Foie Gras Bonbons Coated in Dark Chocolate and Peanuts

I may not be much of a cook lately, but I'm lucky to have good friends who love cooking and eating.

This Easter, as we do whenever we can, a group of friends got together for a meal. This time it was at Berni's place in Moncofa, Castellón (no, it's not a restaurant — it's a friend's house).

Pablo surprised us with some spectacular foie gras bonbons. Besides delighting us that day, today they're feeding this blog.

Not only did he make them and carry them with all the care in the world so they'd arrive in perfect condition — he also took some excellent photos of them.

Here's the recipe.

Foie gras bonbons

Ingredients

• 100 g dark chocolate (74% cocoa)
• 25 g raw Brazilian peanuts
• 150 g mi-cuit (semi-cooked) foie gras
• 25 g good-quality butter

Method

1. Put the foie gras in a small container, cover it with cling film touching the surface and chill it in the fridge.
2. Chop the peanuts with an electric chopper — not into powder, just into small pieces.
3. Melt the chocolate and butter in a bain-marie, or in the microwave, heating and stirring several times. Add the peanuts and set aside.
4. Shape the foie gras into balls, wearing latex gloves so it doesn't oxidise, and chill them in the freezer for 20 minutes.
5. Finally, roll the balls in the chocolate coating.
6. Place the bonbons on a plate or a rack in the fridge. Before serving, stick a bamboo skewer into each one. You can also insert the skewers or cocktail sticks before putting the balls in the freezer.

Simply spectacular! Thanks, my friend!

🌐 Llegeix aquesta recepta en català