No-Bake Chocolate Almond Bonbons with Hazelnut Praline
Decadent no-bake bonbons featuring a rich chocolate almond ganache encased in smooth dark chocolate and topped with crunchy hazelnut praline. This french-inspired desserts ready in about 35 minutes layers dark chocolate (70% cacao), chopped, heavy cream, almond butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dark chocolate (70% cacao), chopped
- 1/2 cup heavy cream
- 1/4 cup almond butter
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar
- 1/4 cup hazelnuts, chopped
- 1/4 tsp sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 8 oz chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy ganache forms.
- Step 2: Stir 1/4 cup almond butter and 2 tbsp unsalted butter into the ganache until fully combined and silky smooth. Refrigerate mixture for 1 hour until firm enough to scoop.
- Step 3: Meanwhile, toast 1/4 cup chopped hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Remove from heat and mix with 2 tbsp powdered sugar and 1/4 tsp sea salt flakes to make praline.
- Step 4: Using a teaspoon, scoop ganache into 1-inch rounds and place on a parchment-lined tray. Chill again for 30 minutes until firm.
- Step 5: Melt remaining chopped dark chocolate gently in a double boiler until smooth. Dip each ganache ball into the melted chocolate using a fork, letting excess drip off, then place back on parchment. Immediately sprinkle the hazelnut praline on top before the chocolate sets. Chill bonbons for 1 hour until firm.
Frequently asked questions
How long does No-Bake Chocolate Almond Bonbons with Hazelnut Praline take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Almond Bonbons with Hazelnut Praline?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Almond Bonbons with Hazelnut Praline?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Almond Bonbons with Hazelnut Praline for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Almond Bonbons with Hazelnut Praline?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
