Recipe courtesy of Travis Martinez
Peppermint Bonbons
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- Level: Advanced
- Total: 2 hr 10 min (includes chilling time)
- Active: 40 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 204
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 15 mg
- Level: Advanced
- Total: 2 hr 10 min (includes chilling time)
- Active: 40 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 204
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 15 mg
Ingredients
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.
