White chocolate coffee bonbons
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
- Make shells with white chocolate. Not going to elaborate here
- 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.
Patisserie Christophe Felder