- Charlotte Bell
Melt the white chocolate in the top of a double boiler until smooth. Remove from the heat and cool slightly, until lukewarm.
While the chocolate is melting, grind the coffee granules in a mortar and pestle, until fine. Dissolve half of this in the liqueur and reserve the rest.
When the white chocolate has cooled (but should still be nice and smooth), whisk in the mascarpone until smooth, then the espresso liqueur mixture. Mix in the remaining ground espresso, cover the bowl and place in the refrigerator overnight.
The next day, grate the milk chocolate into shavings, and toss with the cocoa.
Take the tiramisu ganache out of the refrigerator, and roll into small balls. Roll the balls in the chocolate shavings, then place in mini cupcake cases and refrigerate until serving.