Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Fondant Discs

Fondant 1000 g 35 oz 98%
Coffee liqueur 15 g 0.5 oz 1%
Coffee extract 15 g 0.5 oz 1%
Batch Size 1030 g 36 oz 100%


Heavy cream 125 g 4 oz 22%
Glucose syrup 30 g 1 oz 6%
Dark chocolate, unmelted, tempered, chopped 310 g 11 oz 60%
Cognac 30 g 1 oz 6%
Butter, soft 15 g 1 oz 6%
Batch Size 510 g 18 oz 100%
Dark chocolate, melted, tempered, thinned with cocoa butter, for dipping (see Note) as needed


To Make the Fondant Discs

  1. Heat the fondant over a water bath to 71°C/160°F. Remove from the heat and add the coffee liqueur and coffee extract.
  2. Deposit in oval silicone molds 23 × 34 × 3 mm/⅞ × 1⅜ × ⅛ in. Allow to crystallize until set, about 20 minutes. Remove from the molds.

To Make the Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/93°F.
  5. Stream in the cognac, stirring until the mixture is homogeneous.
  6. Stir in the butter, taking care that no lumps of butter remain.
  7. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.

To Make the UFOS

  1. Using a pastry bag fitted with a no. 3 round tip, pipe domes of ganache onto the fondant discs. Allow to set completely.
  2. Dip each piece in tempered dark chocolate that has been slightly thinned with cocoa butter.