Fresh Yogurt Bonbon

By corlear

Ingredients

• For the yogurt ganache:
• 1/2 oz sorbitol
• 1/2 oz icing sugar
• 1/2 oz glucose
• 51/4 oz natural yogurt
• 23/4 tbsp Greek yogurt
• 8 oz milk chocolate
• 1 tbsp butter, softened
• 1 tbsp powdered yogurt
• For the bonbons:
• yogurt ganache (see previous step)
• 70 % cooking chocolate, melted
• 1 semi-spherical bonbon mould

Details

Servings 10

Preparation

Step 1

For the yogurt ganache:
1. Put the icing sugar, glucose and sorbitol in a pan and lightly caramelize the mixture, making sure that it does not get too hot.
2. Remove from the heat and add part of the Greek yogurt and part of the natural yogurt.
3. Leave to cool and add the rest of the yogurts. Mix all the ingredients thoroughly so the yogurt dissolves and keep on one side.
4. Melt the milk chocolate at 120ºF and put it and the mixture in the food processor. Blend until it is smooth and thoroughly mixed.
5. Then add the powdered yogurt and the butter.
6. Take out of the food processor and keep on one side.

For the bonbons:
1. Coat the moulds with the melted chocolate and leave the chocolate to crystallize.
2. Fill with the yogurt ganache.
3. Leave the ganache to form a skin, which will take around 5 hours, and close the moulds with the melted milk chocolate.
4. Leave the chocolate to crystallize.

Final Steps & Preparation:
1. Serve on a tray

Note: As it is a fresh ganache and therefore has to be used very quickly.