Dulce De Leche Chocolate Bonbons

Dulce De Leche Chocolate Bonbons

These Dulce De Leche Chocolate Bonbons are only made with two ingredients. The recipe is relatively easy, but it requires some preparation, time, and skills. To all dulce de leche and chocolate lovers dedicated!

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Dulce De Leche Chocolate Bonbons

Hello everyone. I hope this week has been treating you well so far. And I hope you’re enjoying the last days before the holiday weekend (The anticipation is the best part to me.) This is my last recipe this week, and I wanted to share something very special. These utterly delicious Dulce De Leche Chocolate Bonbons.

While dulce de leche might not be the ingredient you would associate with Christmas, it is Christmassy to me. Why? Because you should enjoy all your favourite things around the holidays! That’s why I have a plenty of dulce de leche ideas that would be perfect for the holidays.

Festive Dulce De Leche Ideas

Gingerbread Thumbprint Cookies

Dulce De Leche Hazelnut Linzer Cookies

Dulce De Leche Snickerdoodle Thumbprint Cookies

I have wanted to make a PERFECT dulce de leche treat for a long time. And by this I mean the treat that would taste like dulce de leche. Definitely, I’ve tried incorporating dulce de leche into chocolate truffles and other no bake desserts. Was it delicious? Every time. Was it something I had imagined? Not really! Unfortunately, all those times dulce de leche was not too prominent.

A couple of weeks ago an awesome idea come to my mind, and these Bonbons were born. As a humble person normally, I am not embarrassed to say today this is quite a unique idea that I haven’t seen (yet) online.

Dulce De Leche Chocolate Bonbons

So my idea was to shape the dulce de leche into balls and dip into the melted chocolate. Sounds easy? Perhaps. Not so easy to accomplish!

First, you will need dulce de leche. As thick as possible. Preferably homemade. But if you find a thick store-bought spread, that’s great. For this recipe I boiled the condensed milk for 3,5 hours plus I let it completely cool leaving in the water (That took another 1 hour or even longer, and while the water wasn’t boiling, the dulce de leche continued cooking.) This dulce de leche was thick but not as I would love to. I would say, you should boil the dulce de leche for 4 hours (Plus cooling) for the perfect results.

Next, you will need to shape the dulce de leche balls. That will depend on the consistency, and most likely, it will be quite challenging. The point is not making perfect balls (Impossible). Simply portion the filling (For instance, using a melon scoop) and shape them into very rough balls… or whatever you can shape those morsels into LOL. For an easier process, you can apply some cooking spray, coconut oil, or simply cold water onto your palms.

Arrange these individual morsels onto a tray or plate and freeze for at least 40-60 minutes or until firm enough. Most likely, you will need even 2-3 hours. Once they’ve formed, you can correct their shape by making more perfect balls. Place them back into the freezer until the chocolate is ready.

Tempered Chocolate – “seeding” method

Now you will need to temper chocolate. There’s a few methods. I opted for a simplified “seeding” method by using a microwave.

For this method, finely chop the chocolate. Reserve about 1/3 of it and melt the remaining using microwave. You will need to do that in intervals, stirring every time between.

  • 30 seconds then stirring
  • 30 seconds then stirring
  • 20 seconds then stirring
  • 15 seconds then stirring. The 4 intervals should be enough, but you need to microwave once more time, for another 10-15 seconds.

When the chocolate is fully melted, transfer it to a new bowl, to stop the cooking process. Stir in the reserved chocolate. This “seeding” method will cause the already melted chocolate cooling quickly as required for tempering. Stir and it’s ready to be used. If the added chocolate has not melted perfectly, place the bowl in the microwave for another 10-15 seconds then stir.

200-250 gr. of chocolate would be enough for coating almost an entire can (~380 gr.) of condensed milk. But of course that will depend on the thickness of the chocolate layer.

Not Perfect But So Delicious!

Now it’s time for the last step. Remove the frozen dulce de leche balls from the freezer and quickly dip into the melted chocolate. Arrange the dipped bonbons onto a surface to set. I used a cookie wrack. Here I did a mistake because when the bonbons set, I broke few of them. Hence, the best thing would be something flat, like a tray lined with parchment or foil.

Keep an eye on them because some of the coating might crack within next few minutes. That’s not a problem though – just apply some of the tempered chocolate to salvage the coating.

The tempered chocolate sets quite quickly. I would definitely recommend keeping the bonbons refrigerated after setting although it might not be optimal for the tempered chocolate. (Do not keep close to the candles – I can tell you the chocolate starts melting fast LOL)

The chocolate coating might not look perfect. BUT the bonbons are luscious and decadent. The chocolate has a nice snap. And then imagine that ooey gooey filling? And the contrast between super sweet filling and extra dark chocolate is phenomenal.

That’s almost like a Christmas miracle, my friends! :)

I hope you like these bonbons, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

So let me wish you a wonderful and cozy holiday! And I will be back next week with two recipes for the New Year’s Eve!


Dulce De Leche Chocolate Bonbons
Dulce De Leche Chocolate Bonbons

Dulce De Leche Chocolate Bonbons

Recipe by Ben | HavocinthekitchenCourse: Dessert


Prep time


Cooking time


Chilling and setting time


Dulce de leche cooking



These Dulce De Leche Chocolate Bonbons are only made with two ingredients. The recipe is relatively easy, but it requires some preparation and skills. To all dulce de leche and chocolate lovers dedicated!


  • 1 can (380-400 ml.) THICK dulce de leche, store-bought or homemade

  • 200-250 gr. dark or extra dark chocolate (At least 70%), finely chopped


  • If you make homemade dulce de leche, you will need to cook it according the recipe, for at least 3,5 hours (preferably 4) then keep it in the same pot, allowing it to cool while the water is cooling, between 1 and 1,5 hours. keep refrigerated until ready to use for the bonbons.
  • For the bonbons, scoop out some of the dulce de leche, using a small spoon or a melon spoon and shape into some kind of balls. Please note that you will not be able to shape the dulce de leche into real balls yet. Also, use some coconut oil, cooking spray or simply water for your hands.
  • Arrange these “balls” onto a large plate or tray and freeze for at least 40-60 minutes or preferably 2 hours, until firm enough. They will be firm enough to fix their shape into more perfect balls now. Place back into the freezer, until the chocolate is ready.
  • Tempering the chocolate using the method “seeding” or your preferable method. For the seeding method, reserve about 1/3 of the grated chocolate. Place the 2/3 of the chocolate in a microwave-safe bowl and microwave 30 seconds then stir. Repeat for 30 seconds and stir. Place the bowl back and microwave for 20 seconds, then stir. Microwave again for 15 seconds then stir. If the chocolate has not melted, repeat 10-15 seconds again.
  • Transfer the melted chocolate into a new bowl, to stop the cooking process. Add the reserved chocolate to the melted chocolate and let it stay for a minute or so then stir to combine. If there’s still few lumps of chocolate, microwave for 10-15 seconds.
  • Take one dulce de leche ball at one (I recommend keeping the tray in the freezer) and quickly dip into the chocolate. Arrange the bonbon onto a tray lined with parchment paper or foil. I will not recommend using a cookie wrack as the chocolate might stick and crack when removing the bonbons. Keep an eye on the bonbons for a couple of minutes, and if you see that the coating is cracking and the filling is gooing out, apply some of the melted chocolate to salvage the coating.
  • Repeat with the remaining balls. If your melted chocolate has too thickened, microwave it for 10-15 seconds and stir. Let the bonbons fully set. I recommend keeping the bonbons refrigerated to keep the filling firmer. Enjoy!

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