Cherries Filled Chocolate Bonbons

These filled chocolate bonbons are made with a crisp dark chocolate shell, a smooth white chocolate ganache, and a whole black cherry tucked into the centre. You need to melt the dark chocolate, build the shells, fill them with white ganache and cherries, then seal everything beneath another layer of chocolate. Once set, they are ready to serve as an after-dinner treat, part of a dessert platter, or a homemade gift.

What Are Filled Chocolate Bonbons?

Filled chocolate bonbons are small, moulded chocolates made by creating a chocolate shell and filling the centre with something delicious before sealing it closed. The filling can be anything from ganache and caramel to nuts, fruit, praline or liqueur, which is part of the reason bonbons have become such a beloved confectionery treat.

The word “bonbon” comes from the French “bon”, meaning “good,” with the doubled word essentially suggesting something especially good. Chocolate bonbons developed alongside the wider European chocolate-making tradition, particularly as chocolatiers became more skilled at tempering, moulding and filling chocolate.

Pro Tips for the Best Filled Chocolate Bonbons

• With only two types of chocolate making up most of the recipe, their flavour matters. Choose chocolate you genuinely enjoy eating.
• Keep the chocolate layer thin. You need enough chocolate to create a sturdy shell, but an overly thick coating can make the bonbons difficult to bite or break cleanly.
• Make sure the moulds are completely clean. Any moisture, crumbs, or greasy residue can interfere with the chocolate setting properly.
• Black cherries in syrup bring plenty of moisture, so drain them thoroughly before placing them inside the shells.

Frequently Asked Questions

Do I Need to Temper the Chocolate?

This particular method does not include a tempering step. The microwave-and-set approach keeps the recipe relatively simple for home cooks. For an uncomplicated homemade batch, follow the method as written.

Can I Add Another Filling?

Certainly, provided the additional filling is suitable for chocolate moulds. Chopped nuts, caramel, or other ganache flavors can be used to create different versions. Keep the filling quantity controlled so there is still enough space to seal each bonbon.

How to Store Any Leftovers

Because these bonbons contain cream and cherries, they should be stored carefully and consumed within a reasonable period. Keep them refrigerated and check their appearance, aroma, and texture before serving. Homemade chocolates without preservatives generally have a shorter shelf life than commercially produced confectionery.

How to Make Filled Chocolate Bonbons

Step 1

Step 1

Place the dark chocolate in a microwave-safe bowl and heat it for about 2 minutes. Once smooth, spoon a thin layer of chocolate into the chocolate molds, making sure it reaches the sides. Set the molds aside for 15 minutes, giving the chocolate time to firm up.

Place the dark chocolate in a microwave-safe bowl and heat it for about 2 minutes. Once smooth, spoon a thin layer of chocolate into the chocolate molds, making sure it reaches the sides. Set the molds aside for 15 minutes, giving the chocolate time to firm up.

Step 2

Step 2

Mix white chocolate and hot heavy cream in a small bowl.

Mix white chocolate and hot heavy cream in a small bowl.

Step 3

Step 3

Once the dark chocolate shells have firmed up, spoon the white chocolate ganache into each shell. Place one black cherry in syrup into the centre of each bonbon.

Once the dark chocolate shells have firmed up, spoon the white chocolate ganache into each shell. Place one black cherry in syrup into the centre of each bonbon.

Step 4

Step 4

Spoon more white chocolate ganache over each cherry, covering the fruit completely. Allow the filled shells to set for 15 minutes.

Spoon more white chocolate ganache over each cherry, covering the fruit completely. Allow the filled shells to set for 15 minutes.

Step 5

Step 5

Return to the remaining dark chocolate and use it to cover the tops of the filled chocolates. Let the chocolates set for another 15 minutes.

Return to the remaining dark chocolate and use it to cover the tops of the filled chocolates. Let the chocolates set for another 15 minutes.

Step 6

Step 6

Remove the bonbons from the molds, arrange the filled chocolate bonbons on a serving plate and serve.

Remove the bonbons from the molds, arrange the filled chocolate bonbons on a serving plate and serve.

Step 7

Step 7

Enjoy!

Enjoy!