White chocolate bon bons
- Vegetarian
- Difficulty: Average
- Prep time: 1 h 30 min
- Cook time: 30 min
- Makes: 22 pieces
- Cost: Average
- Note plus resting time (3 hours)
PRESENTATION
White chocolate bonbons add a touch of magic to any Easter celebration, especially when they're shaped like little eggs and filled with a tasty surprise. And you know what? The exterior offers that satisfying crunch from the white chocolate bonbons shell, while the inside stays soft and slightly tangy because of the fresh raspberry and chocolate mix. Really, this treat looks as good as it tastes, with the bright raspberry center standing out against the pale shell.
What makes these homemade white chocolate bonbons really special—like, really really special—is how the raspberry and chocolate flavors blend together. Already a favorite in cakes and creamy puddings, this combo shines in candy form. The egg shape? Perfect for spring festivities. It adds a playful twist that delights both kids and adults. Pretty much.
Easter gatherings become even more festive with a plate of these white chocolate truffles alongside other colorful sweets like decorated cookies. Kids love these little egg-shaped candies, and the burst of sweet raspberry filling always surprises them. Seriously good. The contrast—the crunchy shell with the moist center—keeps everyone coming back for more. Fans of white chocolate confections will find this version brings something fresh to the mix, especially if they enjoy a fruity kick in their chocolate treats.
These bonbons pair easily with other white chocolate desserts, enhancing any holiday spread with fun, springtime vibes. Whether added to a dessert tray or given as gifts, these white chocolate bonbons make Easter a bit brighter—and much tastier. To be honest, the combination of tender filling and golden exterior provides that special feeling that comes with homemade holiday treats. Plus, these bonbons bring a splash of color to the table, complementing other festive goodies and making the celebration even more memorable. So here's the deal: get ready to indulge in these delicious treats that promise to be a hit with everyone at your Easter gathering.
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INGREDIENTS
- Ingredients for the cocoa sponge cake
- Eggs 4.4 oz (125 g)
- Sugar 6 tbsp (75 g)
- Potato starch 3 ⅛ tbsp (25 g)
- Type 00 flour ¼ cup (35 g)
- Unsweetened cocoa powder 3 tbsp (15 g)
- for the ganache
- Dark chocolate 55% 2.6 oz (75 g)
- Fresh liquid cream 0.3 cup (75 g)
- Raspberries ¾ cup (100 g)
- Wildflower honey 1 tbsp (15 g)
- for decoration
- White chocolate 2.4 cups (400 g)
- Food coloring to taste - liposoluble
How to prepare White chocolate bon bons
To make the white chocolate bon bons, first prepare the sponge cake. Separate the yolks from the whites 1, transfer the yolks to the bowl of a stand mixer fitted with a whisk, along with half of the sugar 2. Beat the yolks until they are pale, fluffy, and frothy.
Set aside and also whip the egg whites with the other half of the sugar (4-5). At this point, combine the yolks with the egg whites 6, gently mixing from the bottom up so as not to deflate the mixture.
At this point, sift flour, potato starch 7, and cocoa powder 8 into a bowl. Add the dry ingredients to the egg mixture in two batches 9.
and always mix from the bottom up 10. Transfer the mixture into a 6-inch mold previously lined with parchment paper 11. Bake in a preheated static oven at 356°F on the middle rack for about 20 minutes. Always do the toothpick test, and when it is done, take the sponge cake out of the oven and let it cool slightly in the mold 12.
While the sponge cake is baking, start preparing the raspberry ganache. Pour raspberries and honey into a small saucepan 13. Cook over low heat for about 5 minutes, stirring often 14 until they soften and become a puree 15.
Strain the obtained mixture 16 and set it aside 17. Finely chop the chocolate 18.
and bring the cream to a boil 19. Then, while keeping it warm, pour about half of the cream into the chocolate 20 and stir with a spatula to combine with the chocolate 21.
Pour the remaining cream 22 and stir again. Then add the raspberry mixture 23 and blend everything with an immersion blender 24.
Cover with plastic wrap 25 and let crystallize in the refrigerator for 2 hours. After this time, remove the cooled sponge cake from the mold, take 150 grams of it, and cut it into pieces 26. Then crumble it with your hands into a bowl 27.
to obtain sponge cake crumbs 28. Take the chocolate ganache 29 and melt it in a double boiler or microwave, stirring often 30. Solidifying the ganache and then melting it again helps achieve a smoother finish on the final chocolate.
Pour the sponge cake into the ganache 31 and mix first with a spatula and, if necessary, with your hands to compact the mixture 32. Cover and let it firm up in the refrigerator for 30 minutes. Then take a portion of the mixture about 0.5 oz 33.
and with your hands, shape it into slightly elongated spheres, forming egg shapes 34. Continue this way until you have made them all (you will get about twenty), placing them on a tray lined with parchment paper, and place them in the refrigerator for another 30 minutes. Finely chop the white chocolate 35 and transfer 265 grams into one bowl and 135 grams into another 36. At this point, melt the larger batch of white chocolate in a double boiler or microwave, stirring often, and bring it to a temperature of 108°F.
Then pour the other part of the chopped chocolate into the just-melted chocolate 37 and stir: the temperature should reach 84°F 38. Dip the balls one at a time into the melted white chocolate 39, gently submerging them,
and use a fork to coat them entirely 40. Then transfer each bon bon onto a tray lined with parchment paper 41 and continue for all the others 42.
At this point, divide the remaining white chocolate into 4 or more small bowls: by adding different food colorings, you can decorate your bon bons. Add a pinch of fat-soluble coloring to each bowl 43 and mix 44 to create colored chocolate for decorations. We chose yellow, light blue 45.
pink 46, and green 47. Prepare some parchment paper cones and transfer the colored chocolate into each one 48.
Use the cones to decorate your white chocolate bon bons as desired (49-50). Then store them in the refrigerator until ready to serve 51.