Real bonbons require tempering chocolate at exactly 88°F—one degree off creates white bloom that ruins the glossy finish.
Strawberry Bonbon
Get ready to indulge in a festive treat with these irresistible strawberry bonbons! Bursting with the sweet flavor of fresh strawberries and coated in velvety chocolate, this delightful recipe is a holiday favorite that disappears in a flash. Whip up a batch and watch as friends and family savor every mouthful—it's the ultimate festive indulgence!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 400 grams of cleaned and chopped strawberries (leave some for decoration) (14.1 oz)
🥛Dairy & Eggs(5)
- 2 boxes of cream
- 200 grams of cream (7.06 oz)
- 1 cup of milk (240 ml)
- 1 cup of powdered milk (240 ml)
- 2 cans of sweetened condensed milk
🫙Pantry Staples(2)
- 200 grams of dark chocolate (7.06 oz)
- 150 grams of white chocolate (5.29 oz)
👨🍳 Instructions
- 1
Mix the sweetened condensed milk with the powdered milk and mix well, then add the cream and milk, and heat over medium until it bubbles.
- 2
Add the white chocolate and when it melts, turn off the heat and let it cool. Once cooled, mix with the strawberries and place in a dish.
- 3
Mix the dark chocolate with the cream and microwave for 1 minute, mix well and pour over the cream with strawberries. Refrigerate for 4 hours.
- 4
Finish with chocolate sprinkles and strawberries, enjoy!
💡 Pro Tips
- ✓Heat the condensed milk mixture to exactly 185-190°F to activate proteins for proper thickening without curdling the cream base.technique185-190°F
- ✓Temper white chocolate by cooling the hot cream mixture to 110°F before adding chocolate to prevent seizing and maintain smooth emulsion.technique110°F
- ✓Microwave dark chocolate ganache in 30-second intervals at 50% power instead of full power to prevent overheating and breaking the emulsion.equipment30-second intervals, 50% power
- ✓Pat strawberries completely dry before mixing to remove surface moisture that would dilute the cream base and prevent proper setting.ingredient
- ✓Refrigerate for minimum 4 hours to allow gelatin proteins in condensed milk to fully set and achieve sliceable consistency.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Real bonbons require tempering chocolate at exactly 88°F—one degree off creates white bloom that ruins the glossy finish.
Strawberry Bonbon
Get ready to indulge in a festive treat with these irresistible strawberry bonbons! Bursting with the sweet flavor of fresh strawberries and coated in velvety chocolate, this delightful recipe is a holiday favorite that disappears in a flash. Whip up a batch and watch as friends and family savor every mouthful—it's the ultimate festive indulgence!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 400 grams of cleaned and chopped strawberries (leave some for decoration) (14.1 oz)
🥛Dairy & Eggs(5)
- 2 boxes of cream
- 200 grams of cream (7.06 oz)
- 1 cup of milk (240 ml)
- 1 cup of powdered milk (240 ml)
- 2 cans of sweetened condensed milk
🫙Pantry Staples(2)
- 200 grams of dark chocolate (7.06 oz)
- 150 grams of white chocolate (5.29 oz)
👨🍳 Instructions
- 1
Mix the sweetened condensed milk with the powdered milk and mix well, then add the cream and milk, and heat over medium until it bubbles.
- 2
Add the white chocolate and when it melts, turn off the heat and let it cool. Once cooled, mix with the strawberries and place in a dish.
- 3
Mix the dark chocolate with the cream and microwave for 1 minute, mix well and pour over the cream with strawberries. Refrigerate for 4 hours.
- 4
Finish with chocolate sprinkles and strawberries, enjoy!
💡 Pro Tips
- ✓Heat the condensed milk mixture to exactly 185-190°F to activate proteins for proper thickening without curdling the cream base.technique185-190°F
- ✓Temper white chocolate by cooling the hot cream mixture to 110°F before adding chocolate to prevent seizing and maintain smooth emulsion.technique110°F
- ✓Microwave dark chocolate ganache in 30-second intervals at 50% power instead of full power to prevent overheating and breaking the emulsion.equipment30-second intervals, 50% power
- ✓Pat strawberries completely dry before mixing to remove surface moisture that would dilute the cream base and prevent proper setting.ingredient
- ✓Refrigerate for minimum 4 hours to allow gelatin proteins in condensed milk to fully set and achieve sliceable consistency.timing4 hours minimum