Belgium Chocolate BonBon | HomeMade Chocolate Truffles | Chocolate Ganche Filled inside Chocolate

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

liquor

🥗Healthier: non-alcoholic flavoring

💰Cheaper: fruit juice

Fruit juice can add flavor without the cost of liquor.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are often cheaper and can provide a similar crunch.

Take 200 grams of dark chocolate compound and 100 grams of milk chocolate compound.

Melt the dark chocolate in a bowl using a microwave for 30 seconds three times or using a double boiler.

In another bowl, add fresh cream and microwave it similarly.

Mix the melted dark chocolate with the cream until well combined.

Pour the chocolate mixture into a silicone mold, filling each space carefully.

Tap the mold to remove any air bubbles and ensure the chocolate is evenly spread.

After 5 minutes, check the chocolate; it should be thick.

Remove the excess chocolate from the mold by inverting it.

Add fillings such as hazelnuts or other nuts into the chocolate.

Prepare a piping bag with the chocolate mixture to fill the molds.

Fill each section of the mold, leaving some space for the top layer of chocolate.

Tap the mold again to level the filling.

Place the filled mold in the freezer for 6 minutes.

After 6 minutes, remove the mold from the freezer; the chocolate should be set.

Melt more chocolate if needed and cover the top of the filled molds with it.

Scrape off the excess chocolate from the top of the mold.

Put the mold back in the freezer for 30 minutes to set completely.

After 30 minutes, remove the chocolates from the mold by pressing gently.

Apply edible gold dust to give a golden touch to the chocolates.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens