Want a sweet treat that's sure to impress? Make these delicious raspberry 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 Raspberry Caramel Ganache
STEP ONE
In a heavy bottom saucepan, cook raspberry pulp, sugar, and glucose syrup over high heat, stirring continuously until it reaches 104°C. Remove from heat and pour into a glass bowl or container.
STEP TWO
Stir in chocolate, and blend with an immersion blender.
STEP THREE
Allow to cool until the temperature reaches between 35°C and 40°C. Add butter and use an immersion blender to thoroughly combine.
STEP FOUR
Once ganache reaches 32°C, transfer to a piping bag and fill chocolate molds.
STEP FIVE
Once filled, set at room temperature for 24 hours. Close bon bons and chill for 30 minutes before releasing from mold.
