A Chocolate Lover’s Bonbon

Herringbone A Chocolate Lover’s Bonbon

This Valentine’s Day, impress your sweetheart with an easy to-do chocolate truffle that our Corporate Pastry Chef Becky Kastelz swears by!

Whether you are a beginner baker or chocolate aficionado, this recipe will surely make your heart tingle and leave your sweetheart wondering how you prepared such a decadent dessert. Or add a little spice to your Valentine’s Day evening and make this with your one and only! The possibilities for a unforgettable February 14th are endless…


Yield: 24 – 1″ bonbons

1 cup – Heavy Cream
¼ cup + 1 Tbsp. – Sugar
¼ cup + 1 Tbsp. – Honey
¼ cup + 1 Tbsp. – Butter, soft at room temperature, walnut-sized pieces
9.75 ounces – 62% chocolate, chopped to walnut-sized pieces
¼ cup – Dutch process cocoa powder
3 tbsp. – Powdered sugar


1. Place chocolate and butter in a medium bowl and set aside.
2. Combine heavy cream, sugar, and honey in a medium saucepan and bring to a boil.
3. Gradually pour hot cream mixture over chocolate in 5 increments, pressing chocolate and gently stirring with a rubber spatula. Do not use a whisk! This will incorporate air, creating a dry, crumbly ganache.
4. When the ganache has cooled to room temperature, cover with plastic wrap and let sit overnight.
5. Transfer ganache to a piping bag and cut a ½” opening at the tip. Lightly coat a sheet tray with non-stick spray, then line with parchment paper or wax paper.  Pipe the ganache into uniform rounds or kisses (alternately, you can use a very small portion scoop).  Place in refrigerator for no more than 30 minutes to set up.
6. While the bonbon centers are setting, sift together cocoa powder and powdered sugar and place in a bowl.
7. Remove bonbon centers from refrigerator and gently roll into spheres, then gently roll in cocoa mixture to coat well.

To create more complex flavors, the cream can be infused with spices, herbs, citrus peels, tea, vanilla beans.  Bring the cream to a boil and add infusions.  Cover and steep for 10-30 minutes (depending on desired intensity).  Strain and discard any solids, then bring cream back to a boil to continue with the recipe.

Shelf Life: 3 days at cool room temperature

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