Coffee Candy Recipe

Recipe with chocolate and coffee; double flavor in the perfect combination!

Casquinha Ingredients

• 500 grams of semi-sweet chocolate

Filling Ingredients

• 1 can of condensed milk
• 2 teaspoons of extra strong instant coffee
• 1 tablespoon unsalted margarine

Filling preparation method

1. In a pan, add condensed milk, margarine and coffee.
2. Cook over low heat, stirring constantly, until the candy leaves the pan.
3. Place the candy on a plate and let it cool.

How to prepare the cone

1. Melt and temper the chocolate according to the manufacturer’s instructions.
2. Fill the cavities of the mold chosen for the chocolates with chocolate.
3. Gently tap the mold on the table to remove excess air and allow the chocolate to set.
4. Turning the mold upside down, drain the excess chocolate and, using a spatula, remove the chocolate from the surface.
5. Place in the fridge to let the chocolate dry a little. Approximate time of 3 minutes.
6. Remove from the fridge and add the filling, filling only half of the cavity.
7. Cover with the rest of the chocolate and remove the excess with the spatula.
8. Refrigerate until the shape/mold becomes opaque.
9. Remove from the fridge, gently unmold and let dry.

Mom Tips

The yield is 30 chocolates and may vary according to the size of the shape/mold used.

See also the Coffee Truffle recipe.