Ice chestnut and nougat chouhayde
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ingredients
5 pcs chocolate ice chestnuts 100 g chocolate nougat 100 g Cera / butter
Filling
150 g walnuts 50 g powdered sugar 3 tbsp rum 50 ml milk 50 g butter
still need
candies for decoration
progress
Christmas also includes these ice chestnut and nougat shouhaids.
1.
Melt all the ingredients for the chocolate over the steam. Spoon one tablespoon of chocolate into the bottom of paper baskets and leave to set. I put the paper cupcakes in an egg wrapper to give them a nice shape.
2.
Filling: heat the milk and put the other ingredients (except the rum) in it. Stirring constantly, boil for a while, set aside and then add the rum.
3.
Place the cooled filling into the cupcakes with a spoon and pour the remaining chocolate over the top. Decorate the top with candies.
