Chocolate is the most beautiful sin. A small dose of chocolate is enough to sweeten the day. That's why I made for you small chocolates. Check them out for. They are easy to make and quickly finished. What you have to do for the simple variant of chocolates is easy. You have to melt chocolate. Whether dark chocolate or milk chocolate, use what you like the most.
Splits the melted chocolate and mix cornflakes below or chopped almonds. You can put a small teaspoon heaps on a lined with baking paper. Or if you have the appropriate forms of plastic you can get out the heart-shaped chocolates, or muffin tin.
For an extra variant of pralines you can make Coconut biscuit balls.
Recipe for the Coconut biscuit balls
- 50 g ladyfingers
- 1 tablespoon rum
- 150 g dark chocolate
- 50 g of cream
- 30 g grated coconut
Chop the chocolate finely and add along with the cream in a small metal bowl. The bowl over a hot water bath hanging and slowly melt the chocolate stirring in the cream. Once chocolate and cream have connected to a velvety cream (ganache), handed over the biscuits and mix everything into a homogeneous mass. Covered in refrigerator at least 2 hours cool until the mixture is firm and easy to work with. By and by parting with a teaspoon of small portions of the chocolate biscuit mass, quickly forms between your palms into balls and roll immediately in the grated coconut until they are completely covered with it.
No matter how you prepared your chocolates they need at least 5 hours in the refrigerator so that the chocolate hardens. Another idea is if you have already made some marzipan even then can you cut it into small square cubes and dip in milk chocolate. Also suitable for Christmas and fantastically delicious.
At least you can get your chocolates beautifully packaged so they remain well kept fresh. In ball-shaped chocolates you can put them in mini cupcake molds.
Splits the melted chocolate and mix cornflakes below or chopped almonds. You can put a small teaspoon heaps on a lined with baking paper. Or if you have the appropriate forms of plastic you can get out the heart-shaped chocolates, or muffin tin.
For an extra variant of pralines you can make Coconut biscuit balls.
Recipe for the Coconut biscuit balls
- 50 g ladyfingers
- 1 tablespoon rum
- 150 g dark chocolate
- 50 g of cream
- 30 g grated coconut
Chop the chocolate finely and add along with the cream in a small metal bowl. The bowl over a hot water bath hanging and slowly melt the chocolate stirring in the cream. Once chocolate and cream have connected to a velvety cream (ganache), handed over the biscuits and mix everything into a homogeneous mass. Covered in refrigerator at least 2 hours cool until the mixture is firm and easy to work with. By and by parting with a teaspoon of small portions of the chocolate biscuit mass, quickly forms between your palms into balls and roll immediately in the grated coconut until they are completely covered with it.
No matter how you prepared your chocolates they need at least 5 hours in the refrigerator so that the chocolate hardens. Another idea is if you have already made some marzipan even then can you cut it into small square cubes and dip in milk chocolate. Also suitable for Christmas and fantastically delicious.
At least you can get your chocolates beautifully packaged so they remain well kept fresh. In ball-shaped chocolates you can put them in mini cupcake molds.
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