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Coffee Creams

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Prep: 5 minutes Cook:

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24 creams

Coffee cream fondant with either dark or milk chocolate

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  • 1 egg white
  • 450g icing sugar
  • 2 tbsp coffee essence, or extra strong instant coffee


  1. Beat the egg white until frothy but not stiff.

  2. Sift the icing sugar into a bowl and mix with enough of the egg white to make a firm paste

  3. Add the coffee essence, mix and knead together.

  4. Roll out on a board well dusted with icing sugar and cut into circles

  5. Transfer onto waxed paper and leave overnight until set and firm to the touch

  6. Melt your chocolate if using any, cover fondant with chocolate place in the fridge till set

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