Summary

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)

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Instructions

1. Work the cornstarch, flour, cocoa, vanilla sugar, espresso powder and butter into a smooth dough. Shape the dough into 2 rolls (each approx. 15 cm long) and cover and chill for 1 hour.
2. Cut the rolls into 25 slices each. Wrap a hazelnut each with it and shape it into a ball. Place on baking sheets lined with baking paper and bake at 200 ° for 12-15 minutes. let cool down.
3. Melt the couverture and cake icing, mix gently and dip half of the balls in it. Place a chocolate mocha bean on each ball. let dry