Bonbons with Pistachio Jelly, Blue Cheese, and Cream Mousse

Chocolate shell

Melt the sugar-free milk chocolate (100 g), cool it to a working temperature of about 31–32 °C, and spread it in the molds. Turn the molds over, remove excess chocolate, and chill the shells for 10 minutes.

Jelly filling

Blend the pistachios (15 g) with the cream 35% fat (30 g) until smooth. Heat the mixture, add the gelatin (1 g) bloomed in the water (5 g), stir, and cool. Pipe the jelly into the chocolate shells in a thin layer.

Cream mousse

Bloom the gelatin (1 g) in the water (5 g). Heat 16 g of the total cream 35% fat (46 g), pour it over the sugar-free milk chocolate (21 g), and add the gelatin. Combine the mixture with the dor blue cheese (25 g), then cool.

Whip the remaining cream 35% fat (30 g) to soft peaks and fold it into the chocolate-cheese base. Fill the shells with mousse over the jelly, chill the bonbons for 1–2 hours, and seal them with the remaining chocolate.