Chocolate Biscuit Balls

Little chocolaty treats filled with crunchy butter biscuits. A nice idea to give as a present, bring to an event, or to nibble on yourself.

Preparation time: ca. 30 min.
Cooling time: ca. 45 min.
Difficulty: easy
Quantity: ca. 35 pieces

Ingredients for the dough:

2 pck. Frusano Spelt Butter Biscuit
75g soft butter (lactose-free if necessary)
30g Frusano Corn Sugar
30g Fructose-free Vanilla Corn Sugar (use our version or see the tip below to make your own)
140g Frusano Dark Chocolate
Frusano Choco drink

Preparation:

Put the Frusano Spelt Butter Biscuit in a freezer bag and break them into crumbs. If you like, you can leave some bigger pieces.
Put the Frusano Corn Sugar in a mixer to grind it into powdered sugar. Using a hand mixer, beat the softened butter with the Frusano Corn Sugar until fluffy and then mix in Fructose-free Vanilla Corn Sugar (ours or homemade).
Finely chop Frusano Dark Chocolate and melt in a bain-marie, allow it to cool briefly and stir it into the butter mixture. Fold in the Frusano Spelt Butter Biscuit crumbs and refrigerate the mixture for about 30 minutes.
Pour some Frusano Choco drink on a deep plate. Use the palms of your hands to form small balls from the cooled mixture and roll them in the cocoa powder.
Place the balls in the refrigerator for another 15 minutes to set.

Tip: Homemade Vanilla Corn Sugar: Put a scraped-out vanilla pod with 1 packet of Frusano Corn Sugar into an empty screw-top jar and seal it and leave for about one week.

Have fun making them and enjoy!