Chocolate Bonbons

Chocolate Bonbons are a decadent treat combining the rich, fudgy texture of brownies with the silky smoothness of a chocolate coating. We've added rum-soaked raisins and vanilla frosting into the mix for maximal decadence. Combined with a cocoa powder garnish, these are the perfect holiday treat, a delightful accompaniment to hot chocolate or black coffee, and a lovely addition to any Christmas dessert table.

Best of all, these bonbons require only simple ingredients, and couldn't be easier to make. They are also blissfully simple to get creative with, as you can easily mix and match add-ins, such as different frostings, or experiment with varying garnishes like sprinkles, mixed nuts, or powdered sugar. But more on that below.

Now, without further delay, let's make some bonbons. Read on for a complete ingredient checklist, a printable recipe card, and prep tips.

What to Expect - Recipe Overview

If you've read this far, you've likely already decided that these bonbons will make for a delightful addition to your holiday dessert spread, or serve as a delicious after-dinner sweet. Either way, you may still have a few questions. You might be wondering what this recipe is like regarding taste and texture. Or maybe you want to know how hard it is to make? Or perhaps what it pairs well with?

For the answer to those questions and more, read on.

Taste and Texture

As mentioned in the open, chocolate bonbons are rich and decadent treats that feature a fudge-like texture, with a silky-smooth chocolate coating. Think chocolate on chocolate with a dash of fudge for both the texture and flavor. However, to that flavor, we're adding rum-soaked raisins, and to that fudgy texture, we're adding chopped walnuts. A dash of vanilla helps tie it all together, while the final dusting of cocoa powder helps provide some contrast to the sweetness.

Difficulty Level

Very easy, and very beginner-friendly. All of the steps involved in making this recipe are fairly simple and straightforward, utilizing only basic baking and assembly techniques. While melting the chocolate and then coating the bonbons can be tricky for beginner bakers, even this can be easily done with some attention to detail and timing.

Preparation Process

• Batter Creation and Baking: The process starts simply by preparing the brownie batter with rum-soaked raisins, walnuts, and chocolate chips. Then we bake that until it reaches a fudgy consistency.
• Mixing and Shaping: From there, we crumble the baked brownies, combine that with vanilla frosting, and mix until we have a fully combined, cohesive dough. Then the fun starts, and we shape that dough into balls.
• Melt the Chocolate: This takes some attention and timing, but if you follow the directions in the recipe card, I promise you'll get it right.
• Chocolate Coating: Once the chocolate is melted, we dip the bonbons. Take care to ensure an even and smooth coating.
• Finishing Touches: After the coating sets, we dust with cocoa powder for a visually appealing and flavor-enhancing finish.

Pairings

Anything you would pair with chocolate cake, fudge, or chocolate confections will work with these bonbons. Here are some of my personal favorites.

1. Coffee: Strong dark coffee is the way to go, either an espresso or a mocha latte would pair deliciously.
2. Wine: Dessert wines and chocolate are a classic pairing for a reason. In this instance, a glass of port or a sweet red wine would work well.
3. Mousse: These bonbons would make a delicious addition to a chocolate or vanilla mousse.
4. Hot Chocolate: One of my favorite recipes that I've ever posted here to Living the Gourmet is my homemade hot chocolate, and these bonbons would make a delicious pairing.

Ingredient Checklist - Everything You'll Need

This recipe uses only affordable, simple ingredients like raisins, a fudge brownie mix, and vanilla extract. With that said, here's everything you'll need.

