Two kinds of eggnog chocolates

Name: Two kinds of eggnog chocolates
Cook time: 1 h
Total time: 1 h
Yield: 80
Ingredients: 1 light Viennese base (500 g; package); 300 ml Egg liqueur; baking paper; 100 g Dark chocolate; 2 (20 g) slightly heaped tablespoons of cocoa; 200 g Dark chocolate coating; 100 g dried pineapple; 50 g Pineapple Jam; 200 g white couverture

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 80

1 light Viennese base (500 g; package)
300 ml Egg liqueur
baking paper
100 g Dark chocolate
2 (20 g) slightly heaped tablespoons of cocoa
200 g Dark chocolate coating
100 g dried pineapple
50 g Pineapple Jam
200 g white couverture

Directions

1
For the basic mixture, crumble the cake base very finely with your fingers and knead well with egg liqueur. Divide the crumb mixture into 2 portions.
2
For the chocolate pralines, divide chocolate into pieces and melt in a hot water bath. Let it cool down a little. Knead with cocoa and 1 portion of base mass. Form approx. 40 balls (approx. 1.5 cm Ø) from the mixture. Chill for about 1 hour.
3
For the pineapple pralines, chop the pineapple very finely. Knead with jam and 1 portion of basic mixture. Form approx. 40 balls (approx. 1.5 cm Ø) from the mixture. Chill for about 30 minutes.
4
Coarsely chop white and dark chocolate separately and melt in a hot water bath. Leave to cool slightly. Dip pineapple pralines individually (e.g. with a fork) into the white chocolate coating, chocolate pralines into the dark chocolate coating and place on baking paper. Leave to dry in a cool place for about 3 hours.