- 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
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.
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.