Coffee Cognac Hearts
easy
60 mins
60 mins
Ingredients
- 225 g whole milk couverture
- 1 TEASPOON soluble coffee
- 2 TABLESPOONS Cognac or brandy
- 40 g soft coconut oil
- 125 g soft butter
- 50 g Icing sugar
- 1 Palette of heart-shaped milk chocolate half shells (56 pieces each)
- 40 - 50 g Mocha cream chocolate (two-tone)
Directions
- 1
Melt 125 g whole milk couverture on a hot water bath and let it cool down. Dissolve coffee in cognac. Melt coconut oil and beat with the soft butter and icing sugar with the whisk of the hand mixer until thick and frothy.
- 2
Add couverture and mix. Finally stir in cognac drop by drop. Pour the mixture into a piping bag with perforated spout and squirt into the whole milk hearts until just below the edge. Chill for about 3 hours.
- 3
Melt the rest of the chocolate coating in a hot water bath. Pour the couverture into a freezer bag and cut off a small corner. Pour the couverture into the hearts and seal them with it.
- 4
Smooth with a pallet or a long knife. Press out of the foil immediately. Cut small rolls from the chocolate with a peeler and decorate the moist lid with them. Chill for about 30 minutes.
- 5
Results in about 56 pieces.
More Delicious Recipes
