First caramelize the sugar on a medium heat. Stir it as little as possible to prevent it from crystalizing.
Once you’re happy with the color add the coffee beans and toast these for a minute.
Then while stirring add the cream. Keep on mixing till all the caramel has dissolved. Then turn off the heat and add the first 50 grams of whiskey. Cover the pan with a lid and let it infuse overnight in your fridge.
The next day you can take it out of the fridge and bring it to a boil. Meanwhile transfer the white chocolate into a bowl together with the cacao butter.
Then pass the whiskey cream through a fine sieve onto the chocolate and also add the butter and the second 50 grams of whiskey.
Now blend this till smooth and fully emulsified. If needed give it some more heat, but you should be fine. Then transfer it into a piping bag and keep it out of the fridge for later.
