Healthy Chocolate Plum and Walnut Bonbons (No Sugar Added)

Ready in

60 mins

Cuisine

European · Healthy Dessert

Prep Time

20 min

Cook Time

5 min

Serving

15 Bonbons

Difficulty

Easy

Calories / Serving

~140 kcal
Recipe by Вкусно у Вали on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Fruit and Nut Mixture

    Place the 170g dried pitted blue plums and 170g walnuts into a food chopper. Process the mixture in two batches until it forms a coarse, crumbly texture. Ensure it's not over-processed into a smooth puree, as a slightly coarser consistency enhances the taste of the bonbons.

  2. Form the Bonbons

    Take small portions of the plum and walnut mixture and roll them between your palms to form round balls, approximately the size of a small walnut. Place the formed bonbons on a piece of parchment paper or a silicone mat.

  3. Melt the Dark Chocolate

    Place 100g of dark chocolate in a heatproof bowl. Set the bowl over a saucepan of water (double boiler) ensuring the bottom of the bowl does not touch the water. Stir the chocolate continuously until it is completely melted and smooth.

  4. Coat the Bonbons in Chocolate

    Using two toothpicks, carefully dip each bonbon into the melted dark chocolate, ensuring it's fully coated. Gently tap the bonbon against the side of the bowl to remove any excess chocolate. Transfer the coated bonbon back to the silicone mat.

  5. Decorate with Edible Gold Dust

    While the chocolate coating is still wet, lightly sprinkle edible gold dust over the coated bonbons using a small sieve and a spoon. This step is optional but adds a festive and elegant touch.

  6. Drizzle with Remaining Chocolate

    Transfer any remaining melted chocolate into a piping bag or a small plastic bag with a tiny corner snipped off. Drizzle thin lines of chocolate over the bonbons to create additional decorative patterns.

  7. Chill to Set

    Place the decorated bonbons in the refrigerator for approximately , or until the chocolate coating has completely hardened. Once set, they will easily detach from the silicone mat.

  8. Serve and Store

    Once the chocolate is firm, carefully place each bonbon into small paper cups. Arrange them in a decorative box for serving or gifting. Store any remaining bonbons in an airtight container in the refrigerator.

Before You Cook

Helpful details before you start
AllergensThis recipe contains nuts.
Nuts

Plan Ahead

Complete this step earlier to save time later.

  • Chill to Set30 minutes

    Place the decorated bonbons in the refrigerator for approximately 30-60 minutes, or until the chocolate coating has completely hardened. Once set, they will easily detach from the silicone mat.

    View Step 7

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • Refrigerate

    Place the decorated bonbons in the refrigerator for approximately 30-60 minutes, or until the chocolate coating has completely hardened.

  • Store

    Any leftover melted chocolate can be saved, re-melted, and used for future recipes.

  • Store

    Store any remaining bonbons in an airtight container in the refrigerator.

Variations

Simple ways to adapt this recipe.

  • Substitute dried plums with otherIngredient swap

    Substitute dried plums with other dried fruits like dates, apricots, or raisins.

  • Replace walnuts with other nuts such as almondsIngredient swap

    Cashews, or pecans.

  • Experiment with a mix of

    Experiment with a mix of different dried fruits and nuts for varied flavors and textures.

  • Use white chocolate for coating

    Use white chocolate for coating or for contrasting decorative drizzles.

  • Add a pinch of cinnamonCustomise

    Add a pinch of cinnamon or orange zest to the plum and walnut mixture for extra flavor.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipUse Soft Dried Plums for

    Use soft dried plums for a better texture in the mixture.

  • Cooking tipDo Not Over

    Process the plum and walnut mixture; aim for a slightly coarse consistency, not a smooth puree, for added texture.

  • TipFor Uniform Bonbon Sizes

    Weigh each portion of the mixture before forming into balls.

  • TipA Silicone Mat Is Very

    A silicone mat is very convenient for placing the chocolate-coated bonbons, as they easily detach once the chocolate hardens.

  • TipAny Leftover Melted Chocolate Can Be Saved

    Re-melted, and used for future recipes.

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