CHOCOLATE COATED CHESTNUT BONBON RECIPE - No Added Sugar

CHOCOLATE COATED CHESTNUT BONBON RECIPE - No Added Sugar

Music: Shenandoah - American Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you an amazing sweet treat, 'Chocolate Coated Chestnut Bonbons'. It is very easy to prepare, healthy and so delicious. The filling tastes like hazelnut marzipan. The only hard part about this recipe is to peel off the chestnuts. And if you agree that chestnut is a perfect winter snack, hope you give it a try!

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INGREDIENTS
2 cups chestnuts
1 cup hazelnuts
1/4 cup peanuts
1 cup dates
200 gr. (7 oz) chopped chocolate (preferably dark)
Toothpicks

DIRECTIONS
For the filling:
Toast the hazelnuts in a pan, for about 3-4 minutes, stirring occasionally.
Transfer into a bowl, let cool.
Score the chestnuts with a sharp knife.
Transfer into a pan and fill the pan with plenty of water.
Bring to a boil, over medium high heat.
Reduce heat to the lowest possible setting and simmer for about 30 minutes or until very tender.
In the meantime, remove pits from dates.
Transfer into a bowl, fill the bowl with hot water, set aside.
When the time is up, turn off the heat and drain the chestnuts, let cool.
Using your hands peel the shells&skins, or cut in half and scoop out flesh with a spoon.
Transfer into a bowl, add drained and coarsely chopped dates.
Add hazelnuts and peanuts, mix.
Transfer into the bowl of a blender, and pulse a several times, making sure to work in bathches.
Scrape the edges and pulse again patiently, until pureed.
You may add 1-2 tbsp water, if needed.
Line a tray with parchment paper.
Tier off walnut size pieces of dough, then roll into any desired shape.
I like 'conical shape' the most.
Place them on the tray and repeat until all is used.
Stick a toothpick on top of each one, making sure to secure the toothpick.
Refrigerate until needed.
To melt and temper the chocolate: Add just a little hot water into a pan, let simmer over medium low heat.
Reserve 1/3 of the chocolate.
Place the remaining chocolate into a heat proof bowl, place it on top of the pan.
Make sure the bottom of the bowl is not touching to the water.
Allow the chocolate to melt in the bowl, stirring occasionally, then turn off the heat.
Add the reserved chocolate and mix until melted.
Hold one filling from the toothpick then using a spoon, scoop the melted chocolate all over.
Drain excess chocolate, place back on the tray.
You can immediately sprinkle some coconut flakes or chopped nuts, if desired.
I also made two 'Hello Kitty' chocolates with leftover melted chocolate :)
When all are coated, let stand at room temp for about 1 hour.
When the coated chocolate is firm, transfer into a container.
You can keep bonbons at room temp, but I like them more when chilled.
It tastes amazingly delicious, and it gets even better as it sits.

READY :) Thank You For Watching!
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