Coconut Mushroom Bonbons

Method

These nostalgic chocolate mushrooms are a perfect blend of creamy, coconutty richness and playful texture. With the look of your favourite childhood sweet, and an indulgent, grown up taste, they're sure to bring back happy memories and even create some new ones!

How to Make Coconut Mushroom Bonbons:

We used Magnetic Mushroom mould SMP3590

Ingredients

For the Shells

• 300g Callebaut 823 Milk Chocolate (18 full mushrooms or 36 halves)

For the Filling

• 200g Callebaut 823 Milk Chocolate
• 80g Cream
• 60g Colac Coconut Flavour Compound
• 20g Unsalted Butter

For Dipping & Finishing

• 100g Callebaut W2 White Chocolate 
• 50g Desiccated Coconut

Method

Step 1 - Shells

1. Temper the milk chocolate and use it to cast the moulds: fill each cavity fully, tap to remove air bubbles, then invert and tap out the excess to create a thin shell.
2. Scrape the mould and allow the shells to set fully at room temperature. Leave face down to create a small 'foot', making it easier to join the two halves of your mushrooms later.

Step 2 - Coconut Ganache Filling

1. Heat the cream in a pan until just below boiling.
2. Pour the hot cream over the milk chocolate and stir to combine.
3. Once smooth, mix in the Coconut Flavour Compound.
4. Add the butter and blend the ganache with an immersion blender until glossy and emulsified.
5. Allow to cool to around 28°C, then transfer to a piping bag.

Assembly & Finishing

1. Pipe the coconut ganache into each chocolate shell, filling to just below the rim (1-2mm gap).
2. Allow to crystallise to make forming your mushrooms easier, or cap off now if preferred.
3. Using a heat gun, soften the rim or 'foot' of your chocolate shells, then fasten the two sides of your mushroom mould together using the magnets.
4. Allow to set fully at room temperature.
5. Once completely set, demould your chocolates.
6. To finish, dip the domed tops of your bonbons in tempered white chocolate, then immediately into desiccated coconut to coat.
7. Place on parchment paper to set.
8. Tip: For an extra touch, brush a little tempered dark chocolate onto the base of the chocolate after dipping - mimicking the look of a real mushroom!

Enjoyed this recipe? Swap the Colac coconut flavour compound for another fruity flavour, we love raspberry or cherry! Or switch the ganache for a decadent hazelnut praline.