Belgian Chocolats For Kids Recipe

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Belgian Chocolats For Kids
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Ingredients
10
Count
Nutrition
2
Calories
Total time
20
Minutes
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Ingredients:

  • 4 3/8 oz (125 g) brown cooking chocolate (this already has sugar inside, so it is not the pure chocolate, yet again, it is what was available in the shop next door)
  • 2 fl oz (60 ml) double cream (40+ % fat )
  • 1 fl oz (30 ml) kahlua (a coffee liquor)
  • 1/2 oz (15 g) non liquid honey
  • chocolate cover (outer layer)
  • 2 5/8oz (75 g) of the same brown cooking chocolate
  • 1 oz (30 g) real cocoa powder (no sugar added here!)
  • butter as needed to make a chocolate paste (1/2 oz (15 g) in our case, depending on how much fat already is in the brown cooking chocolate)

Directions:

  1. CHOCOLATE FILLING
  2. To fasten things up, we grated the chocolate.
  3. Do chocolate, cream and honey in the top pot, let the chocolate melt
  4. And stir until all is mixed.
  5. Take the pot out of the au bain marie and add the egg yolk and Kahlua.
  6. Beat until you get a chocolate mixture that is not very liquid, yet not hard. (An electrical mixer could fasten things up again!)
  7. Put this chocolate filling or ganache in a clingwrap covered pan so you get at least a 1/2 inch (1.25cm) thick chocolate mixture.
  8. Put the chocolate ganache in the freezer (1/2 hour or so)
  9. CHOCOLATE COATING
  10. Again in a warm water bath: melt the chocolate and add in the cocoa powder. When the whole mixture becomes to dry, add in some butter and stir again. Add more butter until you just get a paste. Again an electrical mixer can help you out very well.
  11. HOW TO MAKE BELGIAN CHOCOLATES
  12. Take the ganache out of the freezer and cut into squares. (This is why it is practical to have your chocolate on clingwrap, as you can easily transfer it on a flat cutting board for easy cutting.)
  13. Now get dirty: the kids loved it and euhm... it is not smart to let them wear white T-shirts in this stage of the chocolate making... So take out one square of the ganache, put it in the coating mixture, turn them around until they are completely coated and put them on another clingwrap.
  14. Repeat this for each square of the ganache.
  15. If you have too much ganache, just coat the left-overs with cocoa powder.
  16. If you have too much of the chocolate coating, you can start coating nuts with it :-) Or freeze it in for another day of making chocolates. or ... with chocolate: anything can :-)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1.96 Kcal (8 kJ)
Calories from fat 1.06 Kcal
% Daily Value*
Total Fat 0.12g 0%
Cholesterol 3.64mg 1%
Sodium 2.19mg 0%
Potassium 1.68mg 0%
Total Carbs 0.11g 0%
Sugars 0.05g 0%
Dietary Fiber 0g 0%
Protein 0.13g 0%
Calcium 0.7mg 0%
Amount Per 100 g
Calories 167 Kcal (699 kJ)
Calories from fat 89.79 Kcal
% Daily Value*
Total Fat 9.98g 0%
Cholesterol 309.61mg 1%
Sodium 186.53mg 0%
Potassium 142.65mg 0%
Total Carbs 9.06g 0%
Sugars 3.92g 0%
Dietary Fiber 0.17g 0%
Protein 11.31g 0%
Iron 2.1mg 0%
Calcium 59.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free

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