Homemade Raspberry Ruby Chocolate Bonbons: A Little Pink Indulgence

👩‍🍳 Instructions

1. 1

   Prepare the Raspberry Purée: In a small saucepan over medium heat, cook raspberries until broken down (5-7 mins). Press through a fine-mesh sieve into a bowl; discard seeds. You should have about 1/2 cup purée.
2. 2

   Make the Raspberry Ganache: In the same saucepan, combine heavy cream, butter, and sugar. Heat over medium-low, stirring, until butter melts and sugar dissolves. Remove from heat, stir in vanilla extract and raspberry purée until smooth. Cool completely, then transfer to a piping bag.
3. 3

   Temper the Ruby Chocolate: Melt two-thirds of the ruby chocolate in a double boiler to 110-115°F (43-46°C). Remove from heat, add remaining chocolate, and stir until melted and cooled to 82-84°F (28-29°C).
4. 4

   Create the Bonbon Shells: Spoon tempered chocolate into a clean bonbon mold. Spread up the sides, tap to release bubbles, then invert to drain excess. Scrape mold clean. Chill for 5-10 minutes until set.
5. 5

   Fill the Bonbons: Pipe cooled raspberry ganache into each chocolate shell, leaving a small gap at the top.
6. 6

   Seal and Finish: Re-temper chocolate if needed. Spoon over filled cavities, spreading to seal. Scrape excess. Chill for 15-20 minutes until fully set and easily released.
7. 7

   Unmold and Decorate: Gently unmold bonbons. Dust with freeze-dried raspberry powder if desired. Store in an airtight container.