- Break up the cooking chocolate, put it in the blender jug and process for 25 seconds/speed setting 8. Use the spatula to scrape the chocolate back down into the blender jug, add the cream and espresso, and heat for 4 minutes/50 °C/speed setting 1. Leave to cool slightly. Beat the butter until smooth and add it to the chocolate-and-coffee mixture for 45 seconds/speed setting 4. As it is mixing, add the coffee liqueur through the filler opening.
- Spoon the mixture into a piping bag with a medium star nozzle and pipe it into gold or coffee-coloured paper cases. Dust with cocoa powder. Store in the fridge.
Why not try one of these delicious versions? Finely chop 50 g amaretti or sponge fingers. Drizzle them with 6–7 tablespoons of espresso, leave to soak for approx. 15 minutes and then mix into the chocolate-and-coffee mixture.
Bon appétit with Monsieur Cuisine