Bon Bon Jovi
Indulge in the decadent delight of Bon Bon Jovi—a rockstar-inspired treat that combines rich dark chocolate, luscious caramel, and the nutty crunch of pecans for a flavor-packed bite. These homemade bonbons feature a smooth chocolate shell filled with a creamy caramel-pecan mixture, perfectly balanced with a hint of sea salt for that sweet-meets-savory magic. Crafted with just a handful of simple yet luxurious ingredients, these confections come together with ease using techniques like the double boiler method for velvety melted chocolate and a chilled mold for flawless results. Whether you're treating yourself or impressing guests, this recipe delivers gourmet-quality chocolate candies that hit all the high notes. Make these irresistible bites in under an hour and enjoy a dessert experience worthy of the spotlight—perfect for parties, holiday gifting, or an everyday indulgence!
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Ingredients
- 300 grams dark chocolate
- 100 milliliters heavy cream
- 150 grams caramel candies
- 30 grams unsalted butter
- 100 grams chopped pecans
- 1 teaspoons sea salt flakes
- 1 teaspoons vegetable oil
Directions
Step 1
1. Prepare the chocolate molds by lightly greasing them with the vegetable oil to make it easier to release the bonbons later.
Step 2
2. Melt 200 grams of dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Ensure the bowl does not touch the water.
Step 3
3. Once melted, remove from heat and let cool slightly. Using a spoon or pastry brush, coat the inside of the molds with a thin layer of chocolate. Place the molds in the refrigerator for 10 minutes to set.
Step 4
4. While the molds cool, prepare the caramel filling. In a small saucepan, heat the heavy cream over low heat until warm (do not boil). Add the caramel candies and stir continuously until fully melted and combined.
Step 5
5. Stir in the unsalted butter until smooth, then remove from heat. Let the caramel mixture cool slightly before stirring in the chopped pecans and a pinch of sea salt flakes.
Step 6
6. Remove the molds from the refrigerator and fill each chocolate shell with the caramel-pecan mixture, leaving a small gap at the top for sealing with more chocolate.
Step 7
7. Melt the remaining 100 grams of dark chocolate using the same double boiler method. Let cool slightly, then spoon or pipe a layer of chocolate over the caramel filling to seal the bonbons.
Step 8
8. Refrigerate the molds again for at least 20 minutes or until completely set.
Step 9
9. Gently release the bonbons from the molds. If desired, sprinkle the tops with a tiny pinch of sea salt flakes for garnish.
Step 10
10. Serve immediately or store in an airtight container in a cool place for up to one week. Enjoy your rockstar-worthy treat!
Nutrition Facts
| Serving size | 689.7 grams (689.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3637 |
| Total Fat 253.00g | 324% |
| Saturated Fat 108.30g | 542% |
| Polyunsaturated Fat 2.80g | |
| Cholesterol 210mg | 70% |
| Sodium 2254mg | 98% |
| Total Carbohydrate 321.30g | 117% |
| Dietary Fiber 30.70g | 110% |
| Total Sugars 255.00g | |
| Protein 32.80g | 66% |
| Vitamin D 0IU | 0% |
| Calcium 491mg | 38% |
| Iron 37mg | 208% |
| Potassium 2756mg | 59% |
Source of Calories