Caramel Filled Chocolate Bonbons

1. 1

   Bring the glucose to a boil in a medium saucepan.

2. 2

   Once boiling, gradually add the sugar while stirring constantly.

3. 3

   Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes.

4. 4

   Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.

5. 5

   Place a small amount of chopped peanuts in the base of each chocolate shell.

6. 6

   When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top.

7. 7

   Allow to set overnight at room temperature.

8. 8

   Seal the back of the bonbons with melted chocolate.

9. 9

   Place in the refrigerator for 10 minutes, and then turn out of the mold.

10. 10

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.