Mocca Praline Balls (Zante)

• 125 grams quality dark cooking chocolate
• 125 grams milk chocolate
• 250 grams whipping (single) cream
• 40 grams honey
• 2 tsp instant coffee
• 30 grams filter coffee
• 40 grams icing (confectioners ) sugar
• 100 grams marzipan
• 400 grams milk chocolate to cover the confectionery
• 60 whole coffee beans

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.
2. leave to cool
3. sprinkle worktop with icing sugar and roll out marzipan to about 3mm thickness
4. have a tray covered ready witth tim foil and cut about 1inch rounds out of marzipan with a biccuit cutter 55-60
5. 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.
6. heat up 400 gr of milck chokolate
7. 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
8. makes berween 55-60

chocolate, milk chocolate, whipping, honey, coffee, coffee, icing confectioners, marzipan, milk chocolate, coffee beans

Taken from cookpad.com/us/recipes/331833-mocca-praline-balls-zante (may not work)