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Amarula Chocolate Bon Bon Recipe Recipe
by Tandy Sinclair

In February I was sent a bottle of Amarula with a recipe for macaroons. I stuck the recipe onto my fridge as the filling was something I knew I was going to make. It is sucrose free and sounded divine. I have been so busy since then that I have not had the time to do anything with the recipe. But as soon as I got invited to enter the Amarula gifting inspirations competition I decided to make the Amarula dark chocolate filling to put into a chocolate cup to make a really decadent bon bon. These are seriously rich and seriously moreish and I am glad I only made 4 for the test round. The reason I only made 4 is because my brand new candy mould broke the first time I used it. I was not impressed as I chose what I thought was an expensive mould to make the bon bons and I had to cut off a third of the mould and throw it away. What a waste. I say that I made a test round. They were meant to be the only batch I made, but I was not happy with the end look. In fact, the first batch had to be scraped out of the mould as they did not pop out like I expected them to – this is when the mould broke. And the second batch did not fit nicely into the box I chose, and I had to use spray and cook to get the chocolates out of the mould and they did not look attractive. I will not share with you what my friends called them! It was only after Dave and I had tasted them that I decided to make a third batch using the little gold cups I have for truffles. However, the little gold cups were not sturdy enough and so I went out and bought a really expensive silicone mould and it worked! I am really happy with the look, and the taste of my bon bons.

Amarula Chocolate Bon Bon Recipe

Recipe adapted from one provided by Amarula and created by Top Nosh, Nadin Pospech

Ingredients:

for the centre of the bon bons

Method:

for the centre of the bon bons

Mix the Amarula and glucose together in a small saucepan

Heat until warm, on a medium temperature setting

Reduce the heat to the lowest setting and add the chocolate

Mix until smooth and use while soft

for the chocolate casing

Place a spoonful of the tempered chocolate into the mould and drag it up the sides

Place in the fridge and leave to set

Spoon or pipe some of the Amarula filling into the centre of the chocolate mould

Cover with chocolate and leave to set before turning out

Cooks Notes:

This can be refrigerated until needed

2.2

http://tandysinclair.com/amarula-chocolate-bon-bon-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

For the competition there are a few questions I need to answer:

I would like to give a bottle of Amarula to my friend Celia. She has inspired me to create home made chocolates and my first batch I think are worthy of a thank you.

I would give her the bottle of Amarula together with some of my Amarula bon bons so that she could see how her inspiration has followed through into creation.

I hope Celia is the lucky recipient of a year’s supply of Amarula. Not only has she inspired me to make my own chocolates, but she has also kick started my love affair with sourdough, and I am having the time of my life creating recipes using my sourdough starter, which she sent me.

What I blogged:

Tandy

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About Tandy

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.