Christmas ice confectionery

For 25 pieces
  • 125 g dark couverture
  • 30 (approx. 80 g) roasted almonds
  • 100 g Caramel bread spread
  • 100 g dark chocolate
  • 100 g whipped cream
  • 10 g coconut oil (e.g. B. Palmin)
  • 25 (approx . 2 cm Ø) Praline molds
  • freezer bags
60 minutes
Chop the couverture and melt it in a hot water bath. Approx. Let cool down for 5 minutes. Pour the chocolate couverture out of each praline mold or spread it with a clean, soft brush (see illustration).
Chill the molds for approx. 15 minutes. Repeat the process 1-2 times. Finally, chill the molds for about 30 minutes.
Place 1 almond in each of the chocolate molds. Put the caramel spread in a freezer bag, cut off a small corner. Spread on the almonds and chill for about 15 minutes. Roughly chop the rest of the almonds.
Break the chocolate into pieces. Melt with cream and coconut oil while stirring over low heat. Approx. Let cool for 10 minutes. Pour into a freezer bag and cut off a small corner. Fill the chocolate molds to the brim with the cream.
Scatter chopped almonds on top. Chill for at least 1 hour.
1 piece approx:
  • 100 kcal


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