These Amarula Chocolate Bon Bons are better than any truffle I have tasted. You can use any liqueur of your choice to make these sweets.
In February I was sent a bottle of Amarula with a recipe for macaroons. I stuck the recipe onto my fridge as the filling was something I knew I was going to make. It is sucrose free and sounded divine. I have been so busy since then that I have not had the time to do anything with the recipe. But as soon as I got invited to enter the Amarula gifting inspirations competition I decided to make the Amarula dark chocolate filling to put into a chocolate cup to make a really decadent bon bon. These are seriously rich and seriously moreish and I am glad I only made 4 for the test round. The reason I only made 4 is because my brand new candy mould broke the first time I used it. I was not impressed as I chose what I thought was an expensive mould to make the bon bons and I had to cut off a third of the mould and throw it away. What a waste. I say that I made a test round. They were meant to be the only batch I made, but I was not happy with the end look. In fact, the first batch had to be scraped out of the mould as they did not pop out like I expected them to – this is when the mould broke. And the second batch did not fit nicely into the box I chose, and I had to use spray and cook to get the chocolates out of the mould and they did not look attractive. I will not share with you what my friends called them! It was only after Dave and I had tasted them that I decided to make a third batch using the little gold cups I have for truffles. However, the little gold cups were not sturdy enough and so I went out and bought a really expensive silicone mould and it worked! I am really happy with the look, and the taste of my bon bons.
Amarula Chocolate Bon Bons
for the centre of the bon bons
- 20 g liquid glucose
- 100 g Amarula
- 115 g dark chocolate, broken into pieces
for the centre of the bon bons
- Mix the Amarula and glucose together in a small saucepan
- Heat until warm, on a medium temperature setting
- Reduce the heat to the lowest setting and add the chocolate
- Mix until smooth and use while soft
for the chocolate casing
- Place a spoonful of the tempered chocolate into the mould and drag it up the sides
- Place in the fridge and leave to set
- Spoon or pipe some of the Amarula filling into the centre of the chocolate mould
- Cover with chocolate and leave to set before turning out
For the competition there are a few questions I need to answer:
- I would like to give a bottle of Amarula to my friend Celia. She has inspired me to create home made chocolates and my first batch I think are worthy of a thank you.
- I would give her the bottle of Amarula together with some of my Amarula bon bons so that she could see how her inspiration has followed through into creation.
- I hope Celia is the lucky recipient of a year’s supply of Amarula. Not only has she inspired me to make my own chocolates, but she has also kick started my love affair with sourdough, and I am having the time of my life creating recipes using my sourdough starter, which she sent me.
Disclosure: I was sent a 200ml bottle of Amarula as my agreement to take part in this competition. This post is in line with my blogging policy.
What I blogged: