Coffee Walnut Whips
Whatever happened to the Coffee Walnut Whip? Whatever happened to the Walnut Whip that had two walnuts? Here is a rather grown-up version of the walnut whip, made using a gooey, coffee filling. If you are like me, then you will, without shame, bite off the walnut then stick your tongue in and wiggle it about.
- Milk chocolate, for tempering
- 2 tbsp coffee essence
- 1/2 tbsp soft light brown sugar
- 50g (2oz) milk chocolate, chopped
- 11 walnuts
Remember: you will need an 11-hole fluted cup chocolate mould.
Temper the milk chocolate and use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this faster than a ferret up a trouser leg or the chocolate will go thick and be rendered useless. Use a spatula to scrape away any chocolate from the top of the mould. Scrape any chocolate that you haven’t used into a bowl and save to use again. Put the moulds in the fridge to set for around 20 minutes.
Put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml (2fl oz). Pour into a pan, add the sugar and bring to the boil. Simmer for 1 minute.
Put the chopped milk chocolate in a bowl and splosh the coffee liquid over. Stir well, making sure all the chocolate has melted, and leave until cold.
Take the mould out of the fridge. Spoon the chocolate and coffee mixture into the fluted cups and leave to set overnight.
Temper the remaining milk chocolate, or use the tempered chocolate left over from earlier (you might need to add some more chocolate), and using a teaspoon spoon it over the ganache to cover. Crown with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips.
Take around 30 minutes to make, plus 1 hour chilling and overnight setting.