Valentine's Day Red Velvet Bonbons
Try this Valentine's Day Red Velvet Bonbons recipe.
Try this Valentine's Day Red Velvet Bonbons recipe.
- 1/2 tsp. pure vanilla extract
- for the centers:
- 8 oz. milk chocolate
- 4 oz. bittersweet chocolate
- 4 oz. heavy cream
- 4 oz. cold cream cheese cut into 16 pieces
- 1/2-1 tsp. red gel food coloring (i used wilton)
- for dipping:
- 8 oz. tempered white chocolate (at about 80 degrees
- 8 oz. tempered bittersweet chocolate (at about 88 de
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 bonbon (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- For centers: Chop chocolate and place in a large, heat-proof bowl. Add the cream. Set the bowl over a pan of simmering water. Stir until smooth. (You can take the bowl off the heat when there are still some larger chunks--they will melt.)
- Remove bowl from heat. Add the cream cheese chunks. Switch to a whisk. Whisk until smooth. Add the food coloring and vanilla extract.
- Let cool to room temperature. Press waxed paper to the surface and chill overnight or at least 5 hours.
- Line a baking sheet with waxed paper. Use a small ice cream/cookie scoop and drop evenly sized blobs of the ganache onto the waxed paper. (You should get about 18.) Place baking sheet in freezer for two hours to harden.
- Once the chocolate blobs are firm, remove them from the freezer. Dust your hands with cornstarch and roll into smooth balls. Put the balls back on the baking sheet and chill again for a few hours.
- For dipping: Take one ball of ganache at a time, and drop them into the tempered chocolate. Carefully turn the ball around in the chocolate so it is uniformly covered with chocolate.
- Use a regular fork, or chocolate dipping fork to remove the ball from the melted chocolate. Drag the bottom of the fork over the edge of the bowl to remove the excess melted chocolate.
- Place the bonbon on the waxed paper. Repeat with remaining balls. Drizzle leftover chocolate over the tops of the dipped bonbons.
- Let harden in the fridge until ready to eat.
- Store in the fridge in an airtight container, or layer bonbons on waxed paper in a freezer-proof container. Let some to room temperature before serving.
A Sweet Valentine's Day Surprise: Homemade Red Velvet Bonbons
Valentine's Day. The day of love, romance, and…chocolate? For me, it’s always been about more than just a box of chocolates from the store. It’s about the thoughtfulness, the effort, and the personal touch. That’s why, this year, I decided to ditch the commercial sweets and create something truly special: homemade red velvet bonbons. These little gems are not just incredibly delicious, they’re a beautiful expression of love, perfect for sharing with someone special (or indulging in yourself – no judgment here!).
The process, while seemingly intricate, is actually quite manageable. It's a journey of carefully measured ingredients, the satisfying swirl of the whisk, and the delightful aroma of melting chocolate filling the kitchen. The anticipation builds with each step, from creating the creamy, intensely flavored red velvet centers to the meticulous dipping in rich, tempered chocolate. It’s a labor of love, yes, but the result is worth every minute. The final product? Smooth, decadent bonbons that explode with a velvety red velvet flavor, encased in a crisp, perfectly-tempered chocolate shell. A true masterpiece, if I do say so myself!
The Magic of Homemade: There's something undeniably special about making treats from scratch. It's a chance to control the quality of ingredients, ensuring only the finest chocolate and cream find their way into your bonbons. It’s also a chance to personalize the experience. Want to add a sprinkle of sea salt for an unexpected twist? Go for it! Prefer a different type of chocolate? Experiment! The beauty of homemade treats is the flexibility to create something truly unique and tailored to your taste.
Beyond the Bonbons: Making these bonbons wasn't just about the delicious outcome; it was about the process. The quiet moments spent measuring and mixing, the focus required for the dipping, it was a meditative experience. And the best part? The joy of gifting (or receiving!) something so lovingly crafted. It's a gift that goes beyond the simple exchange of material goods; it’s a gift of time, effort, and a whole lot of love.
Tips and Tricks for Success:
- Tempering Chocolate: This is key to achieving that beautiful, glossy shine and satisfying snap. Take your time and follow the instructions carefully. There are many great online tutorials if you’re new to tempering chocolate.
- Chill, Chill, Chill: Patience is a virtue when making these bonbons. Allowing the ganache to chill thoroughly is essential for achieving the perfect consistency for rolling and dipping.
- Cornstarch Magic: Dusting your hands with cornstarch prevents the ganache from sticking to your hands while you're rolling the balls.
- Presentation Matters: These bonbons are almost too pretty to eat (almost!). Arrange them beautifully on a serving platter and watch them disappear.
More than just a treat, these red velvet bonbons are a statement of love, a testament to your skills in the kitchen, and a delightful way to celebrate Valentine's Day. So, gather your ingredients, put on some music, and let the chocolatey magic begin! Happy Valentine's Day!
This Valentine's Day, let your love shine through every bite.
