Espresso Chocolate Balls

Name: Espresso Chocolate Balls
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g dark Vienna floor; 3 TABLESPOONS Espresso powder (instant); 200 g Dark chocolate; 75 g Butter; 75 g ground almonds (without skin); 2 packages Vanillin sugar; 7-10 Tbsp Rasp chocolate and cocoa; 7-10 Tbsp Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g dark Vienna floor
3 TABLESPOONS Espresso powder (instant)
200 g Dark chocolate
75 g Butter
75 g ground almonds (without skin)
2 packages Vanillin sugar
7-10 Tbsp Rasp chocolate and cocoa
7-10 Tbsp Icing sugar

Directions

1
Crumble the Viennese soil very finely. Mix espresso and 7 tbsp. hot water, let cool down. Break chocolate into pieces, melt with butter in hot water bath. Mix with crumbs, almonds, vanillin sugar and espresso. Put in a cool place for about 1 1/2 hours
2
Form about 40 balls with cool hands. Turn in grated chocolate or cocoa, dust some with icing sugar. Store in a cool place