These three outstanding fillings are perfect for bonbons: Earl Grey, passion fruit caramel, and vanilla dark chocolate ganache.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: French
Servings: 48bonbons filled per filling
Calories: 19kcal
Author: Stefani
Ingredients
Vanilla Dark Chocolate Ganache
100gramsheavy whipping cream
100gramsdark chocolate
5gramsvanilla extract
10gramsglucoseyou can also use corn syrup
Earl Grey Ganache
350gramsheavy whipping cream
15gramsEarl grey tea
75gramsunsalted butter
10gramstrimolineyou can also use corn syrup
500gramsmilk chocolate
Passion Fruit Caramel
25gramsglucoseyou can also use corn syrup
250gramssugar
20gramswater
100gramsheavy whipping cream
100gramspassion fruit purée
US Customary - Metric
Instructions
Ganache Instructions (for Vanilla Dark Chocolate Ganache and Earl Grey Ganache)
Bring cream to a boil in a saucepan on medium-high heat. If making Earl Grey ganache, place tea in a tea ball in the cream during the boil. Remove from heat as soon as the liquid begins to boil.
Place remaining ganache ingredients in a large mixing bowl. Pour hot cream into the bowl and stir until chocolate is melted and all ingredients are fully integrated.
Let ganache rest until ready to use.
Passion Fruit Caramel Instructions
In a small saucepan on medium-high heat, bring glucose, sugar and water to boil until they have a dark caramel color. Do not stir.
At the same time, combine the cream and passion fruit together in another small saucepan and bring to a boil on medium-high heat. Remove from heat as soon as the liquid begins to boil.
When the caramel is done, carefully mix in the cream and passion fruit.
Let the caramel rest for at least 30 minutes before adding to the bonbons.
Video
Notes
Nutrition information is for Vanilla Dark Chocolate Ganache.