Makes 60 pieces
- 8 ounces (1 cup) heavy cream
- 1 1/2 ounces (2 tablespoons) light corn syrup
- 1 tablespoon instant coffee granules
- 1/2 ounce (1 tablespoon) soft unsalted butter
- 14 ounces (2 1/3 cups) dark chocolate, chocolate coins, or chopped in 1/2-inch pieces
- 12 ounces (2 cups) dark coating chocolate, chopped in 1/2-inch pieces, for dipping
- 2 teaspoons instant coffee granules, for garnish
- Line a 9 x 13-inch baking pan with parchment paper.
- Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
- Remove from the heat. Add the instant coffee granules and stir to dissolve.
- Add the butter and chopped chocolate or pistols to the cream and stir until smooth and homogeneous.
- Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
- Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
- Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
- Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
- When all of the ganache has been scooped, roll each portion by hand into a round ball.
- Follow the heating instructions on the compound coating package to melt the coating.
- Dip the ganache centers in the coating.
- After dipping, but before the chocolate sets fully, put a pinch of instant coffee on top of each piece.
Formulation courtesy of The Culinary Institute of America