| ≥1 piece |
INGREDIENTS FOR
24 CREAMS:
for the moulds: 130 g white chocolate - for the filling: 8 tablespoons of whipped cream - 60 g white chocolate - 2 tablespoons coffee liqueur - 1 tablespoon short coffee - To decorate: 24 kernels of Brazil nut
PREPARATION:
1. Line a pan with baking paper.
2. Melt the chocolate for the moulds in a bain-marie.
3. Paste bottom and sides of the fluted aluminium cases with a layer of chocolate, then turn them upside down into the pan and put in the fridge.
4. Repeat this whole operation once more.
5. For the filling, boil the cream until it is reduced to half the quantity.