Mocha Chocolate Kisses
15 biscuits (Marie biscuits)
Filling:
2 gelatine leaves (make sure you use halal gelatine)
2,5 dl sugar
1 dl glucose syrup
1/4 dl water
4 egg whites
2 bags (á 18 g) the espresso instant powders
Frosting:
200 g dark chocolate
2 teaspoon coconut oil
1. Soak the gelatin in cold water.
2. Whip the egg whites and 1/2 cup sugar until stiff.
3. Place to the saucepan 2 cups sugar, glucose syrup and water. Bring to a boil. When the temperature is 116 degrees C, add the soaked gelatine leaves.
4. Pour the sugar syrup to egg white foam in a thin strip with stirring.
5. Whisk the mixture until it is lukewarm. Whisk to the mixture espresso instant powder.
6. Spread the biscuits on a baking sheet. Pipe the foam mass to biscuits. Let to solidify at room temperature for 2 hours.
7. Melt the chocolate in a water bath or in the microwave. Stir in coconut oil. Dip in chocolate kisses in chocolate and a lift in the fridge to harden.