Best 7 Chocolate Filled Bon Bons Recipes

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

CHOCOLATE RASPBERRY GALAXY BONBONS

Steps:

• Before you start anything, make sure to CLEAN YOUR MOLDS! Polycarbonate molds work best to make the shiniest bonbons, but you have to temper your chocoalte and cocoa butter correctly. If your chocolate isn't tempered, the bonbons won't come out of the mold.
• Pour the raspberry puree into a medium saucepan over medium heat.
• In a separate bowl, mix the sugar and NH Pectin together.
• Bring the raspberry puree to a boil, then slowly whisk in the sugar and pectin together. Mix thoroughly to ensure you do not have any lumps.
• Boil for a few minutes to activate the NH Pectin (this will allow the raspberry puree to solidify and be ready to use in our bonbons).
• Turn off the heat and transfer the filling to a separate container.
• Put a sheet of plastic wrap on top so it's touching the surface and cool completely to room temperature.
• Add your chocolate to a heat-safe container.
• Heat up the glucose in the microwave for about 10 seconds.
• Add the heavy whipping cream and glucose into a sauce pan.
• Bring it to a simmer over medium heat (stirring occasionally). Be careful not to boil or burn the cream.
• Carefully pour the hot mixture over your chocolate. Mix together.
• Add in your butter in chunks.
• Use an immersion blender to mix the butter with the ganache. Hold the immersion blender at a slight angle under the surface of the ganache to blend. Do not incorporate any air.
• Fill a large piping bag with your ganache filling and twist the top closed so the filling doesn't spill out.
• Cool the ganache in the piping bag to below 86ºF (30ºC). Pro-Tip: place your piping bag onto the counter to cool the ganache faster.
• Melt the cocoa butter and white chocolate in the microwave in 30-second increments to prevent burning.
• Bring the temperature down to 91ºF (33ºC) and add 1% of cocoa butter paste (See Christophe's tempering chocolate recipe) to temper the cocoa butter. This will make the bonbons shinier!
• Cool the cocoa butter down to 86ºF (30ºC).
• To color your own cocoa butter, stir in your cocoa butter flowers. Using Power Flowers is a great way to get really vibrant chocolate colors. (Our raspberry color- red 4 pieces of red, 4 pieces of white.) (Our purple color- 1 1/4 red, 3/4 blue, and 2 1/2 white)
• Store this cocoa butter mixture at 86ºF (30ºC) until you're ready to use it. (it is not needed but you can easily achieve this using a Waring Chocolate Warmer.)
• Repeat this process for any additional colors you want to use to create your galaxy bonbons.
• For the black cocoa butter, I prefer the pre-made "Abyss" from Chef Rubber. Make sure to temper it by adding 1% of cocoa butter paste at 91ºF (33ºC) and cooling to 86ºF (30ºC) as well.
• Pour the colored cocoa butters into new bowls over a cheese cloth which will strain any lumps and gritty pieces to give you smooth, cocoa butters that are ready to create chocolate bonbon shells!

CARAMEL FILLED CHOCOLATE BONBONS

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

MINT CHOCOLATE BONBONS

Steps:

• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
• Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
• Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.