Coffee Bon-Bons Recipe - Great British Chefs

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.

Ingredients

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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

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Piping bag with a thin nozzle

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

Let the mixture cool and thicken slightly, then place in a piping bag

Using the bag, pipe the mixture into half of the Valhrona dark chocolate shells, filling them half full

30g of Valhrona dark chocolate shells

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

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