Christmas ice cream confection

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating, melt over a warm water bath and let it cool down for about 5 minutes. Put a little liquid chocolate coating into each of the praline moulds and spread it by turning until the top edge is reached. Pour back any excess couverture and chill the praline cups for about 15 minutes. Repeat the process 1-2 more times. Finally, chill the moulds for 20-30 minutes

2. 2

   Chop approx. 25 g almonds. Place 1 of the remaining whole almonds in each praline mould. Put the caramel spread in a piping bag and spread a thin layer on the almonds. Approx. 15 minutes cold

3. 3

   Roughly chop the chocolate and put it in a pot with cream and coconut oil. Melt at low heat while stirring and let it cool down for about 10 minutes. Put the chocolate cream in a piping bag and fill the moulds to the brim. Sprinkle with chopped almonds and chill for about 1 hour. Pack in tins and store in the fridge

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
100 kcal

CARBS
8 g

FATS
7 g

PROTEINS
1 g