Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 50) |
Ingredients
Ingredients- 100 g cornstarch
- 60 g flour
- 1 teaspoon cocoa powder
- 50 g powdered suar
- 1 packet vanilla sugar
- 2 teaspoons coffee (espresso powder), instant
- 125 g butter
- 50 hazelnuts
- 100 g couverture, semi-sweet
- 100 g cake icin, hazelnut
- 50 sweets (chocolate - mocha beans)
Print Recipe
Pin Recipe Instructions
- Mix the cornstarch, flour, cocoa powder, powdered sugar, vanilla sugar, and espresso powder. Add the butter and work into a smooth dough. Shape into 2 rolls (each about 15 cm long), cover, and refrigerate for 1 hour.
- Cut the rolls into 25 slices each (50 total). Wrap each slice around a hazelnut and shape into a ball. Place on baking sheets lined with baking paper.
- Bake at 200°C (392°F) for 12-15 minutes until set. Let cool on the baking sheets for 10 minutes.
- Melt the couverture and hazelnut cake icing together, stirring gently until smooth.
- Dip half of the cooled balls into the melted chocolate mixture. Place a mocha bean on top of each dipped ball and let dry for at least 20 minutes.
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