Introduction: Dark Chocolate Coins
Made these soft center chocolate coins for NYE party. The combinations of the supreme dark chocolate is pretty good paired with lemon flavored filling.
Step 1: Method
700 g soft curd cottage cheese, either homemade or store bought
1 envelope vanilla sugar (at No Frills or Safeway)
a couple drops of lemon oil
10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds
5 tbsp icing sugar
Beat everything in a mixer until creamy then chill in the fridge for half hour before using
200 supreme dark chocolate, 90 % such as from Lindt (this will make 8 chocolate coins, so to make more, double the chocolate)
Melt 100 gram chocolate, fill in chocolate mold, flip upside down, letting chocolate back into the bowl, tap to remove excess and flip back. Chill in the fridge for 10-15 mins then take out
Fill cavities with 1 heaping tbsp filling each
Melt the other 100 g chocolate and fill mold covering filling. Chill in the fridge for an hour
Unmold chocolate coins and enjoy :)
NOTE: Filling measurement will make a lot of chocolate coins (more than 2 dozens coins).
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