Ingredients:
Approx. 50 pcs.
2 dl whole milk
½ dl whipping cream
0,75 dl whisky
1½ tbsp. strong coffee
20 g glucose
600 g. cream chocolate
750 g. dark chocolate
Procedure:
Melt the cream chocolate in a water bath. Bring the whole milk and whipping cream to a boil over medium heat. Pour over the whisky, coffee and glucose. Add the melted chocolate and stir until the mixture is homogeneous.
Refrigerate the mixture until the next day. Put the mixture in a piping bag and pipe out balls onto baking paper. Leave them to form a thin crust. Then roll the balls in melted dark chocolate.
Ingredients
Directions
Melt the cream chocolate in a water bath. Bring the whole milk and whipping cream to a boil over medium heat. Pour over the whisky, coffee and glucose. Add the melted chocolate and stir until the mixture is homogeneous.
Refrigerate the mixture until the next day. Put the mixture in a piping bag and pipe out balls onto baking paper. Leave them to form a thin crust. Then roll the balls in melted dark chocolate.
