Coffee Infused Chocolate Ganache Tower

Ingredients:

The Dark Chocolate Half:

Ingredients:
3 ounces Semi-Sweet Chocolate
1/4 cup Heavy Cream
1/4 cup Sabroso (or other coffee-flavor liqueur)
1 Egg Yolk
1/4 oz Sugar
1 tbsp Honey

Melt the chocolate on a bain marie aka double boiler.

Whip the cream to soft peaks and refrigerate for about 10 minutes.

Step 1:

Whisk together the egg yolk and the sugar for 2 minutes. Bring the honey and Sabroso to a boil.

Step 2:

While whisking the eggs continually, slowly add the sabroso. Continue to whisk until cooled. Whisk the eggs into the chocolate. Quickly whisk in the whipped cream.

Pour the ganache into a mold (I took a pepsi can, cut the top off and cleaned it out; this way I can just cut the can down the side and remove it when set). Prop in your fridge at a slight angle and let it set for an hour.

Step 3:

The White Chocolate Half:

Ingredients:
1/4 packet Gelatin
2 tbsp Frangelico
3 oz White Chocolate
1 Egg White
2 tbsp Simple Syrup (equal parts of Sugar boiled and dissolved in water, cooled)
1/2 cup Heavy Cream

Bloom the gelatin in the Frangelico. Heat until gelatin is dissolved.

Whip the cream into very soft peaks.

Using a bain marie, whisk the egg white until foamy and add the simple syrup. Continue whisking until it reaches 140F. Remove from heat and whisk into stiff peaks. (since I have large bowls, I actually used 2 eggs and 1/4 cup of syrup, the only used half of it. It was easier doing it this way, rather than trying to whisk an egg white spread across 6 inches) Fold in the whipped cream.

Step 4:

Melt the chocolate in a bain marie and add the gelatin.

Step 5:

Add a bit of the meringue to temper the chocolate and quickly whisk in the rest.

Pour on top of the set dark chocolate. Stand upright and refrigerate for 2 to 3 hours or until set.

Step 6:

Finishing Touches:

Ingredients:
1/2 cup Heavy Cream
1/8 cup Sugar
6 oz Semi-Sweet Chocolate
4-5 drops Sabroso
3 oz White Chocolate
Yellow Food Coloring
Red Food Coloring

Whisk together the cream and sugar until stiff peaks form to create whipped cream.

Trace a pattern for a butterfly's wing on wax paper. Melt the dark chocolate in a bain marie and add the drops of Sabroso. Place in a pastry bag with a pinhole-tip and pipe 2 wings following the pattern. Let cool.

Step 7:

Melt the white chocolate and mix in a few drops of yellow food coloring. Pipe in a few cells on the wings with the yellow. Add a few drops of red to the remaining yellow chocolate.

Pipe in a few cells with the orange. Let cool.

Step 8:

Take a piece of cardboard and bend it to create a "V." Place the wings on either side of the vertex of the "V." Pipe the body between the wings and let cool.

Step 9:

Place the tower on the plate and top with a dollop of whipped cream and add the butterfly.

Step 10:

Finished.