| Level: | Advanced |
| Total: | 4 hr |
| Prep: | 1 hr |
| Inactive: | 2 hr |
| Cook: | 1 hr |
| Yield: | 20 servings |
Ingredients
- 1 pound non-tempering chocolate, coarsely chopped
- 20 chocolate pastilles (small, chocolate disks in candy-making shops)
- Cognac Caramel Ganache, recipe follows
- Coffee Ganache, recipe follows
- White Chocolate Ganache, recipe follows
- Cocoa powder, for garnish
Instructions
- Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
- To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a “C” for each mug on a piece of waxed paper. Allow the chocolate to harden.
- Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
- Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
- 1/4 cup water
- 1 1/2 tablespoons corn syrup
- 2/3 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons Cognac
- Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 1 cup chopped white chocolate
- 1 tablespoon coffee liqueur
- 1/2 teaspoon coffee extract
- Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
- 1/2 cup heavy cream
- 3/4 cup chopped white chocolate
- Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 157 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
I’ve never had the original, unfortunately. But I’ve made this twice and everyone loves them. I didn’t have a problem with any of the ganaches thickening. I may be making these again next month for a tea party.
I made this recipe for my birthday dinner hoping to be a success. I have eaten at Rembrant’s and had these desserts (which gave me the idea). The recipe tastes NOTHING like the real deal. Not to mention the proportions were all wrong. All three ganaches were too thin and wouldn’t thicken up for the life of me. Besides that, nothing tasted even REMOTELY close to the dessert from the restaurant.
All in all, I had to resort to strawberries and chocolate sauce, not a very climactic ending to an otherwise wonderful birthday dinner party.