White Chocolate Bonbons
Category: Desserts
Servings: 22
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 125g |
| Sugar | 75g |
| Potato starch | 25g |
| All-purpose flour | 35g |
| Unsweetened cocoa powder | 15g |
| Dark chocolate (55% cocoa) | 75g |
| Fresh cream | 75g |
| Raspberries | 100g |
| Acacia honey | 15g |
| White chocolate | 400g |
| Food coloring | As needed |
Instructions
Step 1: Prepare the Sponge Cake (Pan di Spagna)
Start by separating the egg yolks from the egg whites. Place the yolks in the bowl of a stand mixer with a whisk attachment, adding half of the sugar. Beat the yolks until they become pale, fluffy, and aerated. Set aside.
In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form, which should take about 4-5 minutes.
Gently fold the whipped egg yolks into the egg whites until well combined, being careful not to deflate the mixture.
Sift the flour, potato starch, and cocoa powder together in a separate bowl. Gradually add these dry ingredients to the egg mixture in two additions, mixing gently from the bottom upwards.
Transfer the batter to a 15 cm round cake pan lined with parchment paper. Bake in a preheated static oven at 180°C (350°F) for approximately 20 minutes. Perform the toothpick test to check doneness. Once baked, remove the sponge cake from the oven and let it cool slightly in the pan.
Step 2: Make the Raspberry Ganache
While the sponge cake is baking, begin preparing the raspberry ganache. In a small saucepan, combine the raspberries and honey. Heat the mixture over low heat for about 5 minutes, stirring occasionally. Once softened, strain the mixture to remove the seeds, creating a smooth raspberry puree.
Chop the dark chocolate finely and bring the cream to a boil in a separate saucepan. Once boiling, pour half of the hot cream into the chopped chocolate, stirring until it melts smoothly. Add the remaining cream and stir again.
Combine the raspberry puree with the chocolate ganache. Stir until fully incorporated, creating a smooth, silky ganache.
Step 3: Prepare the Sponge Cake Crumbs
Once the sponge cake has cooled slightly, crumble it into small pieces using your hands. Set aside.
Step 4: Combine the Ganache with the Sponge Cake Crumbs
Reheat the ganache to a warm, pourable consistency, then mix in the sponge cake crumbs. Stir to ensure the crumbs are well coated with the ganache.
Cover the mixture and refrigerate for about 30 minutes to allow it to firm up.
Step 5: Shape the Bonbons
Once the mixture has set, take about 15g of the mixture at a time and roll it into small egg-shaped balls. Place each ball onto a tray lined with parchment paper. You should end up with around 20 bonbons. Return them to the fridge for another 30 minutes to allow them to firm up further.
Step 6: Coat the Bonbons in White Chocolate
Chop the white chocolate finely and melt it using a double boiler or microwave, stirring frequently. Heat the white chocolate to 42°C (108°F) for a smooth, glossy finish.
Once the white chocolate is melted, dip each bonbon into the melted chocolate one by one, using a fork to coat them completely. Place the coated bonbons back onto the parchment-lined tray.
Step 7: Decorate the Bonbons
Divide the remaining white chocolate into several bowls, depending on how many colors you wish to use for decoration. Add a small amount of fat-soluble food coloring to each bowl to create different shades.
Use piping bags or small cones to drizzle the colored chocolate over the bonbons to create decorative patterns.
Step 8: Chill and Serve
Place the decorated bonbons in the refrigerator to set completely. Once hardened, they are ready to be served. Enjoy your elegant, colorful white chocolate bonbons!
These delicious bonbons make for the perfect treat for any occasion, offering a rich, creamy interior with a crisp white chocolate coating and a hint of fruity raspberry.
