Mint bon-bons
Item 1 of 1
- Petit four
- medium
- 60
- 30 minutes
This recipe from Marcus Wareing is a classic after-dinner mint and chocolate combination. You can keep any spare bon-bons for up to a week somewhere cool, but not in the fridge.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 550g of white fondant
- 35ml of water
- 1 1/2 tsp peppermint essence
- 2 tsp lemon juice
- 1 tray of Valrhona dark chocolate shells
- 550g of Valhrona 61% chocolate
- neige décor, for rolling
SAVE RECIPE
Equipment
- Bain-marie
- Thermometer
Method
1
Place the fondant and water into a bowl. Warm over a bain marie until smooth, do not let the temperature of the chocolate exceed 32°C
- 550g of white fondant
- 35ml of water
2
Remove from the heat and add the peppermint and the lemon juice. Fill the dark chocolate truffle shells with the fondant until full
- 1 1/2 tsp peppermint essence
- 2 tsp lemon juice
- 1 tray of Valrhona dark chocolate shells
3
Leave for about 1 hour at 15°C until the exposed fondant has crystallised
4
Now join each shell half together and cap with the melted dark chocolate. Leave to set again
- 550g of Valhrona 61% chocolate
5
Finally, roll the bon-bons in the melted chocolate and then in the neige décor to finish
- neige décor
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