Mission Fig Cheesecake Bonbon with a layer of port-soaked mission fig compote and velvety mascarpone cheesecake, wrapped in dark chocolate.
I’ve got a delightful little treat for you today, Mission Fig Cheesecake Bonbon! Just like a cheesecake, wrapped in a thin, bite-sized chocolate shell and bursting with flavour.
A few weeks ago, I made a set of dessert-themed bonbons for a hostess gift. I had extras and took them in to work. All three flavours went over well, but this flavour had the best reaction. So, I thought I’d share!
If you like figs, then you will most definitely like the layer of fig compote that oozes from the shell when cut, or bitten into. It read more like caramel on the palate, but without overpowering the other component – cheesecake ganache.
I’ve shared a cheese ganache with you before, but using goat cheese. This version uses a vanilla-laced blend of mascarpone and cream cheese.
The two layers pair so deliciously well, without competing.
Sweet Tips for Mission Fig Cheesecake Bonbon Success:
- Always start with a clean mold. After washing my molds by hand with warm water, I clean with cotton and alcohol. This also helps with the shine of the finished chocolate.
- I prefer polycarbonate molds – they are more durable and rigid. Hobby grade molds are a great place to start, but can be frustrating to work with, especially when inverting to drian the excess chocolate.
- Ensure your cocoa butter and chocolate are properly tempered for best results. This will ensure easy removal of finished bonbons and an impeccable shine and snap.
- You don’t need fancy equipment to decorate your molds, gloved fingers, paintbrushes, sponges and even a clean toothbrush will do the trick.
I am working on a post that walks you through the steps with much better photos and a video. Leave me a note below, if there is anything in particular you would like me to cover.
Mission Fig Cheesecake Bonbon
Mission Fig Cheesecake Bonbon with a layer of port-soaked mission fig compote and velvety cheesecake ganache, wrapped in dark chocolate.
For the bonbons:
- 400 grams dark chocolate Valrhona Ilanka, 63%
- cocoa butter in various colours
- chocolate molds preferably, polycarbonate
For the compote:
For the ganache:
Cast the shells:
Decorate the molds in a design of your preference. I used small paint brushes to splatter the colours. Then I airbrushed a thin layer of cocoa butter/chocolate mixture.
To make the compote:
Wash, de-stem and quarter the figs and add to a heavy saucepan with the other ingredients. Stir to combine and bring to a light boil over medium heat.
Reduce the heat to low and allow to simmer until the figs break down and the mixture thickens.
Remove from heat cover and allow to cool completely. Once cool, remove the cinnamon stick, anise and orange pieces. Process with a few pulses in a blender or food processor. Transfer to a mason/canning jar and set aside.
To make the ganache:
Melt the chocolate over a double boiler and set aside.
Place the invert sugar and glucose in a small, heavy bottom saucepan. Add the cheese and vanilla beans in a small bowl and and cream using a wooden spoon. Add to the saucepan with the sugars, combine and heat just to soften.
While stirring the cheese mixture, add the chocolate and mix to combine. Further emulsify the ganache with an immersion blender, until smooth and fully incorporated. Allow to cool.
Assemble the bonbons:
Transfer the compote and ganache to separate piping bags, snip a small opening off the tips of each. Pipe a dollop of the compote into the shells and top with the ganache. Allow to set, then cap the bonbons with a thin layer of chocolate. Allow to set, the unmold.