Directions:

COFFEE GANACHE

• 1. Boil the cream, invert sugar, and salt together. Pour a third at a time over the dark and milk couverture chocolates and mix until emulsified.
• 2. Add Fusion Coffee and mix with a hand blender, taking care not to create any air bubbles.
• 3. Place in a piping bag and pipe mixture into sphere molds and leave to set overnight in the freezer. Remove from molds.

TRUFFLE COATING

• 1. Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate.
• 2. Dip coffee ganache balls into tempered chocolate and remove any excess by hand.
• 3. Roll in the cocoa powder. Sift to remove any excess.