Nougat-mocca truffle
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
40
- 1 1/2 Cup (à 200 ml) Whipped cream
- 1 TEASPOON Coffee powder (instant)
- 1 (100 g) Dark chocolate bar
- 200 g firm nut nougat
- 7-10 Tbsp masse
- 1 package (100 g) Marzipan raw mass
- 50 g Icing sugar
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp white sugar pearls
Directions
- 1
Heat cream, add coffee and dissolve in it while stirring. Break the chocolate into pieces. Cut nougat mass roughly into cubes. Melt chocolate and nougat in the hot cream. Then let it boil up once while stirring.
- 2
Put the truffle mixture in a cool place overnight. Knead marzipan and icing sugar. Roll out marzipan on aluminium foil about 2 mm thin. Cut out 40 circles (approx. 3 cm Ø). Whip the truffle mixture with the whisk of the hand mixer for 2-3 minutes until creamy.
- 3
Pour into a piping bag with a star-shaped spout and squirt a heap on each marzipan base. Decorate with white sugar pearls.
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