- 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
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.
- 1/2 ounce pectin
- 23 ounces sugar
- 20 ounces lemon juice
- 2 ounces glucose
- 1/4 ounce citric acid
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.