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.
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
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