Mocha nut balls

Name: Mocha nut balls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 100 g cornstarch, 60 g flour; 1 TEASPOON cocoa, 50 g icing sugar; 1 package Vanillin sugar; 2 TEASPOONS Espresso powder (instant); 125 g cold butter/margarine; 50 Hazelnut kernels; 100 g semi-bitter couverture; 1 (100 g) Bag cake glaze "hazelnut; 50 g Chocolate mocca beans; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

100 g cornstarch, 60 g flour
1 TEASPOON cocoa, 50 g icing sugar
1 package Vanillin sugar
2 TEASPOONS Espresso powder (instant)
125 g cold butter/margarine
50 Hazelnut kernels
100 g semi-bitter couverture
1 (100 g) Bag cake glaze "hazelnut
50 g Chocolate mocca beans
baking paper

Directions

1
Knead the starch, flour, cocoa, icing sugar, vanillin sugar, espresso and fat into pieces. Form dough into 2 rolls (each approx. 15 cm long), cover and chill for approx. 1 hour
2
Line 2 trays with baking paper. Cut rolls into approx. 25 slices each. Cover 1 nut with each slice and shape into a ball. Place on the trays. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 12 - 15 minutes. Cool down
3
Chop the couverture and melt in a hot water bath. Place the glaze in the bag in hot water for about 10 minutes. Mix the glaze lightly with the couverture. Dip biscuits halfway and decorate with chocolate-mocha beans. Let balls dry