Ing :
1 cup cream
1 tbsp heaped coffee
2 tbsp unsalted butter
1 tsp light corn syrup
8 oz dark chocolate, chopped
Coating :
6 oz dark chocolate
½ cup cocoa, sifted
Method :
Boil cream along with coffee, remove from heat and cover and leave for 15 minutes, strain through a fine sieve, measure out ½ cup cream and proceed with recipe then. Mix cream, butter and corn syrup, put on medium heat till it boils, keep stirring, remove from heat and add in the chopped chocolate.
Do not stir, after 5 minutes whisk to combine the chocolate and then transfer to a flat dish and cool.
Refrigerate an hour or till firm.
Line baking sheets with greaseproof paper.
Using a mini scoop or 2 teaspoons, from mixture into small balls and place on the sheets lined with greaseproof paper.
Meanwhile melt 6 oz chocolate and let it cool for a little while.
Remove filling from fridge and dip in melted chocolate and coat with cocoa. Refrigerate till set.
Makes 24.
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