Do you know about Rudolph? He who had a red nose, was coated with milk chocolate and chocolate pretzels and eyes, with the taste of almond liqueur? You will know him now. A fun project for the Christmas holidays.
RUDOLPH THE RED-NOSED REINDEER
ABOUT 20 REINDEER
30 G BUTTER
60 G ICING SUGAR
1 TBSP COCOA POWDER
Melt the butter and stir together with icing sugar and cocoa powder to a smooth mixture. Set the cream aside while the rest is made.
350 G LEFTOVER SPONGE CAKE
1½-2 TBSP RASPBERRY JAM, SEEDS STRAINED
1-2 TBSP AMARETTO LIQUEUR
Blend the left over cake and mix with buttercream, flavor with jam and liqueur.
Place 1 tbsp. large dollops of the mixture on a sheet of baking paper and refrigerate until firm.
Roll the cold mixture into round balls.
200 G MILK CHOCOLATE
MILK CHOCOLATE PRETZLES
SMALL DARK CHOCOLATE BUTTONS
RED CHOCOLATE BUTTONS
A LITTLE WHITE CHOCOLATE
Cut out the pretzles to form the antlers on Rudolf. When I cut them out, the pretzels themselves cracked where it fit to make antlers, but around where the pretzel overlaps.
Melt the milk chocolate in a bowl and cover the balls completely, gently knocking off excess chocolate against the edge of the bowl.
Place the balls on a sheet of baking paper, insert the antlers into the balls, place the red nose and give Rudolph a pair of dark eyes.
Melt the white chocolate and make small dots in Rudolph’s eyes.
Refrigerate until serving time.