Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

Total Time:
13 hr 10 min
40 min
12 hr
30 min

30 pieces

  • 10 ounces cream
  • 1 ounce glucose
  • 1/4 teaspoon cayenne pepper
  • 12 ounces dark chocolate, chopped
  • 2 ounces butter, room temperature
  • 1/2 recipe Lemon Jelly, recipe follows
  • 30 chocolate shells
  • Melted dark chocolate, for sealing
  • Lemon Jelly:
  • 1/2 ounce pectin
  • 23 ounces sugar
  • 20 ounces lemon juice
  • 2 ounces glucose
  • 1/4 ounce citric acid
  • In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.

  • Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.

  • Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lemon Jelly:
  • Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

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