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Blue raspberry bon bons with a hard white chocolate shell and creamy bright blue raspberry filling, some cut open to show the smooth center
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Blue Raspberry Bon Bons (Hard Shell with Creamy Center)

These Blue Raspberry Bon Bons feature a crisp white chocolate shell filled with a smooth, creamy blue raspberry ganache. They’re bright, candy-like, and perfect for homemade chocolates, party treats, or gift boxes. The hard shell snaps cleanly while the center stays soft and flavorful.
Course Candy, Chocolate, Confectionery, Dessert, No-Bake Dessert
Cuisine American, Candy Shop, Homemade Candy
Keyword blue raspberry bon bons, blue raspberry bon bons recipe, blue raspberry candy, blue raspberry candy bites, blue raspberry candy recipe, blue raspberry chocolate candy, blue raspberry chocolate filling, blue raspberry chocolates, blue raspberry confectionery, blue raspberry dessert, blue raspberry truffles, candy melts bon bons, creamy filled bon bons, easy bon bons recipe, filled chocolate bon bons, hard shell bon bons, homemade bon bons, homemade chocolate bon bons, molded bon bons recipe, white chocolate bon bons
Prep Time 25 minutes
Chill time 20 minutes
Total Time 45 minutes
Servings 24 bonbons
Calories 180kcal
Cost $10 for entire recipe

Equipment

  • Silicone bon bon mold (or polycarbonate chocolate mold)
  • Microwave-safe bowls
  • Spatula
  • Small saucepan (for heating cream, optional)
  • piping bag or zip-top bag
  • Bench scraper or offset spatula
  • Spoon (for filling molds)

Ingredients

Shell

  • 12–16 oz white candy melts or tempered white chocolate

Blue Raspberry Filling

  • 8 oz white chocolate finely chopped
  • 2 tablespoons heavy cream
  • 1 teaspoon light corn syrup
  • 1 teaspoon blue raspberry flavoring oil-based preferred
  • tiny pinch citric acid optional
  • pinch salt
  • blue gel food coloring

Instructions

Make the Chocolate Shell

  • Melt the white candy melts until smooth and fully melted. Fill each cavity of the bon bon mold completely with melted chocolate. Tap the mold gently on the counter to remove air bubbles. Turn the mold upside down over the bowl to let excess chocolate drip out, leaving a thin shell. Scrape the top clean. Chill for 5–10 minutes until the shells are firm.

Make the Blue Raspberry Filling

  • Place the chopped white chocolate in a bowl. Heat the heavy cream and corn syrup until just steaming. Pour over the white chocolate and let sit for 1 minute. Stir until smooth and fully melted. Add the blue raspberry flavoring, salt, citric acid (if using), and blue gel food coloring. Mix until smooth.

Cool the Filling

  • Let the filling sit until thickened and pipeable. It should not be warm before filling the shells.

Fill the Bon Bons

  • Pipe the blue raspberry filling into the chocolate shells, leaving a small space at the top for sealing. Chill for 5–10 minutes to firm slightly.

Seal the Bon Bons

  • Cover the tops with more melted white candy melts. Scrape the mold clean so the bottoms are flat. Chill until fully firm.

Unmold

  • Turn the mold upside down and gently tap to release the bon bons.

Notes

  • Use oil-based blue raspberry flavoring for the best flavor and to prevent the chocolate from seizing
  • Candy melts are the easiest option for a smooth, hard shell without needing to temper chocolate
  • Let the blue raspberry filling cool before piping so the chocolate shells don’t melt
  • Tap the mold after filling with chocolate to remove air bubbles and create a smooth finish
  • Leave a small gap when filling so the bon bons seal cleanly with the final chocolate layer
  • If the filling is too soft, let it sit at room temperature until thick and pipeable
  • For a stronger blue raspberry flavor, add a tiny extra drop of flavoring or a pinch of citric acid
  • Gel food coloring works best because liquid coloring can thin the filling
  • For a thinner shell, dump out excess chocolate thoroughly before chilling
  • To create glossy bon bons, avoid over-chilling and unmold once fully set
  • Store blue raspberry bon bons in an airtight container at cool room temperature for best texture
  • These homemade bon bons are perfect for gift boxes, candy platters, party favors, and holiday desserts