Mocha caramel almond eggs

Name: Mocha caramel almond eggs
Cook time: 40 min
Total time: 40 min
Yield: 49
Ingredients: 250 g Icing sugar; 150 g Whipped cream; 1 TEASPOON instant coffee; 1 Layer of whole milk half shell egg cups (à shell 3 g); 49 (approx. 50 g) shelled, small almond kernels; 25 g Dark chocolate coating; 7-10 Tbsp Freezer bag; 49 Chocolate cuffs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 49

250 g Icing sugar
150 g Whipped cream
1 TEASPOON instant coffee
1 Layer of whole milk half shell egg cups (à shell 3 g)
49 (approx. 50 g) shelled, small almond kernels
25 g Dark chocolate coating
7-10 Tbsp Freezer bag
49 Chocolate cuffs

Directions

1
Melt the icing sugar in a pan over medium heat until golden brown caramel. Mix cream and coffee and pour into the pan at once. Simmer while stirring until the caramel has dissolved. Pour the mixture into a bowl and let it cool down for about 1 hour, but do not let it get firm. Pour the caramel into a piping bag with a small perforated spout and squirt into the praline moulds up to the edge. Press 1 almond in the middle of each filled egg. Chill the caramel eggs for 1 hour and let them set. Melt the chocolate coating in a hot water bath and fill into a small freezer bag. Cut off a small corner of the bag. Spray half of the filled eggs with the chocolate coating in a grid pattern and let it dry. Press the caramel eggs out of the foil and arrange them in chocolate cups if necessary
2
waiting time approx. 2 hours
3
Plate: Friesland