Preparation: 30 minIngredients for 30 palets
Preparation
Chop the chocolate into small pieces. Reserve half and place the other half in a heatproof bowl.
Heat the cream in a saucepan over medium heat. Temper the egg yolk by adding a ladle of warm cream, whisking to combine, then return the mixture to the saucepan. Bring to a gentle boil.
Pour the hot cream mixture over the chocolate in the bowl. Add the coffee.
Whisk gradually until you achieve a smooth, thick ganache. Pour into a shallow container (no more than 2cm deep).
Refrigerate until firm. Once chilled, remove and cut into even pieces.
Meanwhile, melt the reserved chocolate in a bain-marie. Dip each piece using a fork to coat evenly.
Allow to set before serving.
Tip: Pair with coffee for an irresistible snack shared with friends.
