Simple Way to Make Favorite Mocca Praline Balls (Zante)

Mocca Praline Balls (Zante).

Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, mocca praline balls (zante). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mocca Praline Balls (Zante) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mocca Praline Balls (Zante) is something which I've loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have mocca praline balls (zante) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mocca Praline Balls (Zante):

1. {Take 125 grams of quality dark cooking chocolate.
2. {Prepare 125 grams of milk chocolate.
3. {Get 250 grams of whipping (single) cream.
4. {Prepare 40 grams of honey.
5. {Prepare 2 tsp of instant coffee.
6. {Take 30 grams of filter coffee.
7. {Make ready 40 grams of icing (confectioners ) sugar.
8. {Make ready 100 grams of marzipan.
9. {Make ready 400 grams of milk chocolate to cover the confectionery.
10. {Get 60 of whole coffee beans.

Instructions to make Mocca Praline Balls (Zante):

1. melt 125 gr of dark chocolate and milk chocolate with cream ,,honey,,both coffee powders and bring t boil gently .stir well whis whisk. leave to cool.
2. sprinkle worktop with icing sugar and roll out marzipan to about 3mm thickness.
3. have a tray covered ready witth tim foil and cut about 1inch rounds out of marzipan with a biccuit cutter 55-60.
4. whisk the cold chocolate and coffee mix with electric blender until famy and light.use piping back to to pipe onto marzipan rounds stand somewhere to cool..
5. heat up 400 gr of milck chokolate.
6. dip the cooled praline balls into chocolate until cocered and place on tray with tin foil press a coffeebean gently on to top of each one.again stand to cool until chocolate has set.
7. makes berween 55-60.

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