Christmas sweets

For 63 pieces
  • 40 g chopped almonds
  • 150 g whipped cream
  • 100 g soft butter
  • 1 1/2 TL Gingerbread Spice
  • 300 g whole milk couverture
  • 300 g semi-bitter couverture
  • 300 g white couverture
120 minutes
Finely chop the almonds, roast, cool. Heat the cream (do not boil!). Stir in flakes of butter and seasoning. Chop 225 g whole milk couverture, melt in it while stirring. Stir in the almonds. Let cool down, stirring often. Possibly. Chill briefly until the mixture is thick.
Fill into a piping bag with a medium perforated nozzle (hold the nozzle closed with your finger). Inject into the balls until just below the edge. Chill overnight
Chop 75 g whole milk couverture, melt in a hot water bath. Brush into the openings. Cool for 30 minutes
Chop the rest of the couverture, melt separately. Dip the balls in white or dark couverture on the fork, drain. Possibly. put on a chocolate rack. Sprinkle some of the other couverture on top and allow to dry for approx. 4 minutes. Turn on the grid until the surface is 'hedgehog'. Dry and store in a cool place
1 piece approx:
  • 120 kcal
  • 500 kJ
  • 1 g protein
  • 8 g ​​fat
  • 9 g carbohydrates


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