• 1 box of fudge brownie mix
  • Note: We're keeping things simple by using a mix, as it gets the job done just fine for this recipe.
  • Tip: This forms the base of the recipe, so I would suggest using a decent-quality mix. Also, I'd opt for mixes labeled fudge, super moist, or decadent to ensure a rich flavor and texture.
  • Substitution: Naturally, a homemade brownie batter works fine too.
• ½ cup raisins
  • Tip: You want the raisins to be fresh and plump so they absorb the rum.
  • Substitution: Before you ask, yes, your dried fruit of choice will work just fine. I'd recommend opting for dried strawberries or cranberries.
• ¼ cup dark rum
  • Note: Opt for a dark, flavor-forward rum so that it complements the chocolate and doesn't become overshadowed.
  • Tip: You want to let the raisins soak for at least 15 minutes, as they need to fully absorb the rum.
  • Substitution: Feel free to get creative here. If you've got a favorite whiskey or would prefer to use red wine, go for it.
  • Non-Alcoholic Options: Non-alcoholic spirits would work best, but orange juice, cherry juice, or apple cider would also get the job done.
• ½ cup walnuts, chopped
  • Tip: Lightly toast the walnuts for added depth of flavor.
  • Substitution: I'd go for pecans, almonds, or hazelnuts. You can also omit them entirely to keep things nut-free.
• 1½ teaspoons vanilla extract
  • Tip: I recommend using pure vanilla extract for the best flavor, as I find artificial vanilla has a bit of an astringent taste to it.
  • Substitution: Almond extract also works, giving the bonbons a nice nutty flavor. That said, feel free to get creative.
• 2 tablespoons water
  • Tip: This is a tricky one (yes, the water is the tricky part). Too much water and the dough becomes too moist. Too little, and the dry dough will be dry, in turn leading to dry bonbons. Thus, add the water as needed to achieve a proper fudgy consistency. See the recipe card for how to do this.
  • Substitution: If you're feeling particularly decadent, heavy cream or half-and-half can be used instead of water.
• 2 eggs
  • Tip: Always bake with room-temperature eggs unless a recipe directs otherwise. This recipe is no exception. The reason we use room temperature eggs is easy blending.
  • Substitution: As always, your egg substitute of choice will get the job done.
• ½ cup chocolate chips (for batter)
  • Tip: My go-to here is either milk or dark chocolate chips. Opt for semi-sweet or bakers chocolate only if you want to reduce or balance the overall sweetness.
  • Substitution: Use white chocolate or butterscotch chips if you're feeling creative.
• 1 cup chocolate chips (for coating)
  • Tip: Melt the chocolate slowly in a double boiler or microwave in 20-second intervals, stirring each time to avoid scorching.
  • Substitution: Use melting chocolate wafers or tempered chocolate for a smoother finish.
• 8 ounces vanilla frosting
  • Tip: As with the eggs, room-temperature ingredients are best. This is doubly true when it comes to frosting. Soft frosting means easier mixing and easier mixing means more even distribution throughout the batter.
  • Substitution: Naturally, homemade frosting or cream cheese frosting both work just fine here.
• Cocoa powder for dusting
  • Tip: Use unsweetened cocoa powder to offset the sweetness of the bonbons.
  • Substitution: Dust with powdered sugar, matcha, or edible glitter. Get creative!

Tips for Making Chocolate Bonbons

All right, if you've read this far, you deserve some tips to help make sure the recipe comes out right. With that in mind, here are my top tips for making homemade bonbons.

1. Prep the Raisins
   • The longer the raisins soak in the rum, the stronger the rum flavor. I suggest letting them soak for at least fifteen minutes. If you've got the time, soak them for a few hours, or even overnight. If you're going alcohol-free, see the ingredient list for my top substitutions.
2. Choose the Right Brownie Mix
   • Opt for a fudgy brownie mix rather than a cake-like mix. You want the bonbons to be as rich and moist as possible. Also, avoid overbaking. Nothing will ruin this recipe as quickly or surely as overbaking. Overbaking means drier, less fudgy brownies. Not fun.
3. Let the Brownies Cool Completely
   • Allow the brownies to cool fully before crumbling them. Not only does this make them easier to work with, but if the brownies are warm it can cause the mixture to become too sticky, especially when combined with the frosting.
4. Use a Cookie Scoop
   • Personally, I just use a tablespoon and my hands, but you can of course opt for a cookie scooper to help shape uniform bonbons. That said, consistent size isn't really that important here, so don't fret if the bonbons aren't all the same size.
5. Chill Before Coating
   • Popping the bonbons in the freezer for ten minutes before dipping them will help make the coating process easier, and ensure a more uniform chocolate shell.
6. Perfect the Chocolate Coating
   • While melting chocolate 'can' indeed be done in the microwave, I do recommend using a double boiler. Also, adding a small amount of coconut oil to the melted chocolate can make it smoother and shinier, and help prevent seizing.
7. Dust with Cocoa Powder Just Before Serving
   • When it comes to garnishing with cocoa powder, wait until the coating has fully set. Use a fine mesh sieve for an even and professional-looking finish.
8. Customize Garnishes
   • Get creative. While I'm using cocoa powder, you can of course use sprinkles, powdered sugar, crushed mixed nuts, chocolate shavings, shredded coconut, or edible gold.
9. Storage Tips
   • Super simple, just set them in an airtight container with some parchment or wax paper, and they should keep for about a week. Serve either chilled or at room temperature.

Print

And those are our Homemade Chocolate Bonbons. If you made this recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you!

Happy Baking!

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