Almond Christmas Balls

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Chop the almonds a little finer, roast them in a pan without fat and let them cool down. Chop 225 g whole milk couverture. Bring the cream to the boil and remove from the heat. Stir in vanilla pulp, gingerbread spice and butter. Then add the chopped couverture and stir the mixture until smooth. Stir in almonds and let the mixture cool down.

2. 2

   Stir occasionally. If necessary, refrigerate briefly until it is thick. Pour the mixture in portions into a piping bag with perforated spout (close the spout with a finger) and fill the hollow moulds to just below the rim. Pralines 3-4 hours (or put in a cool place overnight). Chop the rest of the milk chocolate coating, melt it on a hot water bath and let it cool down a bit. Put them in a freezer bag, cut off a small corner and close the hollow moulds with it. Refrigerate again for about 30 minutes. In the meantime, chop the dark and white chocolate separately and melt each in a hot water bath. Let it cool down a bit and warm it up again briefly. Put some couverture in a small freezer bag and set aside. Dip the hollow balls one by one into the white or dark chocolate coating using the praline cutter (cracker), wipe them off well and place them on a praline grid.

3. 3

   Refrigerate again for about 30 minutes. In the meantime, chop the dark and white chocolate separately and melt each in a hot water bath. Let it cool down a bit and warm it up again briefly. Put some couverture in a small freezer bag and set aside. Dip the hollow balls one by one into the white or dark chocolate coating using the praline cutter (cracker), wipe them off well and place them on a praline grid. Sprinkle a little of the different coloured chocolate coating over each ball, let it stand for 4-5 minutes and turn it on the chocolate grid (praline fork) until the balls have a hedgehog-like surface. Line a tray with baking paper and place the finished balls on top. Put in a cool place. Cover and decorate the remaining balls in portions. Put them in chocolate sleeves and store them in a cool, dry place. Results in 62 almond Christmas balls

4. 4

   Sprinkle a little of the different coloured chocolate coating over each ball, let it stand for 4-5 minutes and turn it on the chocolate grid (praline fork) until the balls have a hedgehog-like surface. Line a tray with baking paper and place the finished balls on top. Put in a cool place. Cover and decorate the remaining balls in portions. Put them in chocolate sleeves and store them in a cool, dry place. Results in 62 almond Christmas balls

5. 5

   Waiting time about 5 hours. Per ball approx. 460 kJ/110 kcal. E 1 g/F 8 g/KH 9 g

Nutrition Facts

KCAL
110 kcal

CARBS
9 g

FATS
8 g

PROTEINS
1 g