Simple and surprisingly delicious mix.
200 gr nougat
1 tsk pulveriseret chili
1 lille kanelstang
Make shells ready – see . little about chocolate.
Cinnamon rod ground to powder.
All the ingredients are melted at low heat – either in chocolate smelter or water bath.
When nougat'en is cooling slightly and harden again easily, but still semi-liquid, is filled in a freezer bag. Tie the bag well and cut a small corner of. Fill shells with nougat'en’
Fill almost to the edge – to just be room for molding chocolate bottom.
Set the nougat filled chocolates in the fridge ½ hour.
Melt the chocolate to the bottom (it's not always that I bother to tempered chocolate to the bottoms – but one should well). Take the chocolates out of the refrigerator and casting bottoms.
Ask again the chocolates cool for half an hour – then easily be turned off.
If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Remember to put a clean tea towel in, so they do not turn themselves.