Filled chocolates with chili fondant

Ingredients for Filled chocolates with chili fondant

Instructions for Filled chocolates with chili fondant

To prepare the Filled chocolates with chili fondant recipe, please follow these instructions:

Got the cream, glucose, sugar and chili in a thick-bottomed saucepan, and slowly warm up, to the sugar is melted. Stir as little as possible. Let the mixture simmer on a low heat for 8 minutes. Take the chili up. They came of caramel mass in a glass of ice water. It should just sit on the teaspoon, you put down in the water. Let the mass to cool at room temperature while you mold molds.
Temper the chocolate.
Brush the moulds and fill them up with chocolate, empty out again and style the shells to quickly put it in the freezer for a few minutes.

Came the afsvalede fondant in and style cold for 5 minutes. Pour chocolate over top (in other words, there is the bottom) and scrape clean along the edge. Style dry and cool, with it's solidified, and turn so harden out. Must be dark and cool, but not in the refrigerator.