Mocha-holics beware. These bon bons are addictive. They're a combination of chocolate truffles (essentially melted chocolate and cream) and brigadeiro, a fudgy Brazilian candy made from cocoa powder and sweetened condensed milk. 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 crushed chocolate covered espresso beans but you could use crushed nuts, chocolate sprinkles, or Dutch-process cocoa powder.
- 8 oz bittersweet chocolate (65 to 72%), broken into small pieces (about 1-1/3 cups/325 mL)
- 1/3 cup whipping (35%) cream
- 1/4 cup sweetened condensed milk
- 1 tbsp butter
- 1 tbsp instant espresso powder
- 1 tsp corn syrup
- 2 tsp coffee-flavored liqueur, such as Kahlúa
- 1/2 cup chocolate covered espresso beans
- Butter or oil
Makes about 35 bonbons
- Place chocolate pieces into a heatproof bowl.
- 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 cool room temperature (about 65°F/18°C, as in a basement closet) for 6 hours. Cover and refrigerate until stiff, 3 to 4 hours.
- 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.
- In a food processor fitted with a metal blade, grind chocolate-covered espresso beans until finely 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. Roll 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.
© 2008 David Joachim and Andrew Schloss, from The Science of Good Food