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Caramel balls with marzipan

     

Favorite little balls from puffed rice with delicate flavor of marzipan and chocolate.

Cook

No. of servings

35

Ready in

60 min.

Difficulty

medium

 

 

1. 

sugar granulated 8.75 oz (250 g)  sweetened condensed milk 300 ml

Caramelize sugar in the pan. Pour sweetened condensed milk and stir until both ingredients melt into a liquid.

2. 

unsalted butter 6.25 oz (180 g)

Add butter and stir until it is completely melted.

3. 

puffed rice 5 oz (140 g)

Sprinkle puffed rice.

4. 

Stir well. Let the mixture mildly cool for 15 minutes. Stir often during cooling.

5. 

Use your hands to prepare balls from the mixture, and from time to time rinse hands in the cold water.

6. 

grated coconut  marzipan 3.5 oz (100 g)  corn starch

Coat the balls in grated coconut. Use a rolling pin to spread the marzipan on a board slightly sprinkled with corn starch and and cut out rounds of it. Stick the rounds on top of the balls.

7. 

cooking chocolate 7 oz (200 g)  unsalted butter ¼ oz (10 g)  sunflower oil 2 tbsp

Melt chocolate together with butter and oil over a water bath. Draw part of the chocolate into a syringe and decorate the balls.

8. 

Split the rest of the chocolate into paper baking cups.

9. 

Stuck the balls on top of the chocolate.

10. 

Let them stiffen in the fridge for 2-3 days. Store them in the cold place, too.

Bon appetit!

 

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