 1/2 oz sugar
• 9 oz heavy cream
• Salt to taste

Directions:

Place the sugar in a saucepan and heat over medium heat. At the same time, heat the cream until simmering. Once the sugar has melted and turned a golden brown, turn the heat to low and add the cream a little at a time (for a total of 3-5 additions) and stir continuously.

Add the salt to taste. Refrigerate.