The Science of Good Food: Mocha Bonbons

After a day of chocolate treats and deliciously excessive amounts of cookies and candies, it only made sense to feature more chocolate here on Robust Cooking tonight. From The Science of Good Food, this recipe for Mocha Bonbons is both delicious and informative.

“Letting the chocolate mixture stand at room temperature for 6 hours allows the cocoa butter to gradually crystallize, creating a smoother texture in the bonbons. Corn syrup smoothes out the texture too. To bump up the flavor and texture, the bonbons are rolled in chocolate covered espresso beans, but you could use crushed nuts, chocolate sprinkles or Dutch process cocoa powder.”

Don’t forget, tomorrow is the last day to enter in our cookbook giveaway, where one lucky reader will win a copy of The Science of Good Food. Enjoy!

Mocha Bonbons

8oz bittersweet chocolate (65 to 72%) broken into small pieces
1/3 cup whipping (35%) cream
1/4 cup sweetened condensed milk
1 tbsp butter
1 tbsp instant espresso powder
1 tsp corn syrup
1 tsp coffee-flavored liqueur, such as Kahlua
1/2 cup chocolate covered espresso beans
Butter or oil

1. Place chocolate pieces into a heatproof bowl

2. In a saucepan over high heat, combine cream, condensed milk, butter, espresso powder, and corn syrup. Bring to a boil, then reduce heat so mixture simmers, stirring occasionally, until it thickens into a medium-thin syrup, 3 to 5 minutes. Pour over chocolate and stir very gently (preferably not at all) until melted. Stir in liqueur and let cool at room temperature (about 65 degrees Fahrenheit/18 degrees Celsius, as in a basement closet) for 6 hours. Cover and refrigerate until stiff, 3 to 4 hours.

3. Line a baking sheet with parchment or wax paper and refrigerate until well chilled, about 20 minutes. Use a melon baller or spoon to scoop out rough 1-inch (2.5 cm) balls of the chocolate mixture and place on cold baking sheet. If mixture is too stiff, let soften at room temperature until it can be rolled, 15 to 20 minutes. Cover with plastic wrap and refrigerate until firm but pliable, about 1 hour.

4. In a food processor fitted with a metal blade, grind chocolate-covered espresso beans until coarsely chopped, then transfer to a bowl. Grease your hands with butter or oil and roll chocolate balls between your palms into smooth 1-inch (2.5 cm) balls. Dip balls in crushed espresso beans until coated all over. Serve at room temperature or cover and refrigerate for up to 3 weeks or freeze between wax paper in an airtight container for 2 months. Thaw overnight in refrigerator and return to room temperature before serving.

MAKES ABOUT 35 BONBONS

Recipe from THE SCIENCE OF GOOD COOKING by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/paperback)

Image: sxc.hu