Peppermint Bonbons

Total Time:
2 hr 10 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
20 min

Yield:
24 servings
Level:
Advanced

Ingredients
  • 14 ounces heavy cream
  • 4 ounces sugar
  • 3 ounces sorbitol
  • 2 ounces inverted sugar
  • 1 ounce dextrose powder
  • 1 ounce peppermint extract
  • 1 vanilla bean, split and seeded
  • 5 tablespoons butter
  • 7 ounces 65-percent dark chocolate
  • 7 ounces 38-percent milk chocolate
Directions
  • Special equipment: a candy thermometer; bonbon molds

  • In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.

  • In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Cake Wars