Discover how to create decadent, glossy, and utterly irresistible Cherry Chocolate Bonbons right in your own kitchen. This guide breaks down every step, from creating a luscious cherry filling to achieving that perfect, snappy chocolate shell. Forget store-bought; homemade is where the magic happens!
These elegant treats are perfect for holidays, special occasions, or simply to satisfy a craving for something truly special. With our foolproof tips, you’ll feel like a professional chocolatier. Let’s dive in and craft these beautiful little gems together.
Why You’ll Love This Cherry Chocolate Bonbons Recipe
There’s nothing quite like the burst of sweet cherry encased in rich, dark chocolate. This recipe is designed for success, even if you’re a beginner. We focus on clear, simple instructions to help you master the art of candy making. Plus, they make an incredible homemade gift!
- Perfectly Balanced Flavors: The sweetness of the cherry filling is perfectly complemented by the slight bitterness of dark chocolate.
- Professional Results at Home: We’ll walk you through the tempering process for a glossy, professional-looking finish that snaps beautifully.
- Completely Customizable: Feel free to experiment with different fillings and decorations once you’ve mastered the basic technique.
Ingredients for Decadent Cherry Chocolate Bonbons
For the best results, use high-quality ingredients. Good chocolate is the star of the show, so choose one you love to eat on its own.
For the Chocolate Shell
- Dark Chocolate: 1 pound (450g), finely chopped (at least 60% cacao recommended)
- Cocoa Butter: 1 tablespoon (optional, for extra shine and fluidity)
For the Cherry Filling
- Maraschino Cherries: 1 jar (10 ounces), drained and stems removed
- Powdered Sugar: 1/2 cup (60g)
- Unsalted Butter: 2 tablespoons, softened
- Almond Extract: 1/4 teaspoon
Essential Tools You’ll Need
Having the right tools makes the process much smoother. Here’s what you’ll need:
- Chocolate molds (silicone or polycarbonate)
- Digital kitchen thermometer
- Double boiler or a heatproof bowl over a saucepan
- Spatula and offset spatula
- Piping bag (optional, but helpful for filling)
How to Make Cherry Chocolate Bonbons: A Step-by-Step Guide
Follow these steps carefully to create your own stunning Cherry Chocolate Bonbons. We’ll start with the filling to give it time to set up properly.
Step 1: Prepare the Cherry Filling
First, ensure your maraschino cherries are very well drained and patted dry. Chop them finely. In a small bowl, combine the chopped cherries, powdered sugar, softened butter, and almond extract. Mix until it forms a thick, paste-like consistency. Roll the mixture into small balls, just large enough to fit inside your bonbon molds, and place them on a parchment-lined tray. Chill in the refrigerator for at least 30 minutes.
Step 2: Perfectly Temper the Chocolate
Tempering is what gives your chocolate its signature shine and snap. Place about two-thirds of your chopped dark chocolate in a double boiler or a heatproof bowl set over a saucepan of simmering water. Heat gently, stirring occasionally, until the chocolate is completely melted and reaches a temperature of 115-120°F (46-49°C). Remove from heat, add the remaining one-third of the chocolate, and stir until it melts and the temperature cools to 88-90°F (31-32°C). This is your working temperature.
Step 3: Create the Chocolate Shells
Pour the tempered chocolate into your molds, filling each cavity completely. Tap the mold firmly on the counter to release any air bubbles. Then, invert the mold over your bowl of chocolate, allowing the excess to drip out, leaving a thin, even shell inside each cavity. Scrape the top of the mold clean with an offset spatula. Place the mold in the refrigerator for 5-10 minutes, or until the shells are firm.
Step 4: Fill and Seal the Bonbons
Remove the mold from the refrigerator. Place one chilled cherry filling ball into each chocolate shell. Be careful not to overfill; leave a small gap at the top. Gently pour more tempered chocolate over the top to seal the bonbons. Scrape the surface clean one more time with your offset spatula to ensure a flat bottom. For a truly decadent treat, consider pairing these with our Double Chocolate Chip Cookies for a full dessert spread.
