Coffee chocolates
easy
45 mins
45 mins
Ingredients
- 250 g Dark chocolate coating
- 150 g Whipped cream
- 2 heaped Tbsp soluble coffee or espresso powder
- 35 g Butter
- 35 g Plate grease (e.g. Palmin)
- 1 Pallet of round and flat milk chocolate bowls (63 pieces)
- 1 (30 g) Tube decor font, Choco
- 10 g Pistachio kernels
- 63 Chocolate sleeves
Directions
- 1
Coarsely chop the chocolate coating and melt it on a hot water bath. Bring the cream and coffee powder to the boil briefly in a small saucepan and remove from the heat. Melt the butter and plate-fat in the hot cream. Gradually stir in the liquid chocolate coating. Let the coffee canache cool down at room temperature for about 2 hours until it is thick and creamy.
- 2
Put the canache into a piping bag with a large perforated spout and squirt a thick, round tuff into each of the praline shells. Leave to cool for at least 1 hour. Bring 1/4 litre of water in a small saucepan briefly to the boil and remove from the hotplate. Pour in 1/4 litre of cold water and put the decor writing tube in for about 5 minutes. In the meantime chop the pistachios finely. Dry the tube and decorate the pralines with a chocolate cross. Sprinkle the pistachios in the middle. Chill for about 1 hour. If necessary, place in chocolate cuffs.
- 3
In the meantime chop the pistachios finely. Dry the tube and decorate the pralines with a chocolate cross. Sprinkle the pistachios in the middle. Chill for about 1 hour. If necessary, place in chocolate cuffs. Store in a cool place
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