Cayenne Ganache And Lemon Jelly Filled Chocolate Bonbons Recipes

MINT CHOCOLATE BONBONS

Steps:

• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
• Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
• Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

CARAMEL FILLED CHOCOLATE BONBONS

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. 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. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• 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. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

CHOCOLATE PRALINE SPIDER BONBONS

Steps:

• For the molds: In a small saucepan over low heat, melt the chocolate. Temper the milk chocolate by melting it first and allowing it cool to about 82 degrees F. Reheat the chocolate to about 88 degrees F for use. Prepare 2 trays of chocolate hemisphere molds (32 pieces per mold) with tempered melted milk chocolate by coating the insides of the mold with a layer of the milk chocolate. Allow to set. Reserve extra tempered chocolate.
• For the praline butter: In a small saucepot over low heat, heat the fondant and invert sugar until soft. In a separate small saucepot over low heat, melt the chocolate. Combine the fondant, melted chocolate, praline, and butter in a separate bowl and mix with an immersion blender until smooth. Place in a piping bag without a tip.
• Using the pastry bag, fill the prepared chocolate hemisphere molds with the praline butter until each mold is about 3/4 full. Cover the praline butter-filled mold with more tempered milk chocolate to seal the bonbon. Scrape the top to remove excess chocolate. Let rest at room temperature until set, 2 to 3 hours.
• Carefully unmold. For the legs, place the remaining tempered milk chocolate in a piping bag and pipe 2-inch lines on strips of parchment paper, cut 3 inches by 6-inches, and curl the paper slightly to create an arc. Hold the shape by placing the paper between 2 sturdy objects, like 2 books. Let the chocolate set. Take each leg and adhere to the unmolded chocolate bonbon with a little additional tempered milk chocolate. Each chocolate mold requires 8 legs.

CARAMEL GANACHE (FOR FILLING CHOCOLATES)

Steps:

• 1. Rub lemon juice into the sugar.
• 2. In a saucepan, caramelize the sugar until amber, using the dry method.
• 3. Add glucose syrup to the caramelized sugar.
• 4. Heat the heavy cream. With the caramelized sugar over low head, stream in the hot cream, making certain that the caramelized sugar mixture is entirely incorperated into the cream. Remove from heat.
• 5. Pour the hot warm cream/caramel mixture over the chocolate and butter. Allow to sit at least 2 minutes before stirring. If the chocolate does not melt completely, place the bowl over a pot of lightly simmering water, stirring until the chocolate is melted and no lumps remain.