Recipe courtesy of Susan Notter
Episode: Underworld
Save Recipe Print
Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons
Total:
13 hr 10 min
Prep:
40 min
Inactive:
12 hr
Cook:
30 min
Yield:
30 pieces
Total:
13 hr 10 min
Prep:
40 min
Inactive:
12 hr
Cook:
30 min
Yield:
30 pieces

Ingredients

Lemon Jelly:

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
More from:

Halloween Wars

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Infested Coconut Tapioca-Filled Chocolate Spiders

Recipe courtesy of Jeff Munchel

Peanut Butter and Jelly Chocolates

Cassis Bonbon Sandwich

Recipe courtesy of Rocio Varela

Marzipan and Jam Filled "Bones"

Recipe courtesy of Darci Rochau

Churros with Dulce de Leche Ganache

Recipe courtesy of Santosh Tiptur

Chocolate Feuilletine Dipped in Dark Chocolate

Recipe courtesy of Susan Notter

Chocolate Explosion Candies

Recipe courtesy of Peggy Tucker

Chocolate Peanut Butter Peanuts

Recipe courtesy of Peggy Tucker

Dark Chocolate Log Roll

Recipe courtesy of Peggy Tucker

Browse Reviews By Keyword

          Latest Stories