Mocca Praline Balls (Zante)
Mocca Praline Balls (Zante)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mocca praline balls (zante). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mocca Praline Balls (Zante) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Mocca Praline Balls (Zante) is something that I have loved my whole life.

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

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

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Steps 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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