Espresso Martini Bar
Mark Tilling's Espresso Martini Bar! Rich dark chocolate infused with vodka and coffee, layered with a white chocolate cream and finished with crunchy coffee beans. Gift it..or eat it yourself!
Ingredients
Espresso Layer
- 100ml whipping cream
- 35g glucose
- 100ml Vodka
- 50ml fresh brewed coffee
- 50ml coffee liquor
- 320g Sao Tome 70% dark chocolate
- 30g chocolate coffee beans
White Chocolate Cream Layer
- 70g whipping cream
- 370g white chocolate
- 30g vodka
- 10g butter
- 2g vanilla paste
Method
Espresso Layer
- Heat the cream, glucose, coffee and vodka to just before boiling.
- Pour on to chocolate and emulsify together, add coffee liquor.
- Leave to cool to room temperature.
White Chocolate Cream Layer
- Heat the cream, vodka and vanilla together until just before boiling.
- Pour over the white chocolate and slowly whisk to melt the chocolate, the chocolate doesn’t melt place in microwave for 20 sec until melted.
- Whisk in the butter.
- Line the 2 moulds with a mixture of tempered dark chocolate, freshly ground coffee and Pailleté Feuilletine or crushed up small pieces of cornflakes.
- When this layer is set pipe in a small layer of the white ganache, let this set then top with the dark ganache.
- Set the dark chocolate ganache, then cap off with more dark chocolate.
- Leave to set, then de-mould and place small chocolate coffee beans on top
Ingredients
Espresso Layer
- 100ml whipping cream
- 35g glucose
- 100ml Vodka
- 50ml fresh brewed coffee
- 50ml coffee liquor
- 320g Sao Tome 70% dark chocolate
- 30g chocolate coffee beans
White Chocolate Cream Layer
- 70g whipping cream
- 370g white chocolate
- 30g vodka
- 10g butter
- 2g vanilla paste
Method
Espresso Layer
- Heat the cream, glucose, coffee and vodka to just before boiling.
- Pour on to chocolate and emulsify together, add coffee liquor.
- Leave to cool to room temperature.
White Chocolate Cream Layer
- Heat the cream, vodka and vanilla together until just before boiling.
- Pour over the white chocolate and slowly whisk to melt the chocolate, the chocolate doesn’t melt place in microwave for 20 sec until melted.
- Whisk in the butter.
- Line the 2 moulds with a mixture of tempered dark chocolate, freshly ground coffee and Pailleté Feuilletine or crushed up small pieces of cornflakes.
- When this layer is set pipe in a small layer of the white ganache, let this set then top with the dark ganache.
- Set the dark chocolate ganache, then cap off with more dark chocolate.
- Leave to set, then de-mould and place small chocolate coffee beans on top
