In a pot, mix the cream with the coffee. Bring it to a simmer ( don’t boil it ), remove from heat, cover, and let it infuse for 5-6 minutes. Strain the mix in a chinois or cheesecloth, I used an old silver coffee filter and it worked really well. Weight the mixture and make sure you have 50g, you should have more, you can discard the rest.
At this point, you should start tempering the chocolate in parallel. See notes for how-to .
Back to our coffee cream mixture, add the corn syrup, stir and bring it to a simmer over medium heat. Once there, remove from heat and add the liqueur, stir and let cool.
When the chocolate is tempered, stir in the butter. Make sure there is no chunk left then pour in the cream mix. Stir stir stir until it’s all well combined. Do this for about 2 minutes else it will split.
Put in a piping bag and let it cool.
Start tempering the chocolate for the mould, see instruction in the notes
