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Trio of vegan mulled wine chocolates

Ingredients

For the filling

180 ml mulled wine – red, white or rosé according to taste
1 tb sugar

For the red coating

40 g dark vegan chocolate couverture
1 Knife tip(s) coconut fat
Some cranberries

For the white coating

40 g white vegan chocolate couverture
1 Knife tip(s) coconut fat
1 Pack(s) candied orange peel

For the rosé coating

40 g white vegan chocolate couverture
1 Knife tip(s) coconut fat
Some freeze-dried raspberries, crushed
Pralinenform

Preparation

1. Add 1 tbsp sugar to the mulled wine and allow it to simmer until the liquid has reduced to around 70ml. Leave to cool.
2. Melt the rest of the ingredients for the filling over a bain marie. Next, add the mulled wine syrup.
3. Pour the filling into the chocolate molds, and leave to set in the freezer for at least 1 hour.
4. In the meantime, prepare the coating(s). Melt the white/dark chocolate couverture with the coconut fat over a bain marie.
5. Take the chocolates out of the molds and choose the appropriate topping. For the red wine, roll the chocolates in melted dark chocolate couverture, and place on a cooling rack. Top with cranberries, and leave to set. For the rosé wine, roll the chocolates in melted white chocolate couverture, and then roll in crushed freeze-dried raspberries. For the white wine, roll the chocolates in melted white chocolate couverture, place on a cooling rack and decorate with candied orange peel.

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