Halloween Chocolate Bon Bons filled with Crunchy Biscoff Spread and Toffee Sauce
I absolutely love making my own homemade chocolate bon bons. They are so incredibly quick and easy and you can choose any flavour combinations your heart desires. I especially love making different versions to celebrate holidays and special occasions, all you need is a themed silicone mould and your favourite chocolate.
These Halloween Chocolate Bon Bons are filled with Crunchy Biscoff spread and toffee sauce. The combination is divine. And while I dyed some white chocolate for the outside shell since it’s seemed a bit more fitting with the pumpkin theme, I decided to use dark chocolate for these to balance out the sweetness a bit.
It is very difficult to actually write a recipe for these. The choice of fillings and chocolate will completely depend on what you enjoy or are in the mood for. Also the quantities will differ depending on the size of your moulds and the quantity of Bon Bons you need or want. For these Halloween Chocolate Bon Bons though, I made two batches using around two large chocolate bars and each bon bon used around ¼ teaspoon of Biscoff spread and toffee sauce each. Please do feel free to substitute with whatever you prefer or have at hand.
I have oodles of Halloween recipes on the blog. It is my favourite foodie fun month after all. So please do check out some of the others, as well as my social media as some of the fun Halloween creations don’t require recipes.
Halloween Chocolate Bon Bons
Ingredients
- Chocolate
- Crunchy Lotus Biscoff Spread Or similar
- Toffee Sauce Or similar
Instructions
- I only had one of these moulds to I made these in two batches
- Finely chop your chosen chocolate and place in a heat proof jug. I use a glass measuring jug for ease of pouring
- Place in the microwave for 30 seconds, remove, stir and place back in the microwave for 20 – 30 seconds. Remove. If the chocolate has started melting slightly at the bottom, give it a stir, the place back in the microwave melting in 10 second burst and removing and stirring after each
- Once melted, pour the chocolate into the moulds roughly half way full. Reserve the rest for later. Then gently swirl the mould in all directions to allow the chocolate to coat the sides. Once all surfaces are coated, place the mould upside down on a dish and pop it in the fridge for around 5 to ten minutes
- Remove and check that there are no holes. You do not want a thick shell but you also don't want the filling to leak out so ensure you patch any before adding the filling
- Squeeze or spoon roughly a ¼ teaspoon worth of toffee sauce into each bon bon. Gently spread with the back of a teaspoon or toothpick to even out and place back in the fridge for a couple of minutes
- I like to add some of the Biscoff spread to a small bowl and heat it in the microwave for around 10 – 15 seconds until it is slightly runny. Make sure it is not hot though as you do not want to melt the chocolate. Then spoon roughly ¼ teaspoon on top of the toffee sauce. Make sure you do not fill it all the way to the top as you need to seal the bon bons with chocolate. If too full the filling will leak out
- Place back in the fridge for around 5 to 10 minutes
- Finally, melt the remainder of the chocolate again, then pour an even but thin layer onto each bon bon. Use a palette knife or the back of a normal knife to gently smooth out the chocolate. This will ensure that it seals, but this is also the bottom so you don't want big bumps
- If there is a lot of excess chocolate between the bon bons, wipe some away with your finger. You don't have to be too precise as the rest will break off when you de-mould the bon bons
- Place in the fridge for around 10 – 15 minutes
- Turn the mould over and gently peel back until each bon bon pops out
- Store in the fridge and enjoy!
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