Preparation: 45 min. (+ cooling)
Chop the cooking chocolate and place in a small saucepan with the whipping cream and coffee. Stir at low temperature and let the cooking chocolate melt.
In a wide whisk the butter until creamy, fold in the couverture mixture and the liqueur. Leave to cool and set.
Whisk the mixture thoroughly with an electric whisk. Pipe into a piping bag with a medium star-shaped nozzle and pipe as rosettes onto aluminum foil or into small paper or metal confectionery molds. Sprinkle each with a small amount of white grated chocolate and set in the refrigerator.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the, use what you like better.
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