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Prep and cook time: 40 min plus at least 1 hour chilling time.

  • 250 g plain (dark) chocolate, 70% cocoa solids
  • 200 g milk chocolate, 30% cocoa solids
  • 200 ml whipping cream
  • 100 g butter
  • 2 tbsp instant espresso powder
  • For the coating:
  • 200 g milk chocolate, 30% cocoa solids
  • 150 g plain chocolate 70% cocoa solids
  • To decorate:
  • 80 g confectioners icing sugar
  • 2 tablespoons heavy cream

Put cream into a pan and bring to a boil. Break in chocolate and let it melt in the cream.
Stir in butter and espresso powder. (ek het coco powder gebruik)
Allow to cool slightly, then chill for at least 1 hour.
Using a teaspoon, scoop 40 portions and form into balls.
Chill, while you prepare the coating.

For coating:
Melt chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside and cool slightly, stirring.
Put chocolates into melted chocolate, one at a time, and lift out again with a skewer or chocolate fork. Drain and put on non-stick baking paper to set.

For decoration:
Mix cream with confectioner’s icing sugar to make a thick frosting and put into a small piping bag.
Pipe a swirl on each chocolate and leave to set.

Recipe posted by Ansune Erasmus
Photo: Ansune Erasmus

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