Coffee chocolates

For 30 pieces
  • 150 g dark chocolate couverture
  • 100 g whole milk couverture
  • 15 g coconut fat
  • 75 g whipped cream
  • 1 heaped teaspoon of soluble espresso powder
  • 30 chocolate mocca beans
  • 4-5 EL pink sugar sprinkles
  • cling film
  • baking paper
25 minutes
Chop the couverture and coconut fat. Heat the cream. Add couverture, coconut oil and espresso powder and melt. Pour the praline mixture into a bowl and cover the surface with foil. Chill for 2-3 hours. Beat the mixture with the whisk of the hand mixer for 1 / 2-1 minute. Let rest for a short time (the mass becomes firmer by resting). With cool hands, roll into approx. 30 small balls, placing a chocolate mocca bean in the middle of each. If the mixture is too soft, chill again. Roll the pralines in sprinkles of sugar, place on baking paper and refrigerate for approx. 2 hours. Store in a cool and dry place
4 1/2 hours waiting time
1 Pieces approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 5 g fat
  • 6 g carbohydrates


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