Coffee nougat with Cointreau

Ingredients

650ml of liquid cream, 40gr. of soluble coffee, 1,100g of black couverture (minimum 60% cocoa butter), 150ml of Cointreau and 150g of butter

Preparation

• Boil the liquid cream.
• Undo the topping with the cream.
• Let it cool down (so that it remains lukewarm).
• Mix the coffee and Cointreau with the truffle.
• Line the nougat molds with black icing (the icing must be at 30ºC or else it will stick to the mold).
• Let the coating set and with a spatula, remove the excess (do not wait for the coating to be very hard because scratching can break the chocolate inside).
• Fill the molds with the truffle
• Remove the remaining dough with a spatula, so that the filling does not come out of the covering mold. With tempered covering (30ºC), seal the molds and set aside.
• Unmold. Trim off any excess topping, decorate and store in a cool, dry place.