Mandarin Chocolate Bon Bon
New You Boot Camp Mandarin Chocolate Bon Bon
Print Recipe
Servings Prep Time
12 1 hr+
Servings Prep Time
12 1 hr+
Mandarin Chocolate Bon Bon
New You Boot Camp Mandarin Chocolate Bon Bon
Print Recipe
Servings Prep Time
12 1 hr+
Servings Prep Time
12 1 hr+
Ingredients
  • 3 tbsp raw cacao butter chopped
  • 1/4 cup maple syrup
  • 2 tbsp organic virgin coconut oil
  • 2 tbsp coconut butter
  • 3/4 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • 3 tbsp fresh clementine or mandarin juice strained of pulp
  • 1 tsp mandarin zest
  • dash Himalayan Crystal Salt
Servings:
Instructions
  1. Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat.
  2. Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
  3. Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey.
  4. Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, juice, zest, and small dash of salt.
  5. Turn on the food processor, and process for a minute or so until your mixture is smooth and thick.
  6. Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
  7. After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
  8. Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray in the refrigerator for 10-15 minutes. Be careful not to roll them too much or the heat from your hands will melt the chocolate. Your hands will get messy!
  9. While the balls chill again, make your chocolate coating by placing the cacao butter in a heatproof bowl set over a small pot of boiling water.
  10. Again, whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces. Remove from heat, add the honey and cacao powder, then whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
  11. Remove half of the balls from the refrigerator, then working one by one, drop them in the coating and roll them around until fully covered. Poke a toothpick into the top to pull them out of the bowl, and twist it around slightly to let the excess chocolate drip off.
  12. Use another toothpick to help release the truffle back onto the parchment lined tray, then sprinkle with clementine zest and let harden at room temperature. Pull the other half of the balls out of the fridge and repeat the coating process above.