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Ingredients
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Chocolate Shell
Filling
Garnish
Method
Chocolate Shell Preparation
Melt the Dark Chocolate
In a heatproof bowl, combine the dark chocolate and coconut oil. Place the bowl over a pot of simmering water (double boiler method) and stir continuously until melted and smooth.
Coat the Molds
Using a spoon or a brush, coat the inside of silicone bonbon molds with the melted chocolate mixture. Make sure to cover the sides thoroughly. Place the molds in the refrigerator for about 10 minutes to set.
Filling Preparation
Make the Ganache Filling
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the milk chocolate, stirring until fully melted. Stir in the vanilla extract and sea salt until well combined.
Assembling the Bonbons
Fill the Chocolate Shells
Once the chocolate shell has set, carefully remove the molds from the refrigerator. Spoon the ganache filling into each chocolate shell, filling it about 3/4 full.
Seal the Bonbons
Reheat any remaining melted chocolate if necessary, and drizzle or coat the top of each filled mold with more melted chocolate to seal the bonbons. Smooth the surface with a spatula if needed.
Chill and Unmold
Place the filled molds back in the refrigerator for another 15-20 minutes to set. Once set, gently pop the bonbons out of the molds.
Garnishing
Garnish the Bonbons
Dust the bonbons with cocoa powder and sprinkle with chopped nuts, if using, for added texture and presentation.
