I need you to NOT skim this post. I need you to read it. Word for word. Because, in case you missed the title, brie cheese was just doused in chocolate and topped with sea salt. Hold it together please, and keep reading because you need to know how to make these. Like now.
It’s the marriage of two of the finest foods in
the my world. Creamy brie cheese coated in a sweet shell of chocolate. They are little bites of bliss. I was skeptical at first. Chocolate covered cheese? It seemed like an odd match. Dessert is normally chocolate or cheese. Not both. Not together. But I’m certain, and I hope you’ll agree, that this a culinary pairing to rival peanut butter and jelly, bread and butter, bacon and eggs. It works…so unbelievably well.
The word “bonbon” is French. It originates from the word “bon,” meaning “good,” and normally refers to any chocolate covered confection. Brie bonbon. Let me translate – brie good good. That sounds about right.
Although I would have gone to great lengths to make these they are really quite simple, which adds to their appeal… as if they needed anymore of that. Just a handful of simple ingredients and you have yourself a sophisticated dessert, a Mother’s Day gift. You have yourself grown-up candy. And that’s good good.
Brie Bonbons (Inspired by a ridiculously expensive package of these at Whole Foods that I refused to buy and wanted to make myself.) Ingredients: 1 wedge of Brie cheese (8-12oz) 12 oz chocolate, chopped 3-6 teaspoons canola oil Sea salt for topping Directions:
cookie sheet or baking rack to let cool. Sprinkle with a few
grains of sea salt while the chocolate is still wet. You can place them in the refrigerator for faster cooling.
Posted on May 7, 2011