CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons image

Provided by Food Network

Categories dessert

Time 13h10m

Yield 30 pieces

Number Of Ingredients 13

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

Steps:

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.
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.