The liquor bonbons with chocolate liqueur and leftover sponge cake are irresistible small treats, perfect for those who love intense, elegant desserts with a decisive taste.
These pralines enclose all the creaminess of dark chocolate, enriched by a deep and enveloping aromatic note typical of chocolate liqueur.
An ideal combination for those who desire a dessert that is refined yet simple to prepare.
These chocolate liqueur bonbons are ideal as sweet finger food, to be served at the end of a meal, during a dinner with friends, or as an elegant proposal for buffets and parties.
Their compact size makes them practical, tidy, and perfect even as single-serving sweets.
Moreover, they are a great homemade gift idea, especially if presented in a box or decorative wrappers.
The preparation is easy and requires no cooking, a characteristic that makes this recipe suitable even for less experienced cooks.
You only need a few ingredients: sponge cake, unsweetened cocoa, quality dark chocolate, and the main character, chocolate liqueur, which gives intensity and personality to the mixture.
The result is a soft, fragrant sweet with a full, perfectly balanced taste.
One of the advantages of these liquor bonbons is the ability to easily customize them. They can be coated with melted chocolate, decorated with colored sprinkles, chopped hazelnuts, or cocoa, making them perfect even from an aesthetic point of view.
For the photo, to make it even nicer and remove some disturbing flaws, I got help from my friend chat gpt, but the photo and the recipe still remain mine!
About 140 calories per bonbon
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 bonbons
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Liquor Bonbons
- 7 oz Sponge Cake
- 1 1/4 cups Nutella
- 3.4 fl oz Chocolate liqueur (alternatively you can use cocoa and rum)
- to taste Colored sprinkles
Tools
- 1 chocolate liqueur
Preparation of Liquor Bonbons
I prepared everything with the help of the food processor, but with a little patience you can do it by hand by crumbling the sponge cake and gradually adding the rest.
In the food processor, place the sponge cake and let it spin a few times until it’s all crumbled; at this point, add all the other ingredients (excluding the sprinkles) and run the processor to mix everything.
Transfer the mixture to a bowl and work it with your hands until you get a homogeneous ball.
If it’s too dry, add more chocolate liqueur or rum; if it’s too soft, add some cocoa.
The quantities are very precise, but the softness can depend on how dry your sponge cake is.
Place in the fridge for at least 30 minutes, then form all the mixture into balls the size of a walnut and place them in paper liners.
Once the balls are formed, roll them in the colored sprinkles and return them to the fridge until serving, allowing them to cool for at least an hour.
