Luxury Chocolate by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: Naumann & Göbel Verlag
Published: 2015-04-16T16:00:00+00:00

Makes approx. 45 chocolates

100 g mocha chocolate

50 g milk chocolate

125 g butter

125 g icing sugar

2 tbsp cocoa powder

1 tsp instant espresso coffee powder

6 cl Baileys

approx. 45 silver sugar beads

approx. 45 paper cases

Melt the two types of chocolate together in a warm bain-marie. Cream the butter and icing sugar together, then stir in the cocoa powder, espresso powder, Baileys and the melted chocolate a spoonful at a time.

Spoon the mixture into an icing bag with a star-shaped nozzle and refrigerate for approx. 15 minutes. Pipe the chocolate mixture into 45 little paper cases and place a silver bead in the centre of each. Leave in the refrigerator overnight to set.

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