Recipe courtesy of Susan Notter
Caramel Filled Chocolate Bonbons
- Level: Intermediate
- Yield: 40 pieces
- Total: 9 hr 45 min
- Prep: 30 min
- Inactive: 9 hr
- Cook: 15 min
Ingredients
4 ounces glucose
17 ounces sugar
20 ounces hot cream
4 ounces unsalted butter, cut into pieces
4 ounces salted peanuts, chopped
30 (1-inch) white chocolate shells
6 ounces melted white chocolate
Directions
- Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
- Place a small amount of chopped peanuts in the base of each chocolate shell.
- When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
- Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.