Cappuccino hazelnut confectionery

Name: Cappuccino hazelnut confectionery
Cook time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 250 g Dark chocolate coating; 5 TSP Milk; 30 g Butter or margarine; 150 g Sugar; 1 TABLESPOON Espresso powder; 50 ml Mocha liqueur; 35 shelled hazelnuts; 7-10 Tbsp Alupraline mould; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 35

250 g Dark chocolate coating
5 TSP Milk
30 g Butter or margarine
150 g Sugar
1 TABLESPOON Espresso powder
50 ml Mocha liqueur
35 shelled hazelnuts
7-10 Tbsp Alupraline mould
baking paper

Directions

1
Roughly chop the chocolate coating. Put the milk with the butter, 50 g sugar and the espresso powder in a pot and bring to the boil. Remove from the heat, add the chocolate coating and stir until smooth. Add liqueur and stir until smooth. Pour the mixture into praline moulds (3 cm Ø). Then set aside and let it cool down.
2
In the meantime, caramelise the remaining sugar in a pan until golden. Glaze the hazelnuts in it. Take them out and let them cool down on baking paper. Put 1 glazed hazelnut in each praline. Put the pralines in a cool place for about 1 hour and serve