Sunday, 15 February 2015

Mocha Creams

Mocha Creams
Gluten Free

It is not necessary but I like to make them the day before they are needed. 
These biscuits keep for days if refrigerated.


1 cup almond meal
2 cups pure icing sugar
3 tablespoons cocoa
4 egg whites

Mocha Filling

200g white chocolate
2 tablespoons cream or 60 g butter
1 tablespoon instant coffee dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract

Draw circles or hearts onto a 3 sheet s of baking paper allowing space around each shape. Turn the sheets over and place on a baking tray.

Sift almond meal, cocoa and pure icing sugar together.

Beat egg whites until stiff and then mix in almond meal mixture, Mix thoroughly. (I use low speed on a hand mixer)

Pipe or spoon the mixture into the shapes on the baking paper, no thicker than 1 cm thick.  If possible, allow the biscuit mixture to settle/ stand for an hour or so.

Bake at 150 deg C until biscuits are firm to the touch.

Cool on the tray.

Carefully remove the biscuits and sandwich with Mocha filling. Refrigerate. 

To Make Mocha Filling

Melt white chocolate and cream together. Add coffee and vanilla, Stir and mix well. Refrigerate until nearly set.  I like to beat the nearly set mixture with the electric beater, it makes a lighter and more mousse like filling.

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