Servings: 10 each
Equipment
- Stovetop
- Hand Blender
- Piping Bag
- Freezer
- Mold
- Tempering Machine
- Sifter
Ingredients
Coffee Ganache
- 45 g Heavy Cream
- 9 g Invert Sugar
- 1 g Salt
- 34 g Guittard Onyx 72% Dark Couverture Chocolate Wafers
- 6 g Guittard Organic 38% Milk Couverture Chocolate Wafers
- 10 g Unsalted Butter
- 7 g Prova Gourmet Fusion Brazilian Coffee Flavored Cocoa Butter
Truffle Coating
Instructions
Coffee Ganache
- Boil the cream, invert sugar, and salt together. Pour a third at a time over the 34 g Guittard Onyx 72% Dark Couverture Chocolate Wafers and 6 g Guittard Organic 38% Milk Couverture Chocolate Wafers and mix until emulsified.
- Add 7 g Prova Gourmet Fusion Brazilian Coffee Flavored Cocoa Butter and mix with a hand blender, taking care not to create any air bubbles.
- Place in a piping bag and pipe mixture into sphere molds and leave to set overnight in the freezer. Remove from molds.
Truffle Coating
- Melt the 20 g Guittard Onyx 72% Dark Couverture Chocolate Wafers and use the temperature curve method to temper the chocolate.
- Dip coffee ganache balls into tempered chocolate and remove any excess by hand.
- Roll in the 10 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder. Sift to remove any excess.
- Enjoy!