Since we wanted the kids to be able to enjoy the Morad Passion Fruit wine with us, we made a mango passion fruit wine coulis (where the wine is reduced so the alcohol has evaporated) and used it as a filling for dark chocolate bonbons. Our kids devoured them as we were making them!
Special equipment: candy molds & small paint brush
Passion Fruit Wine and Mango Filled Bonbons
Servings
Ingredients
- 1 cup diced fresh mango (about 1 large)
- 1/4 cup sugar
- 2 tablespoon water
- 1 cup Morad Passion Fruit Wine
- 1 cup good quality dark chocolate chips
- 1 1/2 tablespoon coconut oil
Instructions
- In a medium size saucepan, combine mango, sugar and water. Cook over medium heat for about 8 minutes, gently mashing the mango pieces with a wooden spoon as they soften. Add wine and continue cooking for 10 more minutes. Set aside to cool completely.
- Melt chocolate chips using a double boiler or in the microwave (at 20 second increments, stirring often). Once the chocolate is melted, add coconut oil and mix well. Let it cool slightly.
- Using the brush, “paint” the candy molds with chocolate (make sure the layer is thick enough that you can’t see the plastic). Place the molds in the freezer for about half an hour.
- Fill the molds 2/3 of the way with the mango-wine filling. Top with more melted chocolate to “seal” the filling. Return the filled molds to the freezer for at least 2 hours.
- Carefully unmold the bonbons by turning the molds upside down and gently pressing on the bottom. Keep refrigerated.
In the photo the filling looks almost like a fruit pate. If I temper the chocolate and don’t refrigerate, does the mango have enough pectin to set the center or will it stay liquid?
I am looking at this early in the morning and wondering if there is a rule, like with alcoholic beverages, that you can’t have it before noon. These look so tempting I would want them for breakfast at the moment.