coffee balls

Name: coffee balls
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 2 bars (à 100 g) dark chocolate; 75 g Butter; 250 g dark Vienna floor; 2 TABLESPOONS Espresso powder (soluble bean coffee); 2 packages Vanillin sugar; 75 g ground almonds (without skin); 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 7-10 Tbsp Rasp chocolate "whole milk", cocoa and icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

2 bars (à 100 g) dark chocolate
75 g Butter
250 g dark Vienna floor
2 TABLESPOONS Espresso powder (soluble bean coffee)
2 packages Vanillin sugar
75 g ground almonds (without skin)
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
7-10 Tbsp Rasp chocolate "whole milk", cocoa and icing sugar

Directions

1
Roughly chop the chocolate and melt in a warm water bath. Melt butter in a small saucepan. Crumble the base very finely. Mix espresso and 2 tablespoons of boiling water. Place melted chocolate, butter, base, vanilla sugar, espresso, almonds and liqueur in a bowl and mix well.
2
Put the mixture in a cool place for about 1 1/2 hours. Then form about 40 small balls with cool hands. Turn into chocolate flakes or cocoa as desired and dust with icing sugar. Tastes very good when cooled
3
waiting time approx. 1 1/2 hours