GIANDUJA & COFFEE SHOT GLASS DESSERT
|CHOCOSMART CIOCCOLATO BIANCO - softened||g 1000|
|fine soluble coffee||g 25|
Whip all the ingredients at medium-high speed in a planetary mixer with the whisk attachment, until the volume of the mixture doubles.
Pipe the gianduja crunchy filling into the shot glass until 3/4 full.
Refrigerate until hardened.
Remove from the fridge, top the shot glass dessert with a dollop of coffee flavoured whipped ganache and decorate.