White chocolate coffee bonbons

⇐ Moulded chocolates

Based on a recipe in Patisserie Christophe Felder

Ingredients

Shells

200-250g white chocolate

Ganache

100g dark chocolate (callets or broken up)

1 tbsp sugar or honey

80g double cream

20g butter

2 tbsp coffee granules (dissolved in a tbsp water) or same very strong espresso

1 tbsp Tia Maria

Method

1. Make shells with white chocolate. Not going to elaborate here
2. Make the ganache. Heat cream and sugar to a boil and add Tia Maria and coffee. Once boiled, pour ½ mixture on to chocolate and allow to stand for 2 minutes.
3. Incorporate rest of cream mixture and stir until smooth
4. When temperature has dropped to 35-40℃ stir in butter until smooth
5. Fill shells and refrigerate to firm up filling.
6. Skim bases of shells with white chocolate.
7. If chocolates are hard to get out of shells, freeze for 5 minutes and try again. If still hard, repeat.

Patisserie Christophe Felder