We all love bonbons, a delicious treat with endless variations that can accompany a delightful coffee after dinner or serve as an elegant gift that is always well-received. Fruit bonbons are a variation of traditional chocolate ones, and they can be made with gelatin and various flavors coated in sugar...
Ingredients
For the prune bonbons
unit pitted prunes20
unit walnuts10
shot cognac1
semi-sweet couverture chocolate
butter1tbsp
For the cherry bonbons
unit cherries (with stems and firm)20- semi-sweet couverture chocolate100g
- butter1tbsp
- shot cognac1
Nutrition (per serving)
Calories
33.6kcal (1.68%)
Protein
0.3g (0.62%)
Carbs
2.1g (0.78%)
Sugars
1.9g (3.86%)
Healthy Fat
0.7g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Prune and Cherry Bonbons
For the prune bonbons
- Step 1
Place the prunes in a bowl along with the cognac and let them soak for about 15 minutes. Drain them and reserve the cognac.
- Step 2
Melt the chocolate with the butter using a double boiler, ensuring that the steam does not come into contact with the mixture.
- Step 3
Add the reserved cognac to the chocolate mixture and fill the prunes with walnut halves.
- Step 4
Dip the prunes into the chocolate mixture and place them on a tray. Refrigerate until the chocolate hardens.
For the cherry bonbons
- Step 1
Wash and thoroughly dry the cherries, ensuring the stems remain intact.
- Step 2
Place the chocolate and butter in a metal bowl and melt them using a double boiler.
- Step 3
Once fully melted, mix well. Take the cherries one by one by their stems, dip them into the cognac, and then into the melted chocolate. Let them drain without shaking off excess chocolate.
- Step 4
Place the cherries on a tray and refrigerate until the chocolate hardens.
Nutrition (per serving)
Nutrition (per serving)
Calories
33.6kcal (1.68%)
Protein
0.3g (0.62%)
Carbs
2.1g (0.78%)
Sugars
1.9g (3.86%)
Healthy Fat
0.7g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the prunes and cherries are completely dry before dipping them into the chocolate to prevent the chocolate from seizing.
Use high-quality chocolate for a richer and smoother taste.
Refrigerate the bonbons on a tray lined with parchment paper to avoid sticking.
FAQS
Can I use a different type of alcohol instead of cognac?
Yes, you can substitute cognac with other spirits like rum or brandy for a different flavor profile.
How long do these bonbons last?
When stored in an airtight container in the refrigerator, they can last up to a week.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter bonbon.
Do I need to temper the chocolate?
Tempering the chocolate is not necessary for this recipe, but it will give the bonbons a shinier finish and better texture.
Can I make these bonbons vegan?
Yes, you can use vegan chocolate and plant-based butter to make these bonbons suitable for a vegan diet.
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North Terrace, Adelaide, South Australia, 5000
Australia