Step 5: Demold and Enjoy
Allow the bonbons to set completely at cool room temperature for several hours or in the refrigerator for about 20-30 minutes. Once fully set, simply invert the mold onto a clean surface. The finished Cherry Chocolate Bonbons should pop right out, looking glossy and perfect.
Pro Tips for Perfect Bonbons Every Time
A few expert tips can elevate your candy-making game.
- Keep Water Away: Even a tiny drop of water can cause your chocolate to seize. Ensure all your tools are completely dry.
- Work Quickly: Tempered chocolate can cool and thicken quickly. If it starts to set, you can gently reheat it for a few seconds to bring it back to the working temperature.
- Polish Your Molds: For an extra-glossy finish, polish the inside of your molds with a soft cotton cloth before adding the chocolate.
Delicious Variations to Try
Once you’ve mastered the basic recipe, the possibilities are endless.
- Add a Little Kick: Soak the cherries in a liqueur like kirsch or brandy for an adult-friendly version.
- Switch the Chocolate: Try this recipe with milk chocolate or white chocolate for a different flavor profile.
- Nutty Addition: Add a small piece of almond or hazelnut to the center with the cherry filling. Love nutty desserts? You might also enjoy our Pecan Pie Cheesecake Bars.
How to Store Your Homemade Bonbons
Store your finished bonbons in an airtight container in a cool, dry place away from direct sunlight. They are best enjoyed within one to two weeks. Avoid storing them in the refrigerator for long periods, as condensation can affect the chocolate’s shine and texture.
Frequently Asked Questions about Cherry Chocolate Bonbons
Yes, you can use chocolate melting wafers or compound chocolate which don’t require tempering. However, you won’t achieve the same glossy shine and satisfying snap of true tempered chocolate.
Fresh cherries contain a lot of water, which can cause the filling to spoil quickly and may break the chocolate shell. We recommend using well-drained maraschino or preserved cherries for the best results and shelf life.
When stored properly in an airtight container in a cool, dry place, your homemade bonbons will stay fresh for up to two weeks.
For the best flavor and texture, use a high-quality dark chocolate with a cacao percentage between 60% and 75%. Look for brands that list cocoa butter high on the ingredient list, as it melts more smoothly.
Cracking can happen if the chocolate shell is too thin or if the filling is too cold when you pour the final chocolate layer. Ensure your shells are evenly coated and allow fillings to warm slightly from the fridge before sealing.
More Decadent Dessert Recipes
If you loved making these bonbons, you’ll be a natural at other homemade treats. For a truly show-stopping dessert, try this amazing Black Forest Cheesecake Recipe. It’s a reader favorite!
Share Your Creations!
We’d love to see your beautiful homemade Cherry Chocolate Bonbons! Snap a photo and share it with us on Pinterest. Your creations inspire us all! Happy candy making!
Cherry Chocolate Bonbons Recipe
Cherry Chocolate Bonbons: The Ultimate Guide to Homemade Candy
Ingredients
Equipment
Instructions
- Ensure maraschino cherries are well drained and patted dry. Chop finely. Combine chopped cherries, powdered sugar, softened butter, and almond extract. Mix until it forms a thick paste. Roll into small balls and chill for 30 minutes.
- Melt two-thirds of the chocolate in a double boiler to 115-120°F (46-49°C). Remove from heat, add the remaining chocolate, and stir until the temperature cools to 88-90°F (31-32°C).
- Pour tempered chocolate into molds, tap to remove air bubbles, then invert to drain the excess. Scrape the top clean and refrigerate for 5-10 minutes until firm.
- Place one chilled cherry filling ball into each shell. Cover with more tempered chocolate to seal, leaving no gaps. Scrape the surface clean for a flat bottom.
- Let the bonbons set completely at cool room temperature or in the refrigerator for 20-30 minutes. Invert the mold to release the finished bonbons.
Notes
For an extra glossy finish, polish the inside of your molds with a soft cotton cloth before use.
