Chocolate and Punch tops

Today I bake homemade Punsch Tops. I think these are much better with Carlshamns Flaggpunsch than punsch aroma. 

18 pieces

100 grams of butter

4 dl oatmeal

3 tbsp Carlshamns Flag punsch 26% alcohol or punsch aroma

0.75 dl honey

1 tablespoon of cocoa

2 pinches of salt

150 grams dark 70% chocolate

25 grams of coconut flakes


1) beat butter, cocoa, salt and honey to a fluffy cream.

2) Add Flag Punch while whisking.

3) Melt 50 grams of chocolate in a water bath.

4) Add the melted chocolate while whisking.

5) Mix the oatmeal for a few seconds so that they become smaller crumbs.

6) Spray or click out the tops.

7) Freeze the tops for about 15 minutes.

8) Melt 100 grams of chocolate in a water bath. Pour it into a coffee cup.

9) Top one punch top at a time in the chocolate, sprinkle immediately with a little coconut.

10) Leave to harden in the refrigerator for at least 15 minutes.

11) Done.


Store in the fridge or freezer if there are any left over.





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