Dark men's chocolates

Name: Dark men's chocolates
Cook time: 40 min
Total time: 40 min
Yield: 56
Ingredients: 400 g Dark chocolate coating; 50 ml Milk; 60 g Butter; 200 ml Cossack coffee (mocha liqueur 26 % vol.); 1 Layer of dark chocolate half-shells (56 pieces); 1 TEASPOON Cocoa for dusting

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 56

400 g Dark chocolate coating
50 ml Milk
60 g Butter
200 ml Cossack coffee (mocha liqueur 26 % vol.)
1 Layer of dark chocolate half-shells (56 pieces)
1 TEASPOON Cocoa for dusting

Directions

1
Roughly chop the chocolate coating. Heat milk and butter in a pot, remove from the heat and dissolve the chocolate coating while stirring. Then slowly stir in the coffee liqueur bit by bit. Pour the mixture into a bowl and refrigerate for about 3 hours. Halve the truffle mixture and first whip 1 half until creamy (just under 1 minute).
2
Place in a piping bag with a medium-sized star nozzle and squirt a tuff into each half. Mix the remaining truffle mixture until creamy and fill the remaining half shells with it. Put the men's chocolates in a cool place for at least 1 hour. Pack the pralines well and store them in a cool place. Dust with cocoa only before serving