To make the coffee agar-agar
2g of kanten powder (also known as agar-agar) mixed with 500ml of cold espresso coffee, 25ml of Kahlúa coffee-flavored liqueur, 150g of sugar, and 6 eggs separated, one tablespoon of creamer, and a pinch of salt.
To make the ganache
400g of dark chocolate chips, 200ml of fresh heavy cream, and 1/2 teaspoon of vanilla extract.
To make the chocolate biscuit
35g of cocoa powder, 60ml of boiling water, 30g of butter, 130g of sugar, 6 egg whites separated, one tablespoon of creamer, and a pinch of salt.
To make the coffee agar-agar
2g of kanten powder (also known as agar-agar) mixed with 500ml of cold espresso coffee, 25ml of Kahlúa coffee-flavored liqueur, 150g of sugar, and 6 eggs separated, one tablespoon of creamer, and a pinch of salt.
To make the ganache
400g of dark chocolate chips, 200ml of fresh heavy cream, and 1/2 teaspoon of vanilla extract.
To make the chocolate biscuit
35g of cocoa powder, 60ml of boiling water, 30g of butter, 130g of sugar, 6 egg whites separated, one tablespoon of creamer, and a pinch of salt.
To make the coffee agar-agar
Bring the cold espresso coffee to a boil and add the kanten powder
Stir for 1-2 minutes or until the agar-agar dissolves
Remove from heat and stir in the sugar and eggs
Pour into ice cube trays and refrigerate until set
To make the ganache
Heat the heavy cream to boiling, then remove from heat
Add the dark chocolate chips and let sit for 1 minute before stirring until smooth
Let cool and thicken at room temperature
To make the chocolate biscuit
Melt the butter and mix with the cocoa powder and sugar in a bowl
Beat the egg whites until stiff peaks form, then fold into the melted butter mixture
Pour into a baking dish and bake at 180°C for 18 minutes or until set
Let cool completely
To assemble
Cut the biscuit into 10cm disks
Place them on a sheet of parchment paper and top with a spoonful of whipped cream and a half-sphere of coffee agar-agar
Wrap tightly in plastic wrap and refrigerate for 10 minutes
In another sheet of parchment paper, place 30g of ganache and cover with another sheet of parchment paper
Press to form a disk approximately 10cm in diameter
Refrigerate for 10 minutes before wrapping the first ball in the ganache disk and closing again
Let sit at room temperature for a few minutes before refrigerating again
Garnish with gold leaf or chocolate shavings.
