Chocolate Bonbons with Almond and Brandy

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Dark chocolate shells filled with an almond, brandy and egg yolk paste. The filling is not cooked, which is worth knowing, and the shells are made by coating a mould twice.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: Colombian

Keyword: chocolate bonbons

Servings:

Calories: 783kcal

Author: Angela Giraldo

Ingredients

250 g dark chocolate cooking chocolate, for melting
150 g butter melted with the chocolate
40 g almonds, in pieces
50 g ground almonds
2 tablespoons sugar
2 egg yolks raw in the finished filling; use pasteurised if that is a concern
2 tablespoons brandy

Instructions

In a bowl, mix the egg yolks, the brandy, both kinds of almond and the sugar, and stir until it forms a compact paste.
Melt the chocolate with the butter in a heatproof bowl set over a pan of simmering water, without letting the bowl touch the water.
Pour some of the melted chocolate into a mould. Tilt the mould in every direction so the chocolate coats the sides, then pour out the excess and let it set.
Put a spoonful of the almond paste into each hollow, then pour more melted chocolate over to fill the mould and close each one.
Once all the moulds are filled, leave them to cool until the chocolate has hardened.
Turn them out of the mould when you are ready to eat them.

Notes

The filling contains raw egg yolk and is never heated. That is normal for this style of bonbon and it is also worth knowing: anyone pregnant, elderly or immunocompromised is generally advised to avoid raw egg, and pasteurised yolks work identically here. Keep water away from the chocolate. A drop that falls into the bowl will seize it into a grainy paste that cannot be recovered, which is why the bowl should sit above the water and not in it. The double coating is what makes a shell: the first layer sets against the mould, the filling goes in, and the second layer closes it.

Nutrition