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Turron & turron

Would you like to surprise your guests at the end of the dinner? Then offer them snack desserts!These are small, affordable creations that can be shared. This makes selling a digestif or coffee extra easy.

Ingredients

250gCream
325ghazelnut chocolate
85gButter
1gSalt
15gorange tea
55ginvert sugar

75gEspresso
785gWhite chocolate
90gButter
75gCream
68ginvert sugar

Preparation

  1. Infuse the tea in the cream for about 10 minutes.
  2. Strain the mixture.
  3. Add the invert sugar and salt and bring to a boil.
  4. Pour this over the chocolate and mix well.
  5. Let cool to 40°C and blend in the butter with an immersion blender.
  6. Store in the freezer until serving.

  1. Boil the cream with the coffee and invert sugar.
  2. Pour this over the chocolate and mix well.
  3. Add the butter and rum and blend in with an immersion blender.
  4. Store in the freezer until serving.