Mint bon-bons

servings60
30 minutes

Ingredients

  • 550g of white fondant
  • 35ml of water
  • 1 1/2 tsp peppermint essence
  • 2 tsp lemon juice
  • 1 tray of Valrhona dark chocolate shells
  • 550g of Valhrona 61% chocolate
  • neige décor, for rolling

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
  • 1 1/2 tsp peppermint essence
  • 2 tsp lemon juice
  • 1 tray of Valrhona dark chocolate shells
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
  • 550g of Valhrona 61% chocolate
5
Finally, roll the bon-bons in the melted chocolate and then in the neige décor to finish
  • neige décor