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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.
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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
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Coffee and Kahlúa bon-bons
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