John Myers
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Chocolates: Eggnog Chocolates
The perfect chocolates: eggnog chocolates recipe with a picture and simple step-by-step instructions.
Covering:
- 300 g Dark chocolate couverture
Filling:
- 35 g Cream
- 1 Tl Cocoa butter
- 20 g Soft butter
- 80 g Egg loos
- 100 g White couverture
- First, chop the dark chocolate couverture. Two thirds melt slowly but not above 45 ° C. Now add the rest of the couverture and stir well. Heat again briefly and then distribute it in the molds, pour the mold out again and then refrigerate for 2 hours.
Filling:
- Chop the white couverture. Bring the cream to the boil, then take it off the stove and melt the chocolate in it. Add the cocoa butter and then dissolve the butter, when it is well mixed, add the egg liqueur.
- Pour the mixture into a piping bag and tip it into the molds. Now put in the fridge overnight.
- Now melt the rest of the dark chocolate couverture again and close the pralines and put them in the cold again, then press them out of the mold.
- I still had some couverture left so I added some chilli oil and poured out lollipop shapes.
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