PEPPERMINT BONBONS

Peppermint Bonbons image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 24 servings

Number Of Ingredients 10

14 ounces heavy cream
4 ounces sugar
3 ounces sorbitol
2 ounces inverted sugar
1 ounce dextrose powder
1 ounce peppermint extract
1 vanilla bean, split and seeded
5 tablespoons butter
7 ounces 65-percent dark chocolate
7 ounces 38-percent milk chocolate

Steps:

In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.