Ingredients
10 g cocoa powder
120 ml water
70 g dark chocolate
100 g hardened vegetable fat, e.g. coconut fat
80 g sugar
20 g vanilla-flavored pudding powder
15 egg biscuits
Egg
liqueur Dried milk powder (for thickening egg liqueur)
Chocolate glaze for
coating Preparation
Tip: I bought these molds for egg liqueur tips from a specialty confectionery supplies store and had to try them out straight away. I’ve only heard good things about these molds – especially from my father, who doesn’t want to let them out of his hands
1. First, mix the pudding and cocoa powder, sugar and water well in a saucepan. Cook over a low heat, stirring constantly, until a thick paste forms. Be careful not to burn the mixture – only let it cook for about 4 minutes. Then immediately remove from the heat, add the chocolate broken into pieces (50g) and let it melt. (You can also prepare the mixture the evening before and continue working with it the next day). (I prepared the mixture in the morning and made the tips in the afternoon). 2. Next, beat the coconut oil, add the chocolate mixture and mix with a hand mixer to a fine cream. 3. Now put the mixture in the fridge for a short time and then put it in a bag. Now place the tip shape on the bag so that the small hole is not covered by the bag. Because if it is covered, it is not possible to pipe the cream. Just try it out. The mixture must be really well stirred, i.e. nice and smooth, without lumps. This will be an advantage later when piping. 4. Now press the cooled cream from the bag onto the egg biscuits using the special tip attachment (set some of the cream aside so that you can then close the tips) that have been covered with chocolate (so that the bases do not get soggy when the tips are filled with egg liqueur). The eggnog filling: I had to thicken the eggnog with a little dried milk powder. I can’t say exactly how many grams of milk powder you need – it depends on how runny the eggnog is. Now fill the tips with eggnog and decorate with Preparation: The recipe consists of 2 pages. You can see the rest of the recipe using the button below.
Ingredients
10 g cocoa powder
120 ml water
70 g dark chocolate
100 g hydrogenated vegetable fat, e.g. coconut fat
80 g sugar
20 g vanilla-flavored pudding powder
15 egg cookies
Egg
liqueur Dried milk powder (for thickening egg liqueur)
Chocolate glaze for
coating Preparation
Tip: I got these molds for egg liqueur tips from a specialty shop for confectionery supplies and had to try them out straight away. I’ve only heard good things about these molds – especially from my father, who doesn’t want to let them out of his hands
1. First, mix the pudding and cocoa powder, sugar and water well in a saucepan. Cook over a low heat, stirring constantly, until a thick paste forms. Be careful not to burn the mixture – only let it cook for about 4 minutes.
Then immediately remove from the heat, add the chocolate broken into pieces (50g) and let it melt. (You can also prepare the mixture the evening before and continue working with it the next day).
(I prepared the mixture in the morning and made the tips in the afternoon).
2. Next, beat the coconut oil, add the chocolate mixture and mix with a hand mixer to a fine cream.
3. Now put the mixture in the fridge for a short time and then put it in a bag. Now place the tip shape on the bag so that the small hole is not covered by the bag.
Because if it is covered, it is not possible to pipe the cream. Just try it out.
The mixture must be really well stirred, i.e. nice and smooth, without lumps. This will be an advantage later when piping.
4. Now press the cooled cream from the bag onto the egg biscuits using the special tip attachment (set some of the cream aside so that you can then close the tips) that have been covered with chocolate (so that the bases do not get soggy when the tips are filled with egg liqueur). The eggnog filling: I had to thicken the eggnog with a little powdered milk. I can’t say exactly how many grams of milk powder you need – it depends on how runny the eggnog is. Now fill the tips with eggnog and seal with decorative tips. Finally, put the eggnog tips in the fridge and only dip them in the chocolate glaze when they are really cold. Don’t forget: the cream needs to be well cooled in order to be able to work with it well. Enjoy your meal