Christmas ice cream confectionery
easy
60 mins
60 mins
Ingredients
- 125 g Dark chocolate coating
- 30 (approx. 80 g) roasted almonds
- 100 g Caramel spread
- 100 g Dark chocolate
- 100 g Whipped cream
- 10 g Coconut oil (e.g. palm oil)
- 25 (approx. 2 cm Ø) Chocolate shell
- 7-10 Tbsp Freezer bag
Directions
- 1
Chop the couverture and melt in a hot water bath. Leave to cool for about 5 minutes. Fill the praline moulds with the chocolate coating or brush them out with a clean soft brush (see illustration).
- 2
Place the ramekins in a cool place for about 15 minutes. Repeat the process 1-2 times. Finally, chill the ramekins for approx. 30 minutes.
- 3
Place 1 almond in each chocolate mould. Pour the caramel spread into a freezer bag, cut off a small corner. Spread on the almonds and chill for about 15 minutes. Chop the rest of the almonds roughly.
- 4
Break chocolate into pieces. Melt with cream and coconut fat while stirring at low heat. Leave to cool for about 10 minutes. Pour into a freezer bag and cut off a small corner. Fill chocolate molds with the cream up to the rim.
- 5
Sprinkle with chopped almonds. Chill for at least 1 hour.
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