CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS
Provided by Food Network
Categories dessert
Time 2h
Yield 25 large or 40 small bon bons
Number Of Ingredients 12
Steps:
- In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
- Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
- Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
- To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
- In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.
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Shifat Turab
turabshifat@yahoo.comOverall, I thought these bonbons were delicious and I would definitely make them again.
claude cash
cash-c45@aol.comThese bonbons were a bit too rich for my taste, but my friends loved them.
Shaly Ponze
p.shaly@gmail.comI would definitely recommend this recipe to anyone who loves chocolate and caramel.
Jordache Harry Moonsamy
j.moonsamy@hotmail.co.ukThese bonbons were perfect for a special occasion. They were elegant and delicious.
Ebthalmonem Alameen
a.ebthalmonem0@yahoo.comI'm not a huge fan of hazelnuts, but I still enjoyed these bonbons. The caramel and ganache were amazing.
Emilly Dias
d-emilly@hotmail.frThe bonbons were a bit difficult to make, but they were worth the effort. They were absolutely delicious!
Stephanie Twilley
t_s@hotmail.comThese bonbons were a bit too sweet for my taste, but they were still very good.
Isiko Sadiiki
s_isiko71@yahoo.comI love the combination of flavors in these bonbons. The caramel is sweet and chewy, the ganache is rich and creamy, and the hazelnuts add a nice crunch.
Nathan Hobbs
h.nathan@yahoo.comThese bonbons are so delicious and decadent. I can't believe how easy they were to make.
Rajip Gamer
rajip.gamer@yahoo.comI made these bonbons for my husband's birthday and he loved them! He said they were the best chocolates he'd ever had.
Zeba Buctowar
zeba-b97@yahoo.comThe instructions were easy to follow and the bonbons turned out beautifully. I was so happy with the results!
Heino Matthee
mheino88@gmail.comThese salted caramel and hazelnut ganache bonbons were a hit at my party! The combination of the chewy caramel and the rich ganache was perfect, and the hazelnuts added a nice crunch. I will definitely be making these again.