Chocolate biscuit bonbons

Name: Chocolate biscuit bonbons
Ingredients: 150 g plain biscuits; 2 tablespoons cocoa; 200 g milk chocolate; 50 g butter; 60 g cherry jam; 100 g dark chocolate; 20 g white chocolate; 20 g hazelnuts

Dessert - Chocolate biscuit bonbons by Silviana A. - Recipia

Chocolate biscuit bonbons have a centre with visible crumbs, bound with butter and cocoa, and filled with cherry jam. I coat them in dark chocolate, and I like them best chilled, when the coating breaks cleanly and the centre stays soft. Preparation: 25 minutes. Cooking: 10 minutes. Chilling: 20 minutes. Total time: 55 minutes. Servings: 12. Approximately 250 kcal and 3 g protein per serving.

Ingredients

150 g plain biscuits
2 tablespoons cocoa
200 g milk chocolate
50 g butter
60 g cherry jam
100 g dark chocolate
20 g white chocolate
20 g hazelnuts

Preparation

1. Put the biscuits in a clean tea towel and crush them with a rolling pin for 5 minutes, until you have crumbs of different sizes. Tip them into a bowl and mix with the 2 tablespoons of cocoa. 2. Melt the milk chocolate and butter in a double boiler for about 5 minutes, until smooth. Pour it over the biscuits and mix well for about 5 minutes. 3. With damp hands, divide the mixture into 12 portions. Put 5 g of cherry jam in the middle of each, seal well and shape into balls. Wrap each one individually in cellophane. 4. Chill the bonbons for 20 minutes, then remove the cellophane. Melt the dark chocolate in a double boiler for about 5 minutes, until fluid and glossy, then dip the bonbons in it. 5. Finely grate the white chocolate and chop the hazelnuts. Sprinkle them over the bonbons while the dark chocolate coating is still wet.

Notes

Choose plain biscuits, without a filling. Very crumbly ones break down easily, while firmer ones leave larger pieces in the centre. Unsweetened cocoa keeps the flavour less sweet, while flavoured biscuits change the final taste. The cherry jam should be thick, with little syrup. If it is very runny, leave it to drain for a little while before using it. Take your time sealing the balls, as jam caught at the edges can leak out when you coat them in chocolate. This makes 12 pieces; to make more, double all the quantities in the same proportion. You can prepare them a day ahead and keep them in a box in the fridge for up to 3 days. Chopped hazelnuts can be replaced with 20 g of almonds; the bonbons contain gluten and dairy, and hazelnuts and almonds are tree nuts. I serve them with coffee or black tea.