Cherry Cream Hearts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dice marzipan. Place the marzipan and liqueur in a mixing bowl and blend to a smooth mixture with the whisks of the hand mixer. Pour into a piping bag with a small perforated spout and use it to fill the hearts to approx. 1 mm below the edge and carefully smooth them down. Leave to dry overnight. Then chop the dark chocolate coating coarsely and carefully melt in a hot water bath. Let it cool down a little.

2. 2

   Then fill into a freezer bag, cut off a small corner with sharp scissors and seal the hearts with the couverture. Carefully shake the chocolate palette so that the chocolate coating becomes smooth. Allow to dry. Roughly chop the white couverture and carefully melt in a warm water bath. Also fill into a small freezer bag and cut off a small corner with sharp scissors. Decorate hearts with couverture sugar pearls as desired

3. 3

   waiting time approx. 15 hours

Nutrition Facts

KCAL
70 kcal

CARBS
7 g

FATS
4 g

PROTEINS
1 g