Ingredients
Scale
- 60 hollow spheres, white- or milk chocolate
- 1/2 cup (120ml) heavy cream
- 7.8 oz. (220g) milk chocolate coating
- 1/2 cup (120ml) coffee liquor (e.g. Baileys or Kahlúa)
- 7 oz. (200g) white chocolate coating
- 2 cups (200g) sliced almonds
Instructions
- In a small sauce pan bring the heavy cream to a boil. Remove from the heat and add the chopped milk chocolate coating. Let sit for a minute and then stir until you get a smooth chocolate sauce. Let cool down below 89°F (32°C), add the alcohol and mix. As soon as the sauce has cooled down below 82°F (28°C), fill into the hollow spheres. Move to a cool place and let the chocolate harden (e.g. over night).
- Melt the white chocolate coating and close the opening of the chocolates with a drop of the white chocolate. Roast the sliced almonds in a non-stick pan and let cool down again. Coat the chocolates with the white chocolate coating and roll in the sliced almonds. Place on a baking sheed prepared with a baking parchment and let cool down completely.
Notes
- Enjoy eating ;)