Espresso Balls

Name: Espresso Balls
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 200 g Dark chocolate coating; 20 g Coconut oil; 75 g Whipped cream; 20 g Butter; 3 heaped Tsp instant espresso powder; 50 g Baking Cocoa; 7-10 Tbsp Cling film; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

200 g Dark chocolate coating
20 g Coconut oil
75 g Whipped cream
20 g Butter
3 heaped Tsp instant espresso powder
50 g Baking Cocoa
7-10 Tbsp Cling film
baking paper

Directions

1
Chop the chocolate coating and coconut oil. Heat the cream. Melt the chocolate coating, coconut oil and butter in it and pour into a bowl. Mix espresso with 3 tablespoons of hot water. Mix the base with the espresso in a bowl. Cover the praline mixture directly with foil. Chill for 2-3 hours.
2
Put the cocoa on a small tray. Whisk the mixture briefly with the whisk of the hand mixer. Leave to rest for a short time (the mixture becomes firmer as it rests). Roll into approx. 30 small balls with cool hands. Place on the cocoa and roll in it. Place on baking paper and chill for about 1 hour. Store in a cool and dry place
3
3 hours waiting time