View source for White chocolate coffee bonbons

[[Moulded chocolates|&lArr; Moulded chocolates]]

[[File:IMG_2257.jpeg|400px|left]]
Based on a recipe in ''Patisserie'' Christophe Felder
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==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==
#Make shells with white chocolate. <small>''Not going to elaborate here''</small>
#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.
#Incorporate rest of cream mixture and stir until smooth
#When temperature has dropped to 35-40℃ stir in butter until smooth
#Fill shells and refrigerate to firm up filling.
#Skim bases of shells with white chocolate.
#If chocolates are hard to get out of shells, freeze for 5 minutes and try again. If still hard, repeat.


<small>''Patisserie'' Christophe Felder</small>