COFFEE GANACHE
Boil the cream, invert sugar and salt together. Pour a third at a time over the dark and milk chocolate couverture to make an emulsion. Then add Fusion Coffee and the unsalted butter. Mix with a hand blender taking care not to create any air bubbles. Pipe the mixture into sphere moulds and leave them to set overnight in the freezer. Remove from the moulds.

TRUFFLES COATING
Melt and temper the dark chocolate couverture. Dip the spheres of coffee ganache into the tempered dark chocolate couverture and remove any excess by hand. Then, roll them in the cocoa powder. Sift to remove any excess cocoa powder.