Coffee chocolates

Name: Coffee chocolates
Cook time: 25 min
Total time: 25 min
Yield: 30
Ingredients: 150 g Dark chocolate coating; 100 g Whole milk couverture; 15 g Coconut oil; 75 g Whipped cream; 1 heaped Tsp soluble espresso powder; 30 Chocolate mocca beans; 4-5 Tbsp pink sugar crumble; 7-10 Tbsp Cling film; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 30

150 g Dark chocolate coating
100 g Whole milk couverture
15 g Coconut oil
75 g Whipped cream
1 heaped Tsp soluble espresso powder
30 Chocolate mocca beans
4-5 Tbsp pink sugar crumble
7-10 Tbsp Cling film
baking paper

Directions

1
Chop the chocolate coating and coconut oil. Heat the cream. Add couverture, coconut oil and espresso powder and melt. Pour the praline mixture into a bowl and cover directly on the surface with foil. Chill for 2-3 hours. Whisk the mixture with the whisk of the hand mixer for 1/2-1 minute.
2
Leave to rest briefly (the mixture becomes firmer as it rests). With cool hands, roll into approx. 30 small balls, placing a chocolate mocca bean in the middle of each ball. If the mixture is too soft, refrigerate again. Roll the chocolates in sugar crumbles, place on baking paper and chill for about 2 hours. Store in a cool and dry place
3
4 1/2 hours waiting time