Clown noses

Source: https://www.gefu.com/rcp_recipe/clown-noses

Difficulty:

normal

Ingredients

Portions

199.8	g	Dark chocolate
50.04	g	Soft butter
1.0008	Prise	Salt
3.00000006	EL	Cocoa powder
5.9999994	EL	Rum
79.999992	g	Red nonpareils or sprinkles

Preparation

Melt the chocolate in the MELTO melting pot over a double boiler and transfer it to the larger storage container MUOVO.

Add butter, salt, cocoa, and rum, and mix until smooth using the CREMOSO dough scraper. Then, refrigerate the mixture for 60 minutes.

Place the red nonpareils in the smaller storage container MUOVO. Using a teaspoon, scoop out a portion of the chocolate mixture for the first ball, and shape it into a ball with your hands (using disposable gloves) and roll it in the nonpareils.

Continue rolling the chocolate balls in the sprinkles until they are fully coated in red. Place the finished balls in the storage container MILO. Once all the clown noses are rolled, cover the container with a lid and keep it refrigerated until serving.

To serve, transfer them to the lovely MIRA glass, allowing the funny (and delicious) noses to be admired from all sides.