Simple Way to Prepare Favorite A trio of temptations: bonbons and creams

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, a trio of temptations: bonbons and creams. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

A trio of temptations: bonbons and creams is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. A trio of temptations: bonbons and creams is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook a trio of temptations: bonbons and creams using 14 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make A trio of temptations: bonbons and creams:

1. Make ready Caramel/chocolate caramel:
2. Prepare 1 can condensed milk
3. Make ready 2 tbsp butter
4. Get 2 tbsp cocoa powder
5. Prepare Coating:
6. Take 100 grams milk chocolate block
7. Prepare 50 grams icing/powdered sugar - maybe more but you'll use any left over in your third temptation
8. Take 1 bowl cold water
9. Take Peppermint creams:
10. Take 1 grams egg white - whisked to firm peaks
11. Take enough powdered sugar added to the egg white to make a firm paste, don't forget to use the leftover sugar after coating the caramels
12. Get 1 tsp peppermint essence
13. Make ready 100 grams dark/bitter chocolate
14. Prepare 1 tsp oil

Steps to make A trio of temptations: bonbons and creams:

1. Add the condensed milk and butter to a saucepan and set over a medium heat stirring all of the time.
2. It will take some time but you need to be patient. Different sized pans over different fueled hobs will take different lengths of time but it's about 10 minutes.
3. The caramel is ready when it leaves the sides of the pan and comes together around your spoon. Be careful to keep it moving and not let it burn
4. Half fill your sink with cold water and place the pan in making sure it does not flow into the pan. Keep stirring whilst the caramel cools a little - after a couple of minutes pour half of the caramel into a dish.
5. To the caramel left in the pan add the cocoa powder and beat well to combine
6. You should now refrigerate both until cold
7. Break up the bar of milk chocolate into a food processor and chop it down into very small pieces or grate it into a bowl
8. In another bowl put the icing sugar
9. Take the cold caramels from the fridge (it really is best if you have cool hands for this).
10. Start with the chocolate caramel - use a teaspoon and scrape a small amount of the caramel out of the bowl. Roll between your palms to make a small ball the size of a marble.
11. Drop the ball into the chocolate bits and using the tips of your fingers cover and move about gently then shake off excess and place on your serving dish or into petites fours cases
12. Now with the plain caramel roll your ball, dip into the cold water, then into the powdered sugar and roll around - keep it moving in the sugar as damp patches appear, only stopping when the outside is perfectly white and dusty with sugar, place into cases or onto serving plate , refrigerate to set
13. Next take your bowl with the beaten egg white and put any excess sugar into the bowl, mix together and then start adding more powdered sugar and mixing until it starts to get firm.
14. Add the peppermint and mix in, then add a little more icing sugar - I can't be precise on the amount of sugar as I don't know how much excess you will use after coating caramel but it should be around 100g or less
15. Cover in cling wrap and refrigerate. Break up the dark chocolate into pieces and set in a bowl over hot water, or in a double boiler, to melt, add the oil and stir in
16. Prepare a baking tray by covering with greaseproof paper
17. Take the peppermint paste from the fridge and pinch off small pieces, roll into a ball, then flatten into rounds about 1 inch in diameter and ¼ inch thick (practice makes perfect)
18. Using a fork dip the peppermint pattie into the chocolate then allow a few drips to fall before placing it onto the tray. Do the same to the next and so on. The creams will spread a little with the heat from the chocolate immediately so it is important that you set yourself up to do this in the fastest and most efficient way
19. When your tray is full put it in the refrigerator to set the creams - they will be ready in 10 minutes
20. Make as gifts for the holidays or presents. Or keep them in the fridge and pop one in your mouth every time you open the door lol

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