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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Recipe Information
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
Instructions
1. Prepare the chocolate molds by lightly greasing them with the vegetable oil to make it easier to release the bonbons later.
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.
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.
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.
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.
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.
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.
8. Refrigerate the molds again for at least 20 minutes or until completely set.
9. Gently release the bonbons from the molds. If desired, sprinkle the tops with a tiny pinch of sea salt flakes for garnish.
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
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
