Coffee balls

For 40 pieces
  • 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

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