Coffee balls

17 0

2 bars (100 g each) dark chocolate
75 g Butter
250 g dark Viennese floor
2 EL Espresso powder (more soluble Coffee beans)
2 ~~packet vanillin sugar~~
~~75 g ground almonds (without skin)~~

5 EL Irish whiskey cream liqueur (e.g. B.Baileys)

grated chocolate ' Whole milk ', cocoa and powdered sugar

60 minutes
easy

1.

Roughly chop the chocolate and melt it in a warm water bath. Melt the butter in a small saucepan. Crumble the bottom very finely. Mix espresso and 2 tablespoons of boiling water. Put the melted chocolate, butter, base, vanillin sugar, espresso, almonds and liqueur in a bowl and mix well. Put the mixture in a cool place for about 1 1/2 hours. Then shape approx. 40 small balls with cool hands. Turn in chocolate flakes or cocoa as desired and dust with powdered sugar. Tastes very good chilled

2.

Waiting time approx. 1 1/2 hours

1 piece approx:

80 kcal

330 kJ

1 g protein

4 g fat

7 g carbohydrates