Cayenne Ganache And Lemon Jelly Filled Chocolate Bonbons Recipes

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CARAMEL FILLED CHOCOLATE BONBONS



Caramel Filled Chocolate Bonbons image

Provided by Food Network

Categories     dessert

Time 9h45m

Yield 40 pieces

Number Of Ingredients 7

4 ounces glucose
17 ounces sugar
20 ounces hot cream
4 ounces unsalted butter, cut into pieces
4 ounces salted peanuts, chopped
30 (1-inch) white chocolate shells
6 ounces melted white chocolate

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 GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON GANACHE



Lemon Ganache image

Make and share this Lemon Ganache recipe from Food.com.

Provided by Bayen

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 4

8 ounces bittersweet chocolate (the really good stuff)
1 cup heavy cream
1 teaspoon lemon zest (more if you really like lemon)
2 teaspoons fresh lemon juice

Steps:

  • Chop chocolate into small pieces and place in a heat safe bowl.
  • Bring cream to boil on stovetop.
  • Once cream in boiling pour over chopped chocolate.
  • Add lemon zest and lemon juice.
  • Stir from the inside out, making sure not to let in to much air.
  • Stir till chocolate is completely melted.
  • That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
  • You can also substitute the lemon with orange.

Nutrition Facts : Calories 412.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 2.5

GANACHE, SOFT FILLING FOR CHOCOLATES ETC...



Ganache, Soft Filling for Chocolates Etc... image

For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.

Provided by kiwidutch

Categories     Candy

Time 55m

Yield 20-25 chocolates

Number Of Ingredients 7

200 g dark baking chocolate or 200 g bitter baking chocolate
120 g cream
60 g butter
140 g milk chocolate (as preferred) or 140 g white chocolate (as preferred)
25 g Tia Maria (Baileys is the favourite of ours) or 25 g rum (Baileys is the favourite of ours)
2 -3 drops food flavoring (optional)
1 teaspoon strawberry flavoring (optional) or 1 teaspoon banana flavoring (optional)

Steps:

  • To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
  • Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
  • Put butter and cream in a saucepan and bring to boil, stirring all the time.
  • Remove from heat and add chocolate and liqueur.
  • Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
  • Use as soft filling for chocolates and tartes.
  • This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
  • By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
  • If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !

DARK CHOCOLATE AND LEMON GANACHE TARTLETS



Dark Chocolate and Lemon Ganache Tartlets image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Lemon     Party     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

PASTRY
2 cups all purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon chilled whipping cream
1 teaspoon vanilla extract
FILLING
1 cup chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon plus 1/2 teaspoon (packed) grated lemon peel
6 lemon peel twists (optional)

Steps:

  • FOR PASTRY:
  • Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
  • Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
  • Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
  • FOR FILLING:
  • Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

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