Coffee Bon-Bons Recipe - Great British Chefs

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Coffee and Kahlúa bon-bons

Petit four
medium
10
1 hour 30 minutes

PT1H30M

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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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

Method

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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

30g of Valhrona dark chocolate shells

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

30g of Valhrona dark chocolate shells

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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Marcus Wareing

Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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