Mint bon-bons

  • Petit four
  • medium
  • 60
  • 30 minutes
Not yet rated

This recipe from Marcus Wareing is a classic after-dinner mint and chocolate combination. You can keep any spare bon-bons for up to a week somewhere cool, but not in the fridge.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Equipment

  • Bain-marie
  • Thermometer

Method

1
Place the fondant and water into a bowl. Warm over a bain marie until smooth, do not let the temperature of the chocolate exceed 32°C
  • 550g of white fondant
  • 35ml of water
2
Remove from the heat and add the peppermint and the lemon juice. Fill the dark chocolate truffle shells with the fondant until full
3
Leave for about 1 hour at 15°C until the exposed fondant has crystallised
4
Now join each shell half together and cap with the melted dark chocolate. Leave to set again
5
Finally, roll the bon-bons in the melted chocolate and then in the neige décor to finish
  • neige décor
First published in 2015
DISCOVER MORE:

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

Get in touch

Please sign in or register to send a comment to Great British Chefs.