Dark Chocolate Coins
Ingredients
Filling
- 700 g soft curd cottage cheese either homemade or store bought
- 1 envelope vanilla sugar at No Frills or Safeway
- a couple drops of lemon oil
- 10 g gelatin bloomed in 50 g water heat in microwave for 10 seconds
- 5 tbsp icing sugar
Coins
- 200 supreme dark chocolate 90 % such as from Lindt (this will make 8 chocolate coins, so to make more, double the chocolate)
Instructions
Filling
- Beat everything in a mixer until creamy then chill in the fridge for half hour before using
Coins
- Melt 100 gram chocolate, fill in chocolate mold, flip upside down, letting chocolate back into the bowl, tap to remove excess and flip back. Chill in the fridge for 10-15 mins then take out
- Fill cavities with 1 heaping tbsp filling each
- Melt the other 100 g chocolate and fill mold covering filling. Chill in the fridge for an hour
- Unmold chocolate coins and enjoy :)
Notes
Filling measurement will make a lot of chocolate coins (more than 2 dozens coins).