Cappuccinocreme-Tässchen

Name: Cappuccinocreme-Tässchen
Cook time: 40 min
Total time: 40 min
Yield: 54
Ingredients: 175 g Whole milk couverture; 175 g Butter; 50 g Coconut oil; 70 g Icing sugar; 2 level teaspoons espresso powder (instant); 1 Layer of chocolate cups dark chocolate (54 pieces/ 4 g each); 7-10 Tbsp Cocoa

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 54

175 g Whole milk couverture
175 g Butter
50 g Coconut oil
70 g Icing sugar
2 level teaspoons espresso powder (instant)
1 Layer of chocolate cups dark chocolate (54 pieces/ 4 g each)
7-10 Tbsp Cocoa

Directions

1
Coarsely chop the chocolate coating, melt it on a warm water bath and let it cool down. In the meantime, stir softened butter, warm coconut oil and icing sugar for about 6 minutes until creamy. In the last minute add espresso powder and stir. Now add the cooled liquid chocolate coating bit by bit while stirring.
2
Put the butter cappuccino cream into a piping bag with a medium-sized punched spout and squirt into the cups. Chill for 1-2 hours until the cream is firm. Dust with cocoa. Keeps cool and dry for about 14 days