Serves 1
Directions
- 1Caramelize 40 grams of sugar on medium heat.
- 2Stir as little as possible to prevent crystallization.
- 3Add 20 grams of coffee beans once the desired color is reached.
- 4Toast the coffee beans for one minute.
- 5While stirring, add 100 grams of cream.
- 6Keep mixing until all the caramel has dissolved.
- 7Turn off the heat.
- 8Add 50 grams of whiskey.
- 9Cover the pan with a lid and let it infuse overnight in the fridge.
- 10The next day, bring the mixture to a boil.
- 11Transfer 400 grams of white chocolate into a bowl.
- 12Add 5 grams of cocoa butter to the white chocolate.
- 13Pass the whiskey cream through a fine sieve onto the chocolate.
- 14Add 50 grams of butter to the mixture.
- 15Add another 50 grams of whiskey.
- 16Blend the mixture until smooth.
- 17Transfer the smooth mixture into a piping bag.
- 18Pipe the filling into bonbon molds.
Ingredients
- 40 grams sugar
- 20 grams coffee beans
- 100 grams cream
- 50 grams whiskey
- 400 grams white chocolate
- 5 grams cocoa butter
- 50 grams butter
- 50 grams whiskey
Equipment
saucepanspatulalidwhiskbowlfine sieveimmersion blenderpiping bag
Tips
- To prevent crystallization, stir the sugar as little as possible while caramelizing.
- Heat only half of the whiskey to maintain its punch.
- Infuse the caramel-coffee mixture overnight in the fridge.
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