Recipe courtesy of Susan Notter
Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 354
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 45
- Protein
- 2
- Cholesterol
- 24
- Sodium
- 12
- Total: 13 hr 10 min
- Prep: 40 min
- Inactive: 12 hr
- Cook: 30 min
Ingredients
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
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.