Chocolate cake footballs

Name: Chocolate cake footballs
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 200 g firm nut nougat mass; 250 g finished chocolate sponge cake; 4-6 Tbsp Hazelnut syrup; 50 g chopped hazelnuts; 200 g white chocolate; 10 g Coconut oil; 2 Tubes brown sugar writing (sugar decoration cream); baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

200 g firm nut nougat mass
250 g finished chocolate sponge cake
4-6 Tbsp Hazelnut syrup
50 g chopped hazelnuts
200 g white chocolate
10 g Coconut oil
2 Tubes brown sugar writing (sugar decoration cream)
baking paper

Directions

1
Coarsely chop the nougat and melt in a warm water bath. Finely crumble the chocolate cake. Add nougat, syrup and hazelnuts. Knead carefully, form 8 balls, chill for 15 minutes. Chop chocolate, add coconut oil and melt in a warm water bath.
2
Coat the balls completely with the chocolate using a fork and spoon. Place on a grid lined with baking paper and place in the refrigerator for about 30 minutes. It is best to draw fine lines for decoration. Add the sugar writing and let it dry
3
1 hour waiting time