0.0 – 0 reviews • Gluten Free
| Level: |
Advanced |
| Total: |
2 hr 10 min |
| Active: |
40 min |
| Yield: |
24 servings |
| Level: |
Advanced |
| Total: |
2 hr 10 min |
| Active: |
40 min |
| Yield: |
24 servings |
Ingredients
- 14 ounces heavy cream
- 4 ounces sugar
- 3 ounces sorbitol
- 2 ounces inverted sugar
- 1 ounce dextrose powder
- 1 ounce peppermint extract
- 1 vanilla bean, split and seeded
- 5 tablespoons butter
- 7 ounces 65-percent dark chocolate
- 7 ounces 38-percent milk chocolate
Instructions
- In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
- In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
204 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
15 g |
| Protein |
2 g |
| Cholesterol |
31 mg |
| Sodium |
15 mg |
| Serving Size |
1 of 24 servings |
| Calories |
204 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
15 g |
| Protein |
2 g |
| Cholesterol |
31 mg |
| Sodium |
15 mg |
