Ingredients
- 250 g of dark chocolate
- 250 g of crème fraîche
- 2 tbsp. instant coffee
- 2 tbsp. has. s. honey
- 100 g cocoa powder
- 200 g almond paste
- 400 g dark chocolate
- 250 g of golden and mixed peanuts
- 1 small bowl of chocolate chips
Preparation
In a saucepan over low heat, melt the chocolate with the crème fraîche and flavor it with the instant coffee. Remove the pan from the heat, add the honey, cocoa powder and mixed peanuts, mix well with the mixer until all the ingredients are homogenized. Transfer to a piping bag and set aside.
On a table sprinkled with icing sugar, roll out the almond paste with a rolling pin and cut it out with a round cookie cutter. Press on the pocket to place the equivalent of a small spoonful of the chocolate mixture on top of the rounds of almond paste.
Cover the cakes with the chocolate melted in a bain-marie (see page 39). Decorate with chocolate chips. Serve cold
source: la-cuisine-marocaine.com
