Almond Coconut Bonbons (Beginner friendly!)
Homemade almond coconut bonbons are a rich, decadent, and easy gourmet dessert perfect for gifts, parties and showers, or date night desserts! A simple filling with easily-available ingredients is portioned, chilled, and then dipped in chocolate melting wafers for an impressive yet beginner-friendly bonbon recipe: no tempering chocolate required!
Ingredients
- ¼ cup butter softened
- ⅓ cup almond butter or other gourmet nut butter, like Brazil nut, cashew, or macademia nut butter
- ⅓ cup powdered sugar See note
- 2 tablespoons coconut cream use the cream that separates out on top of a full-fat can of coconut milk - don't shake it up before opening the can!
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- ½ cup unsweetened shredded coconut
- 10 oz Ghirardelli dark chocolate melting wafers
- Finely chopped almonds and flaky sea salt for topping
Instructions
- Mix together butter, almond butter, powdered sugar, coconut cream, vanilla, and kosher salt in a medium bowl until smooth. (Sifting the powdered sugar helps avoid any lumps.) Stir in shredded coconut until fully incorporated.If desired, puree the mixture in a mini food processor for a smoother filling (I prefer it this way, and you can mix everything straight in there instead of using a bowl first!)
- Chill filling for at least an hour until firm.
- Measure out half-tablespoon-sized lumps of filling onto a baking sheet lined with parchment paper. Roll each lump into a smooth ball between the palms of your hands. Work quickly, as the filling softens quickly. Note: Your hands will end up buttery.
- Return to the refrigerator for about half an hour until balls are firm again. Do not freeze (see note).
- Melt 8 oz. chocolate melting wafers in a small bowl according to package directions.
- Take balls of filling out of the fridge 3-5 at a time, leaving the rest to stay chilled while you work.
- Roll each filling ball in the bowl of chocolate until coated. Scoop each one out with a fork (don't stab it), let excess chocolate drip off, and rest on the parchment paper.
- When all truffles are coated, spoon any remaining chocolate into a zip top bag and cut a tiny corner off. Drizzle tops of truffles with chocolate and immediately sprinkle on flaky sea salt and finely chopped almonds before the drizzle hardens. A little additional drizzle afterwards can help the toppings stick.
- Eat one immediately because you deserve it. Then store the rest in the refrigerator for up to a week and serve chilled or room temperature.
Notes
Do not freeze the filling balls — while they will stay firm for longer while coating them in chocolate, it may cause the chocolate coating to crack. Refrigerating until firm is better.