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White Chocolate Coffee Bonbons
Crisp white chocolate on the outside, silky coffee ganache in the middle.
Watch the video for the technique.
Ingredients
White chocolate shells
- 450 g white chocolate
Coffee ganache
- 120 g dark chocolate
- 75 g heavy cream
- 15 g coffee beans, lightly crushed
- 15 g Kahlúa
- 8 g butter
- 1 g flaky salt
Method
- 1.
Lightly crush the coffee beans and warm them with the cream.
- 2.
Let them infuse, strain, then weigh out 60 g of the infused cream.
- 3.
Pour the warm infused cream over the dark chocolate and mix until smooth.
- 4.
Add the Kahlúa, butter and salt and emulsify until glossy.
- 5.
Temper the white chocolate and coat the molds.
- 6.
Once the shells have set, pipe in the ganache, leaving a little room at the top.
- 7.
Let the filling set, cap with more tempered white chocolate, then unmold.
