Espresso chocolate
easy
60 mins
60 mins
Ingredients
- 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
Directions
- 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
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
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
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.
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