Salted Caramel Hazelnut Bonbons

Chewy caramel, crunchy hazelnuts, creamy dark chocolate

In the biting cold, a towering figure approached me.

"When," they asked.

"When what?" I returned.

"When will you make me bonbons again?"

It was then that I realized this skyscraper of a being was my lanky friend. This lanky friend had a desire all year, one that only my bonbons would satisfy. Thus, the eve of her 18th birthday, I finally succumbed to her wishes and made these bonbons again. As the salted caramel stretched between her teeth and the confection, I knew that feeding into the mouth of the beast would have harrowing consequences. I have created a monster.

Ingredients:

• 1 tsp edible gold/glitter

• 4 cups dark chocolate chips

• 1 tbsp vegetable oil

• 3/4 cup heavy whipping cream

• 1/4 cup crushed roasted hazelnuts

• 1/2 cup salted caramel sauce (I used my recipe linked here--> https://trim-lift.today/recipe/salted-caramel-sauce%3C/span%3E%3C/u%3E%3C/span%3E%3C/a%3E%3Cspan style="font-size:18px">)

Directions:

1. Using a mini silicon hemisphere mold, brush the wells with a light layer of the edible glitter.

2. In a microwave safe bowl, combine 2.5 cups of chocolate chips with vegetable oil. In 15 second increments, microwave and mix the chocolate until it is fully melted and glossy.

3. Brush the chocolate into the wells of the prepared silicon mold, using a spatula to scrape off extra chocolate from the edges. Save the remaining chocolate.

4. In a separate microwave safe bowl, combine 1.5 cups of chocolate chips with 3/4 cups of heavy whipping cream. In 15 second increments, microwave and mix the chocolate ganache until it is just fully melted. Using an electric mixer, whip the chocolate ganache for two minutes. Place the mixture in the fridge for 15 minutes before whipping again until stiff peaks form.

5. When the chocolate shells have hardened, add a small amount (about one teaspoon) of the salted caramel and chocolate ganache into each of the wells, and sprinkle in roasted hazelnuts. Fill the wells with extra ganache and caramel in equal parts until the molds are almost (4/5) full.

6. Add on the original oiled chocolate mixture, remelting if needed, and scrape the remainder off of the edges of the silicon molds with a spatula.

7. Let the chocolate harden for 2-3 hours.

8. Enjoy immediately or store in the fridge for up to two weeks.