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Eggnog BonBons




Source of Recipe


Chuao Chocolatier


List of Ingredients




2½ cups of fresh eggnog
4 ounces corn syrup or honey
1.5 pounds white chocolate
1 ounce butter, soft
½ cup aged rum
4 c. melted milk chocolate for the shells for dipping and coating


Recipe



Boil the eggnog together with the corn syrup. Chop the chocolate and put it into a bowl. Add the hot eggnog and mix to incorporate into a smooth chocolate ganache. When the mixture is cooled down to around 90 degrees, add the soft butter and mix in well. Add the rum, then leave the mixture to cool down to room temperature.

Temper four cups of melted white chocolate. Pour the chocolate over the molds. Shake the air out and turn over the molds, slightly tapping on them to empty the cavities, leaving a thin shell behind. Let the molds set for a few minutes. With the aid of a piping bag, pipe the eggnog ganache into the cavities and fill, leaving about an eighth of an inch at the edge.

Put in refrigerator to set for half-hour. Pour some more chocolate on the set molds to close the bonbon. Refrigerate for another 10 minutes and then unmold. Store the finished product in an airtight container. Shelf life of three weeks, maximum.