Soft and juicy mini balls with chocolate and pistachio flavor. It is easy to prepare and relatively quickly done. Follow recipe.
Ingredients: 12 pieces, very easy, total time: 70 min.
100 g of sugar
125 g butter/or margarine
50 g of cooking chocolate
25 g cocoa
150 g of sharp flour
1/2 sachet/ 5 g baking powder
pinch of salt
2 eggs
2 Tbsp rum
100 ml of milk
For topping:
100 ml of sweet sour cream
40 g of cooking chocolate
60 g milk chocolate
chopped pistachios or hazelnuts to sprinkle
Preparation:
Put the butter and diced chocolate in a pan and melt on the stove over low heat.
Allow cooling.
Combine dry ingredients in one bowl: cocoa, flour, baking powder and salt.
Put eggs in another bowl and beat with a mixer with sugar, for 2–3 minutes to make the mixture slightly foamy.
Add rum, milk, melted chocolate with butter and a mixture of dry ingredients and mix everything briefly with a mixer on the lowest speed, just enough to combine everything into a smooth mixture.
Once you have combined the mixture, take the mini ball molds.
If you use a tin mold for mini balls, lubricate well with butter beforehand.
Bake the kuglof in a preheated oven at 180 degrees, 20-25 min.
When the mini balls are baked, wait for them to cool for about 5 minutes.
So carefully turn them out of the mold.
Since the surface of the kuglof will swell a little and rise during baking, cut off the tops with a knife so that you align them and so that the mini kuglofs stand straight when you turn them over.
Topping:
Heat the sweet sour cream almost to boiling, remove from the heat and add both types of chocolate broken into cubes.
Let stand for a minute, then mix well with a wire until everything melts.
Cool the glaze a little, then pour a spoon over the kuglofs.
Sprinkle the topped mini balls with chopped pistachios or hazelnuts. Buon appetito!
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