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95g
Plant-based butter, very soft
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400g
Cacao Barry Tanzanie 75%
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- Crush or roughly grind the coffee beans and combine them with the oat milk in a small pot.
- Bring the mixture to a boil, and remove the pot from the heat.
- Cover and allow it to steep for 5 minutes.
- Strain the mixture through a pre-moistened cheesecloth.
- Weigh the infused oat milk - you will have lost some in the infusing process. Return the oat milk to its original weight by adding fresh oat milk as necessary.
- Combine the glucose syrup with the coffee-flavored oat milk and bring to a boil.
- Pour the hot mixture over the dark chocolate, and allow to stand for one minute, then stir or blend to emulsify.
- Stir in the plant-based butter and coconut oil. Make sure the mixture is homogeneous and no lumps of butter remain.
- Stream in the liqueur, stirring or blending to emulsify.
- Agitate the ganache on the tabletop until it is the consistency of pastry cream, then transfer to a piping bag fitted with an 11mm/.43” piping tip.
- Pipe truffle-shaped rounds of approximately 5g/.18 oz each.
- Allow to crystallize for 20 minutes.
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