Coffee nougat sachets

8 0

50 g dark chocolate
50 g sliceable nut-nougat mass
75 g whipped cream
30 ml freshly brewed coffee
1-2 EL Orange liqueur
pearls
praline bags

30 minutes

easy

1.: Roughly chop the chocolate, dice the nougat. Warm up the cream and coffee. Melt the chocolate and nougat in it. Refine with liqueur. Pour into a tall mixing bowl and place in the refrigerator for about 2 hours. Then whisk briefly with the whisk of the hand mixer. Fill into a piping bag with a star nozzle and squirt into delicate colored praline bags. Decorate with small pearls and chill for another 30 minutes
2.: Wait about 2 1/2 hours. Photo: Först,

1 piece approx:

30 kcal
120 kJ
2 g fat
2 g carbohydrates

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