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.
4. 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.