Ingredients
- 72 walnut (halves)
- 1/2 mixture on the flat side of a walnut
- 1/2 top with another walnut
- 230 gr semisweet chocolate
- 80 gr almond paste
- 30 ml coffee liqueur
- 5 gr instant coffee powder
walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration.
