Temper the white chocolate and make the white chocolate shells
Break about 100g of white chocolate into pieces and put it into a saucepan. Place on a very low heat (or you can use a bain marie if you prefer) and melt the chocolate, stirring constantly until it reaches 45ºC.
Remove it from the heat and pour the chocolate into a bowl.
You want to bring the temperature down to 32ºC, and you’ll do this by adding a piece of unmelted chocolate and stirring it in until it has melted.
Keep adding more chocolate and stirring until the temperature reaches 32ºC.
Once you’ve reached the desired temperature, remove any lumps and pop them into the saucepan (you need to melt more chocolate later for the base of the chocolates).
Carefully pour the chocolate into the mould, fill each of the holes with chocolate and then tip the mould over the bowl to pour out any excess. You should be left with a thin layer of white chocolate around in each hole in the mould. If there are any bits missing chocolate, then add a little more into that hole and again tip out the excess.
Place the mould on a large sheet of greaseproof paper and use a large knife to scrape over the top of the mould to remove any excess. You’ll find that this will fill some of the holes back up a bit again, so you’ll need to tip it over the bowl again and then scrape again to get everything neat and tidy.
Put your mould into the fridge for the chocolate to set.
Scrape any leftover melted chocolate in the bowl back into the saucepan to melt again later.
While the white chocolate is setting, make the coffee ganache filling
Place the double cream (1 tbsp) into a bowl.
Place 50g of milk chocolate in a saucepan and place over a very low heat until completely melted, stirring constantly.
Remove from the heat and pour into the bowl with the double cream. Rapidly beat the chocolate into the double cream until it is smooth.
Add the espresso (1 tbsp) a teaspoon at a time. Beat into the chocolate mixture until fully combined and then add more.
Once all of the coffee has been added, place your coffee ganache into the fridge to set for about 10-15 minutes.
Once the white chocolate shells and coffee ganache have set, fill the chocolates
Remove the chocolate mould and ganache from the fridge.
Use a small spoon to carefully scoop about ½ tsp of ganache into each white chocolate shell. Make sure that it’s not sticking up above the top of the mould as this will cause all sorts of problems when you come to add the base. If it is, carefully squash it down, or remove a little bit.
Once each of the chocolates is filled, temper some more white chocolate for the base.
Add about half of your remaining unmelted white chocolate to the saucepan (which still has the leftovers from earlier) and melt on a very low heat until it reaches 45ºC.
Repeat steps 2-4 of the white chocolate tempering instructions above to temper the chocolate.
Once you’ve bought the temperature down to 32ºC, pour the chocolate on top of each of the chocolates in the mould to make a base.
Place the mould onto a sheet of greaseproof paper and scrape off any excess.
Place the mould back into the fridge for about 20 minutes to allow the chocolate to set.
Add a little finishing touch
Once the base of each chocolate has set, remove them from the fridge and carefully pop each one out of the mould.
Sprinkle over a little cocoa powder and enjoy.
You’re likely to have some melted white chocolate left over as chocolate making is far easier if you have a bit more than you need. Once you’ve used what you need, simply pour any spare melted chocolate into a container lined with greaseproof paper to save to use another day.
If you're new to tempering chocolate the make sure you take a look at the video or my detailed chocolate tempering tutorial.
Calories: 82kcal | Carbohydrates: 6.8g | Protein: 1g | Fat: 5.6g | Saturated Fat: 3.4g | Sugar: 6.8g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.