It’s safe to say that crème brûlée holds a special place in everyone’s heart! So it only made sense to combine this creamy and crunchy dessert perfection with chocolate.
The filling for this bonbon is a creamy white chocolate ganache infused with orange and vanilla.
The best part? Chef Melissa Coppel added small pieces of caramel to the ganache to achieve the crisp, satisfying textural balance that makes this French classic a true joy to order and eat again and again.
Make them now and have your Amélie Poulain-relishing-in-a-cracking-crème-brulée type of moment. Only this time, in a chocolate bonbon!
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
