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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mocca praline balls (zante). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mocca Praline Balls (Zante) is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Mocca Praline Balls (Zante) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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. Take 125 grams milk chocolate
  3. Make ready 250 grams whipping (single) cream
  4. Make ready 40 grams honey
  5. Prepare 2 tsp instant coffee
  6. Get 30 grams filter coffee
  7. Make ready 40 grams icing (confectioners ) sugar
  8. Prepare 100 grams marzipan
  9. Get 400 grams milk chocolate to cover the confectionery
  10. Take 60 whole coffee beans
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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