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Espresso Macaroon Filling

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Jessica Doensen

Jessica Doensen

Community member

Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
30 min

Ingredients

2Servings
16⅔ g
butter
50 g
Dark chocolate
33⅓ ml
Baileys
tsp
instant espresso powder

Utensils

Large bowl, Small saucepan, Wooden spoon, Piping bag, Chopping board, Sharp knife

  • Step 1/ 1

    • 16⅔ g butter
    • 50 g Dark chocolate
    • 33⅓ ml Baileys
    • tsp instant espresso powder
    • Large bowl
    • Small saucepan
    • Wooden spoon
    • Piping bag
    • Chopping board
    • Sharp knife

    Cut butter into small pieces. Finely chop dark chocolate and transfer to a large bowl (large enough for all ingredients). Heat up Baileys in a small saucepan over medium heat for approximately 2 min. Add instant espresso and mix until dissolved. Carefully pour warm Baileys/Espresso mix into bowl, melting the chocolate. Once chocolate is melted, add butter slowly, and stir through until well combined. Fill cream into piping bag and chill for approximately 30 mins.

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