Whiskey Balls

Name: Whiskey Balls
Cook time: 30 min
Total time: 30 min
Yield: 30
Ingredients: 50 g chopped hazelnuts; 150 g Dark chocolate coating; 100 g Whole milk couverture; 15 g Coconut oil; 75 g Whipped cream; 4 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 1-2 TABLESPOONS Baking Cocoa; 7-10 Tbsp Gold leaf; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 30

50 g chopped hazelnuts
150 g Dark chocolate coating
100 g Whole milk couverture
15 g Coconut oil
75 g Whipped cream
4 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
1-2 TABLESPOONS Baking Cocoa
7-10 Tbsp Gold leaf
7-10 Tbsp Cling film
baking paper

Directions

1
Roast the hazelnuts in a pan without fat, take them out and let them cool down. Chop the chocolate coating and coconut oil. Heat the cream. Add couverture, coconut oil and liqueur and melt. Mix the chocolate mixture and hazelnuts, pour into a bowl and cover directly on the surface with foil.
2
Chill for 2-3 hours. Put the cocoa on a small tray. Whisk the mixture with the whisk of the hand mixer for about 1/2-1 minute. Leave to rest briefly (the mixture becomes firmer as it rests). Roll into approx. 25 small balls with cool hands. If the mixture is too soft, refrigerate again. Roll the chocolates in the cocoa. Place on baking paper and chill for about 2 hours. Finally, use tweezers to place the gold leaf on the pralines.
3
Roll into approx. 25 small balls with cool hands. If the mixture is too soft, refrigerate again. Roll the chocolates in the cocoa. Place on baking paper and chill for about 2 hours. Finally, use tweezers to place the gold leaf on the pralines. Store in a cool and dry place
4
4 1/2 hours waiting time