Chocolate Bonbons with a Tangy Ganache

These delicious white chocolate bonbons filled with passion fruit ganache are a wonderful combination of creamy sweetness from white chocolate and vibrant, tangy freshness from real passion fruit. It’s the perfect balance between sweet and tart, making these molded chocolate bonbons absolutely irresistible any time of year! They are ideal for serving as an impressive touch after a nice dinner or to enjoy as a small treat with your afternoon coffee.

Making your own chocolate bonbons is not only fun but also guarantees the freshest filling and best flavor. The best part is the freedom to experiment with flavors, textures and designs. I love the simplicity of these molded chocolates with hearts, but you can decorate your bonbons any way you like.

Check out more chocolate bonbon recipes. 

Tempering Your Chocolate

The most important thing when making molded chocolate bonbons, whether you’re using dark, milk, or white chocolate, is to always temper your chocolate. When done right, your chocolate will have that perfect snap, a beautiful glossy finish, and will pop effortlessly out of the mold. Simply melting the chocolate and pouring it into a mold is going to end up in one big mess that you’ll never get out of that mold.

Now, tempering chocolate might sound a bit intimidating, but honestly, it’s much simpler than it sounds once you get the hang of the basics. With a little practice, you’ll be a pro. I’ve actually put together a simple guide to chocolate tempering to help you master the technique.

When working with chocolate, it’s really important to use good-quality chocolate. While there are cheaper alternatives to real chocolate, such as molding chocolate and chocolate melts, these substitutes tend to have a flat, overly sweet taste. It’s worth spending a little extra for the real deal—you won’t regret it! My favorite chocolate brand is Callebaut and their white chocolate W2 is to die for!

Recipe

Passion Fruit White Chocolate Bonbons

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These delicious sweet and tangy bonbons are full of flavor! With an exotic passion fruit taste mixed with sweet white chocolate, you're bound to be coming back for seconds.

Difficulty: Advanced

Yield: 10 bonbons

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Ingredients

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White chocolate shells:

• 200 g quality white chocolate (for the shells)
• 100 g quality white chocolate (for the base)

Passion fruit ganache:

• 50 ml fresh passion fruit juice*
• 50 ml heavy cream
• 100 g quality white chocolate

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Instructions

White chocolate shells:

• Melt and temper approximately 200 g of white chocolate. Refer to my tempering guide if needed.
  200 g quality white chocolate
• Fill about 10 cavities in a chocolate mold completely with white chocolate.
• Turn the mold upside down and tap it gently onto a piece of parchment paper to let the excess chocolate drip out, leaving thin chocolate shells in the mold.
• Scrape the top of the mold with a spatula to remove any excess chocolate. The chocolate on the parchment paper can be reused once hardened. Place the mold in the fridge until the chocolate sets.

Passion fruit ganache:

• Cut the passion fruits in half and scoop out the pulp. Strain it through a sieve to remove the seeds, leaving pure passion fruit juice. You’ll need 50 ml of juice.
  50 ml fresh passion fruit juice*
• Combine the passion fruit juice and heavy cream in a small saucepan. Stir together but do not heat yet.
  50 ml heavy cream
• Roughly chop 100 g of white chocolate and melt it in a metal bowl over simmering water (double boiler).
  100 g quality white chocolate
• Just before the chocolate is fully melted, heat the passion fruit and cream mixture in the saucepan until it reaches the boiling point. Remove from heat and pour it over the melted white chocolate.
• Stir gently with a spatula or spoon until the mixture forms a smooth ganache.

Assembly:

• Spoon the passion fruit ganache into the set white chocolate shells in the mold, leaving about 3 mm of space at the top for the chocolate base.

White chocolate base:

• Melt and temper an additional 100 g of white chocolate. Fill the remaining space in the mold with the tempered chocolate to create the base.
  100 g quality white chocolate
• Scrape the top of the mold with a spatula to remove any excess chocolate. Place the mold in the fridge until the chocolate is fully set.

Decoration:

• Gently tap the chocolates out of the mold. Optionally, decorate with small white chocolate hearts. To do this, pipe melted white chocolate onto parchment paper using a small piping bag made from parchment paper and carefully draw hearts.

Notes

*You’ll need approx. 4-5 passion fruits to yield 50 ml (1/4 cup) of juice.

Shelf life: These bonbons are intended for home bakers using simple ingredients. They have a shelf life of max 1 week. 

 

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