A coffee lover's dream, these dark chocolate nespresso-like pods are filled with a luxurious white chocolate espresso caramelized cacao nib ganache.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 21bonbons
Author jacquee | i sugar coat it
Ingredients
Chocolate for Molding
200gramsdark couverture, 70%(i used Valrhona Guanaja)
Cacao Nibs
170gramscacao nibs
96gramsgranulated sugar
5gramsunsalted butter, high fat(i use Stirling Creamery 84)
Ganache
100gramscream35%
12gramsespresso or coffee
210gramswhite chocolate, 33%(i used Valrhona Ivoire)
30gramscaramelized cacao nibs
Instructions
Mold the chocolate:
Temper the chocolate per the manufacturer's instructions, and cast using a mold of your preferred shape.
Caramelize the cacao nibs:
Prepare a sheet pan with a silicone baking mat or parchment paper.
Add the nibs and sugar to a saucepan and heat the mixture over high heat, stirring vigorously and continually with a wooden spoon until sugar is mostly melted.
Remove the saucepan from the heat and stir in the butter.
Spread the nibs onto the prepared sheet pan and allow to cool to room temperature.
Make the ganache:
Melt the chocolate in a medium size bowl and set aside.
Add the cream and coffee to a small saucepan and bring to a light boil. Cover and set aside to steep for 5-10 minutes.
Strain the cream and coffee mixture onto the melted chocolate, while stirring. Continue to stir until fully incorporated and smooth.
Crush some the caramelized cacao nibs into smaller bits and fold into the ganache. Allow to cool, preferably overnight for a more intense flavour.
Assemble the bonbons:
Pipe the cooled ganache into the molded chocolate and allow to set, preferable overnight.
Use the remaining tempered dark chocolate to cap the bonbons. Allow to set, then turn the bonbons out.