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
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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 


Special equipment:
a candy thermometer; bonbon molds
  1. 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.
  2. 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.