Gluten-free Kinder Mocha Bites
Gluten-free Kinder Mocha Bites
Ingredients
2 dl coconut flour
4 tbsp gluten-free dark cocoa powder
2 tsp vanilla sugar
2tspbaking powder
0,5 tl salt
200 g margarine or butter
2,5 dl water
200 g gluten-free dark chocolate
2 dl brown sugar
1 dl sour cream
3 pcs eggs
- Glaze, Step 1
100 g butter
2 dl icing sugar
100 g cream cheese
2 tsp vanilla sugar
100 g white chocolate
- Frosting, Step 2
100 g butter
6 dl icing sugar
0.75 dl coffee
3 tbsp cocoa powder
- For finishing
4–6 pcs Kinder Maxi 21 g chocolate bars, chopped
Preparation
- Combine all the dry ingredients needed for the crust. In a saucepan, melt the margarine, water, chocolate, and brown sugar. Let cool for about 5–10 minutes. Add the sour cream to the wet ingredients in the saucepan and mix well. The sour cream should be cold; this will help cool the mixture.
- Once the wet ingredients are about body temperature, beat the eggs into the mixture one at a time. Mix well again. Gradually beat the dry ingredients into the wet ingredients, about 1 dl at a time. Let the mixture rest for about 5 minutes, then mix again until smooth.
- Pour the mixture onto a baking sheet lined with parchment paper or into a large baking dish. Spread it out evenly. Bake at 200 degrees for about 15 minutes. Let the base cool after removing it from the oven, then prepare the white chocolate glaze.
- Glaze, Step 1
- Mix the powdered sugar and partially melted butter together until the mixture lightens in color. Stir in the cream cheese. Add the melted white chocolate in a few batches, mixing vigorously between each addition until smooth. Spread the white chocolate frosting over the cooled crust and let it set. You can speed up the setting process by transferring the crust to the freezer or refrigerator.
- Frosting, Step 2
- Once the white chocolate frosting has set and no longer sticks to your finger when touched, prepare the traditional frosting. Melt the butter and mix in the coffee and cocoa powder. Light or medium roast coffee works best for this frosting; you don’t need strong coffee for this. Whisk in the powdered sugar a cup at a time.
- Finishing
- Dollop the frosting onto the white chocolate frosting. Spread it evenly, but don’t keep spreading the frosting in the same spot or the layers will mix together. Decorate immediately while the frosting is still wet with chopped Kinder Maxes. Remember to use only gluten-free decorations!
Let it come to room temperature for a moment before serving.
