Espresso chocolate

Jennie Fields
4 2
60 mins
60 mins


Servings: 80
  • 50 g Icing sugar
  • 1 package Vanilla sugar
  • 125 g Cornstarch
  • 40 g Flour
  • 10 g + 3-4 tablespoons cocoa
  • 1⁄2 Tsp Cinnamon
  • 1 knife tip Cardamom
  • 1 TEASPOON Espresso powder (instant)
  • 125 g cold butter
  • 80 Chocolate espresso beans
  • 100 g Dark chocolate coating
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Mix icing sugar with vanilla sugar, starch, flour, 10 g cocoa, cinnamon, cardamom and espresso powder. Add butter in pieces. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Form hazelnut-sized pieces of the dough into balls, rolling in 1 espresso bean at a time.

  3. 3

    Spread it on the sheets with a little distance between them. Bake in a hot oven for 7-8 minutes one after the other. Remove from the oven and leave to cool briefly on the baking tray. Then let it cool down on the cake rack.

  4. 4

    Chop the couverture and melt in a hot water bath. Pour into a disposable piping bag and draw in strips over the espresso chocolate. Allow to dry. Dust with 3-4 tablespoons of cocoa.