Recipe courtesy of Susan Notter

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

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  • Total: 13 hr 10 min
  • Prep: 40 min
  • Inactive: 12 hr
  • Cook: 30 min
  • Yield: 30 pieces
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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


  1. 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.
  2. 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.
  3. Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.

Lemon Jelly:

  1. 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.