Bonbon cinnamon

Servings 24 bonbons


  • 200 g whipped cream
  • 3 pcs Cinnamon stick
  • 1 pinch Salt
  • 100 g Chocolate dark. 53%
  • 400 g Chocolate white


  • Bring the cream to the boil with the cinnamon sticks and a pinch of salt. Leave it on gently for 20 minutes. Then remove from the heat and remove the cinnamon sticks. Gradually stir the chocolate into the warm cream until it is a homogeneous mass. If necessary, heat the mixture in a bain marie. Let cool to room temperature. Make circles of white chocolate on greaseproof paper. Fill a piping bag with a nozzle of your choice with the mixture and pipe shapes onto the chocolate slices. Dip the bonbons through the tempered white chocolate. Finishing: mix the cinnamon powder with the icing sugar and sprinkle a little on each bonbon using a small sieve.
    Variation: use some seaweed in stead of cinnamon powder and icing sugar.
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