How To make Chocolate Bonbon Cookies

Tiramisu Truffles (Get the Full Recipe Here)

These tiramisu truffles are so rich and creamy. flavored with mascarpone cheese, coffee and cocoa. It is so easy to make that you must try! If you like classic tiramisu you will surely love these truffles.

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Ingredients:
1 cup + 1 tbsp (250 g) mascarpone
5 oz (140g) ladyfingers (savoiardi cookies)
1 teaspoon coffee + 30 ml boiling water
1/3 cup + 1 tsp (50g) powdered sugar
½ teaspoon pure vanilla extract
¼ cup (30 g) cocoa powder
4 tablespoons hazelnut chocolate spread/ Nutella

Directions:
1. Mix coffee with hot water and set aside until completely cool.
2. Crush the ladyfingers.
3. In a large bowl mix mascarpone with sugar when smooth add chilled coffee and vanilla extract. Mix until smooth. Add the crushed cookies and mix until combined. Put in freezer for 30 minutes.
4. Take small amount of the mixture and roll with your hands into balls, then roll in cocoa powder. Or second potion: take small amount of the mixture in your hands and flatten it. Then add the Nutella in the middle, close and shape into ball. roll in cocoa powder.
5. Refrigerate for at least 2 hours before serving.


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3 Chocolate Bonbon Recipes of real Pastry Chefs ????✨

Your Bonbon Inspiration ????✨
1. Pistachio lime moon bonbon by pastry chef Daniel Diez Berdia
3. White chocolate & violet bonbon by pastry chef Silvia Federica Boldetti
4. Cookie dough bonbon by pastry chef Samira Saade

Find the 3 recipes exclusively on the chef’s profile on the Gronda app:

RED VELVET OREO BONBONS #Recipe #foodtiktok #shorts #food #cookies #chocolate #redvelvet #bonbon

Peppermint Bonbon Cookies

Get the recipe:
These peppermint bonbon cookies feature an ooey-gooey chocolate center, homemade glaze, and crunchy peppermint candy topping.

8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)

How to make chocolate truffles with milk at home(Subtitle on)

*I got about 32 chocolate truffles with this recipe.

[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter

**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.


**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.


[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)

[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...

*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.

If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.

To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.


*Secondary editing and re-uploading of this video are prohibited.


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Homemade candy: Cherry bonbons and cookies & cream bonbons

Answers to some of your questions?
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)

You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.


First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar

Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)

This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons

Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1 diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)

For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1 balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.

I ended up with 50 cherry bonbons and 30 of the cookie and cream

This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)