Nougat Café Balls

Name: Nougat Café Balls
Cook time: 45 min
Total time: 45 min
Yield: 36
Ingredients: 100 g chopped almonds; 200 g Nut Nougat; 400 g Whipped cream; 1 TEASPOON soluble coffee; 2 packages Cream stabiliser; 1 (500 g; bought ready) dark Vienna floor; 75 g Fresh cream; 1 package Vanillin sugar; 1-2 TABLESPOONS Rum; 50 g Grated chocolate; 4 TABLESPOONS Cocoa powder; 1 TABLESPOON Icing sugar and approx.; 36 Paper praline cups

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 36

100 g chopped almonds
200 g Nut Nougat
400 g Whipped cream
1 TEASPOON soluble coffee
2 packages Cream stabiliser
1 (500 g; bought ready) dark Vienna floor
75 g Fresh cream
1 package Vanillin sugar
1-2 TABLESPOONS Rum
50 g Grated chocolate
4 TABLESPOONS Cocoa powder
1 TABLESPOON Icing sugar and approx.
36 Paper praline cups

Directions

1
Roast the almonds in a pan until golden brown. Take them out. Finely dice the nougat. Whip the cream until stiff, while pouring in the soluble coffee and cream firmer. Finely crumble the Viennese cake. Then knead with cream, crème fraîche, vanilla sugar, rum and half almonds to a dough. Knead in nougat
2
Form approx. 36 balls from the dough. Turn into chocolate shavings, cocoa or almonds and refrigerate for at least 1 hour. If necessary, dust with icing sugar and place in the praline cups