by Dorothy MJ Ferreria
total time 30 mins prep 10 mins cook 20 mins yield 12
250 g compound milk chocolate
1/4 cup culinary cream or all purpose cream
1 Tbsp instant coffee
250 g compound semisweet or bittersweet chocolate
1/2 cup coarsely chopped nuts
To prepare the ganache, melt the chocolate in a heavy saucepan. Remove from heat.
In another saucepan, combine cream and coffee. Place over low heat and allow to boil once. Remove from heat and pour over melted chocolate. Mix with a rubber scraper until blended.
Pour the mixture into a square baking pan (8 x 2 inches high) lined with foil. Chill until firm.
Form the ganache into 10-g balls. Arrange on a cookie sheet lined with baking parchment or foil. Keep chilled.
When ready to dip, melt the remaining chocolate in a thick saucepan. Working with a piece at a time, dip each ball in the melted chocolate. Retrieve with a fork and tap at the edge of the pan to allow excess chocolate to drip back to the pan. Transfer dipped chocolate balls to a cookie sheet lined with baking parchment. Garnish with chopped nuts and freeze for a few minutes to set.