Christmas ice confectionery

For 25 pieces
  • 125 g dark chocolate couverture
  • 75 g roasted almonds
  • 100 g Caramel spread
  • 100 g dark chocolate
  • 100 g whipped cream
  • 10 g coconut oil
  • 25 Paper praline cases
  • 2 Disposable piping bags
60 minutes
very easy
Coarsely chop the couverture over one Melt warm water bath and approx Let cool for 5 minutes. Pour some liquid couverture into each of the praline molds and distribute it up to the top while twisting. Pour back the excess couverture and put the praline molds in the cold for about 15 minutes. Repeat the process 1–2 more times. Finally refrigerate the molds for 20-30 minutes
Approx. Chop 25 g almonds. Place 1 of the remaining whole almonds in each praline mold. Put the caramel spread in a piping bag and spread as a thin layer on the almonds. Approx. Cold for 15 minutes
Roughly chop the chocolate and place in a saucepan with the cream and coconut oil. Melt while stirring over low heat and let cool for about 10 minutes. Put the chocolate cream in a piping bag and use it to fill the molds to the brim. Sprinkle with chopped almonds and refrigerate for about 1 hour. Pack in cans and store in the refrigerator
Waiting time approx. 1 3/4 hours
1 piece approx .:
  • 100 kcal
  • 410 kJ
  • 1 g protein
  • 7 g fat
  • 8 g ​​carbohydrates


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