Active Time: 45 Minutes
Total Time: 2 Hours
Soak gelatin in cold water and set aside for 10 minutes, remove from water and squeeze out any remaining soaked water. This is called blooming the gelatin.
Add the 300 ml of brewed coffee to a small heavy bottom pan and bring to a simmer (reserve the remaining 50 ml. of coffee for the truffle recipe below).
Remove from the heat and add the gelatin.
Stir gently to mix the gelatin evenly, but to avoid air bubbles.
Evenly Pour a ¼ inch layer into your glass serving vessel.
Refrigerate for 15 minutes or until firm, leaving the remaining mix at room temperature.
Soak gelatin in cold water and set aside for 10 minutes, remove from water and squeeze out any remaining soaked water.
In a small heavy bottom pan, bring the cream to a simmer.
Meanwhile in a mixing bowl combine eggs and sugar and whisk together.
Pour 1/3 of the hot cream into the eggs, to allow the temperature of the egg mix to warm so it doesn’t scramble the eggs when added.
Add the warmed egg mix back to the small pot of the remaining cream and whisk together. Remove from heat.
Add the bloomed gelatin, whisk together.
Add mascarpone and whisk together.
Gently pour a ¼ inch layer on top of the firm coffee gelatin from previous recipe and place in refrigerator for 15 minutes or until firm.
Repeat with the mascarpone panna cotta and coffee gelatin until you have the desired layers set in your serving vehicle, allow 15 minutes in between each layer.
Combine the cocoa powder, sugar, water and corn syrup in a small heavy bottom pan and whisk together.
Bring to a simmer.
Place the chocolate in a mixing bowl and pour the simmering liquid over the chocolate, whisk until combined.
Add the butter and whisk until combine.
Cool, and pour a 1/8 inch later over the chilled and firm panna cottas.
Combine the reserved brewed coffee and heavy cream in a small heavy bottom pan and bring to a simmer.
Place 125g. of the milk chocolate in a bowl.
Pour the simmered cream mixture over the chocolate and whisk until smooth
Whisk in the butter until combined.
Refrigerate for 20 minutes or until cold and firm.
Once firm, remove from refrigerator and roll into ½ inch balls, place back in the refrigerator.
Meanwhile bring a small pot of water to a boil.
Place the chocolate in a mixing bowl.
Using a double boiler, place the bowl of chocolate and allow it to start melting.
Once all the chocolate is melted, remove rolled truffles from the fridge
Place the cocoa powder in another bowl.
Using a spoon, place the truffle ball into the chocolate and coat evenly.
Remove with a fork and place in cocoa powder and coat evenly
Once all coated return the refrigerator until serving
Preheat oven to 350°F.
Combine all the ingredients in a mixing bowl and whisk together.
On a baking tray, lined with a nonstick or parchment paper, pipe or brush desired shape.
Bake for 8 minutes or until golden brown
Remove the layered panna cottas with the chocolate sauce from the refrigerator.
Place the baked water biscuit on top of the serving vessel and balance the truffle on top.
Feel free to place the truffle down first and lean the water biscuit on top for desired presentation.