Made these soft center chocolate coins for our NYE party tonight 😀 The combinations of the supreme dark chocolate is pretty good paired with lemon flavored filling.
Filling:
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
Chocolate Coins:
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).
Dark Chocolate Coins
Ingredients
Filling
- 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
Coins
- 200 supreme dark chocolate 90 % such as from Lindt (this will make 8 chocolate coins, so to make more, double the chocolate)
Instructions
Filling
- Beat everything in a mixer until creamy then chill in the fridge for half hour before using
Coins
- 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 🙂
