Recipe by Susan Notter
- Yield: 30 pieces
- Nutritional Analysis Per Serving
Serving Size: 1 of 22 servings
Calories: 354
Total Fat: 18 g
Saturated Fat: 11 g
Carbohydrates: 51 g
Dietary Fiber: 3 g
Sugar: 45 g
Protein: 2 g
Cholesterol: 24 mg
Sodium: 12 mg - Total: 13 hr 10 min
- Prep: 40 min
- Inactive: 12 hr
- Cook: 30 min
- 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
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
- In a medium saucepan, heat the cream, glucose, and cayenne until boiling. Pour this mixture over the chopped dark chocolate. Stir until smooth and well combined. Mix in the butter. Let the mixture cool to 80 degrees F. Transfer to a pastry bag.
- Pipe a small amount of the chilled Lemon Jelly into each chocolate shell. Top with the ganache. Allow the bonbons to set overnight in a cool environment.
- Seal each bonbon with melted dark chocolate. Chill for 10 minutes, then remove from the mold.
Lemon Jelly:
- Combine the pectin and sugar. In a medium saucepan, bring the lemon juice to a boil. Stir in the sugar and pectin mixture, then add the glucose. Boil until the mixture reaches 225 degrees F. Remove from heat and stir in the citric acid. Let cool, then refrigerate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
