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.
Ingredients
For the bonbons:
- 400 grams dark chocolate Valrhona Ilanka, 63%
- cocoa butter in various colours
- chocolate molds preferably, polycarbonate
- scraper
For the compote:
- 135 grams Black Mission figs
- 188 grams port wine
- 21 grams demerara sugar
- 2 small Rodelle cinnamon sticks
- 1 whole star anise
- orange zest
For the ganache:
- 210 grams white chocolate Valrhona Ivoire, 35%
- 75 grams cream cheese softened
- 75 grams mascarpone
- 15 grams invert sugar
- 25 grams glucose
- 1 Rodelle vanilla bean scraped
- pinch salt
Instructions
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.
Cathy says
I dont think I've ever tried anything like this before but it looks and sounds amazing! I will try anything made with cheesecake lol!
jacquee | i sugar coat it! says
LOL... the cheesecake ganache is heavenly! You should give it a try!
Jason Fuchs says
what is the shelf life of these? I make a cheesecake one with a strawberry jam but it keeps cracking open after 2 days.
jacquee | i sugar coat it! says
Sorry, Jason - just found your note in my spam. Perhaps your shells are too thin, or you have filled them too much and the seal isn't tight. It's hard to tell without seeing them. Are you allow the filling to rest and contract before capping - preferably overnight?
Tina says
I haven't made much candy before, this looks amazingly delicious and easy, a win-win for sure. I'm feeling brave today...
jacquee | i sugar coat it! says
Go for it!!! Thanks.
Deanna says
Mmm these look sooo yummy!!!
jacquee | i sugar coat it! says
Thanks!
Jill says
These look like something you'd find in a fancy chocolate shop. Very impressive!
jacquee | i sugar coat it! says
Why, thank you, Jill! I guess that means my training is paying off!
Traci @ The Kitchen Girl says
You had me at mission fig...then cheesecake...then bourbon. This is next level! Thanks for sharing 🙂
jacquee | i sugar coat it! says
Thanks, Traci! 🙂
Helga says
Wow! I will definitely try this - it combines two of my favourites, cheesecake and figs. What would you add to make it a lemon cheesecake ganache; lemon peel or lemon juice or both? Thank you for this wonderful recipe....
jacquee | i sugar coat it! says
Thanks for your note, Helga! You could infuse the ganache with citrus zest, or replace the fig compote with a citrus or caramel filling. Lemon oil is a nice addition. Hope you give it a try - would love to hear about it!!
Linda says
Remember when I contacted you some time ago about Chocolate bonbons? I still haven't made any. I'd love to see your video from start to finish on tempering chocolate.. mostly on adding the first coat of chocolate in mold and then sealing it with fillings. I'm so intimidated and this coming from someone who bakes character macarons. Haha.
Other than that, never tried figd but have been curious about it for a while. This is visually appetizing.
Maria says
I just found your site today and your work is AMAZING!! Will definately have to try some of your recipes this being the first. I have a question in regards to the fig compote...would this be as tasty if I replace the fig compote with fig jam? We have fig trees and I make fig jam every summer and i'm thinking it will work!! Can you also advise what the shelf life is as I would like to send some to my family overseas.
jacquee | i sugar coat it! says
Hi Maria - thank you kindly for finding me and your sweet comment! Jam should work fine and should provide a longer shelf life than the compote. Shelf life would depend on a number of factors - climate, storage, water activity, freshness of ingredients used - so it's difficult for me to give you a definitive answer. If you are shipping them overnight in ideal conditions, I don't see an issue. If they are going to be in transit for days or weeks under unknown conditions/temperatures, that could certainly a difference.
Andrea da da Gama says
Hello!! I just wrote you via instagram asking whether the figs were fresh or dried! You replied me that you used fresh, however I had already tried out the dried figs and it turned out delicious however maybe too thick. Would there be a way to do this compote using dried figs instead? Many thanks!! AWESOME recipe 🙂