Cayenne Ganache and Lemon Jelly Filled Chocolate Bo

Name: Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 ounce pectin; 23 ounces sugar; 20 ounces lemon juice; 2 ounces glucose; 1/4 ounce citric acid

Servings: persons

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

1
In a medium saucepan, bring the cream, glucose, and cayenne to a boil.
2
Pour over the dark chocolate.
3
Stir until emulsified.
4
Add the butter.
5
Allow to cool to 80 degrees F. Place in a pastry bag.
6
Pipe a small amount of the cold Lemon Jelly into a chocolate shell.
7
Pipe the ganache over the jelly.
8
Allow to set overnight in a cool place.
9
Seal the ganache with melted dark chocolate.
10
Refrigerate for 10 minutes, then turn out of the mold.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
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.
13
Mix the pectin with the sugar.
14
In a medium saucepan, bring the lemon juice to a boil.
15
Add the sugar and pectin mixture.
16
Add the glucose.
17
Boil to 225 degrees F. Remove from the heat and add the citric acid.
18
Allow to cool, and then refrigerate.

5581

kcal

Calories

296

Fat

682

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 ounces cream, 1 ounce glucose, 1/4 teaspoon cayenne pepper, 12 ounces dark chocolate, chopped, and more.

Yes, Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions