Recipe
Easy Caramel-Filled Chocolate Bonbons
These rich chocolate bonbons are filled with creamy dulce de leche, a no-fuss caramel made from sweetened condensed milk. They're easy to make and perfect for the holiday season.
Difficulty: Moderate
Yield: 32 bonbonsUdstyr
- Chocolate mold
- Infrared or probe thermometer
- Piping bag
- Scraper
Ingredients
- 1 can sweetened condensed milk*
- 200 g quality dark chocolate
- 100 g quality dark chocolate
Instructions
Bonbon shells
- Melt and temper 200 g quality dark chocolate. Pour the tempered chocolate into the cavities of your chocolate mold, filling them completely. Tap the mold on the counter several times to eliminate air bubbles.200 g quality dark chocolate
- Flip the mold upside down and tap out the excess chocolate onto a piece of parchment paper. Scrape off any excess from the top of the mold with a scraper and let the chocolate shells set in a cool place (16-18°C / 60-65°F) with the cavities facing down on a piece of parchment paper. Ideally overnight or at least 2 hours.
Dulche de leche filling
- Place the can of sweetened condensed milk in a large pot and cover it completely with water. Put a lid on the pot and bring the water to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for 3 hours.1 can sweetened condensed milk*
- IMPORTANT: Check the water level regularly to make sure the can stays fully submerged—if the water evaporates and exposes the can, it can explode. Add more water as needed to keep it covered.
- After 3 hours, carefully remove the can with tongs or a fork and let it cool for at least 1 hour. Do not open the can while it’s still hot! Once cooled, transfer the caramel to a piping bag**.
Chocolate bonbons
- Pipe the cooled caramel into the chocolate shells, filling them 80%. Melt and temper the remaining 100 g quality dark chocolate. Pour the chocolate over the caramel-filled molds to seal them completely. Scrape off any excess chocolate from the top of the mold with a scraper and let the bonbons set in the cool place again for at least 30 minutes.100 g quality dark chocolate
- Once fully set, gently tap the bonbons out of the mold.
Notes
*Make sure to use sweetened condensed milk, not plain condensed milk, as the latter won’t caramelize.
**This recipe makes a large batch of dulche de leche. Store any leftovers in a sealed jar in the fridge for 1–2 weeks.