Coffee and Kahlúa bon-bons
Item 1 of 1
- Petit four
- medium
- 10
- 1 hour 30 minutes
Marcus Wareing's rich coffee bon-bons recipe, flavoured with Kahlúa, are a sure-fire way to impress dinner party guests. If serving at Christmas, try flaking gold leaf over the serving bowl for an extra special finish.
First published in 2015
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Ingredients
Metric
Imperial
Ganache
- 150ml of whipping cream
- 250g of 39% milk chocolate, chopped
- 10g of trimoline
- 120ml of Kahlúa
Caramel
- 1/2 bronze gelatine leaf
- 200ml of condensed milk
- 1 single espresso shot
- 60g of Valhrona dark chocolate shells, for filling
- 250g of Valhrona 61% chocolate
- 250g of cocoa powder
SAVE RECIPE
Equipment
- Piping bag with a thin nozzle
Method
1
For the ganache, bring the cream to the boil. Put the chocolate and trimoline in a bowl and pour the cream over. Add the Kahlúa and mix until smooth
- 150ml of whipping cream
- 250g of 39% milk chocolate
- 10g of trimoline
- 120ml of Kahlúa
2
Let the mixture cool and thicken slightly, then place in a piping bag
3
Using the bag, pipe the mixture into half of the Valhrona dark chocolate shells, filling them half full
4
For the caramel, soak the gelatine in water until softened. Warm the coffee in a pan and add the drained gelatine. Stir until dissolved. Add the condensed milk and mix thoroughly
- 1/2 bronze gelatine leaf
- 1 single espresso shot
- 200ml of condensed milk
5
Place the mixture in a piping bag and pipe into the other half of the chocolate shells. Using a little of the mixture as 'cement', join the two different shells together
6
Melt the Valhrona 61% chocolate in a bowl stationed above another bowl of hot water
- 250g of Valhrona 61% chocolate
7
Roll the bon-bons in the melted Valhrona 61% chocolate and then in cocoa powder to finish. Serve in a bowl
- 250g of cocoa powder
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