Want a sweet treat that's sure to impress? Make these delicious milk chocolate caramel bonbons from Chef Kriss Harvey for your next social gathering or just for fun at home.
Prep time: 5 mins
Cook time: 30 mins (plus 24 hours to sit at room temperature, 30 mins to cool)
Make the Milk Chocolate Caramel Ganache
Warm cashew milk over low heat and infuse with vanilla bean. Stir in glucose syrup until dissolved. Remove from heat and set aside.
In a heavy bottom saucepan over medium heat, add sugar in small amounts, allowing sugar to melt before adding more. Continue stirring until sugar melts completely and begins to caramelize.
Once sugar temperature reaches 193°C, carefully arrest mixture with vanilla-infused cashew milk. Return to a boil, stirring continuously in one direction, until mixture has thickened, and reaches 104°C.
Remove from heat and strain caramel through a sieve, into a heat resistant bowl or container. Cool caramel to 80°C (176°F), stir in chocolate, and blend with an immersion blender.
Allow to cool until the temperature reaches between 35°C and 40°C. Add butter and use an immersion blender to thoroughly combine. Once ganache reaches 32°C, transfer to a piping bag and fill prepared chocolate molds.
Once filled, set at room temperature for 24 hours. Close bonbons and chill for 30 minutes before releasing from mold.