My love of truffles, bonbons, and all spherical desserts predates any attempt of my own to create them. And likewise, so does my love of two-bite desserts. I usually make them for birthdays and gatherings, as they are loved by all, and excellent for transport and gifting. Easy to make, easy to serve, and a complete delight to enjoy.
The cooked custard base guarantees they stay nice and soft inside a wonderful chocolate shell, and the bitter chocolate and rum give a fantastic bite and aftertaste that ensures they are the first ones to disappear off the serving platter.
And other than rum, these can be embellished by any vegan liqueur you feel matches well with chocolate and coconut; however, the alcohol can be completely omitted or replaced with an extract, if so desired.
The coconut milk should be very well shaken and somewhat thick. However, a part of the milk could be replaced with coconut cream, for a wonderful way to enhance the richness of these lovely little bonbons.
They can be served as soon as the chocolate sets, but I do have to admit they are the best icy cold.
Ingredients
For the bonbons
300 millilitres coconut milk
40 grams cornflour
20 grams agave syrup
1 teaspoon vanilla bean paste
1 teaspoon dark rum
75 grams vegan block butter, cubed
75 grams dark chocolate, chopped (at least 70% cocoa solids)
100 grams desiccated coconut
For the decoration
200 grams bittersweet chocolate (60% cocoa solids)
1 teaspoon coconut oil
Preparation
Pour the coconut milk into a heavy-bottomed saucepan, along with the agave syrup and the cornflour. Place the saucepan over medium heat, and let it slowly heat up. Once it starts to simmer, start whisking constantly, and cook for about 2-3 minutes, until thickened and smooth.
Remove the cooked pudding from the stove, let it cool down for a few moments, and add in the vegan butter, vanilla bean paste, rum, and the chopped chocolate. Whisk vigorously until it all comes together. If desired, it can be blended with an immersion blender, but it is not necessary. Once smooth, add in the desiccated coconut, and mix it through. It will still be quite runny, so cover with a piece of cling film or baking parchment, and let it cool down to room temperature.
Once it becomes firm and cool to the touch, take out small scoops of the batter, either by using a measuring spoon or a tiny cookie scoop, and arrange the bonbons onto a platter lined with baking parchment. Roll each one into a sphere, and place them in the refrigerator for at least 4 hours.
When they are ready, melt the chocolate and coconut oil in a double boiler, dip each bonbon, and arrange them back on the platter. The chocolate should set up fairly quickly, especially if placed back into the refrigerator or a cooler room upon coating.
Serve them as desired. Yields 25 bonbons.
