Recipe for chocolate cookie balls
Little chocolaty treats filled with crunchy butter cookies. A nice idea to give as a present or to nibble on yourself.
Preparation time: ca. 30 min.
Cooling time: ca. 45 min.
Difficulty: easy
Quantity: ca. 35 pieces
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 Sugarfrom Organic corn sugar
140g Frusano Dark Chocolate
Frusano Chocolate Milk Powder
Preparation:
- Put the Organic butter cookies in a freezer bag and chop them up, if you like you can leave some bigger pieces.
- Organic cereal sugar - corn sweetness in a mixer to powdered sugar. Using a hand mixer, beat the soft butter with the homemade powdered sugar until foamy and then mix in the homemade vanilla sugar.
- Finely chop Bio Filita dark chocolate and melt it over a water bath, let it cool down briefly and stir into the butter mixture. Fold in the organic butter biscuit crumbs and refrigerate the mixture for about 30 minutes.
- Pour some organic Janosch Panama cocoa into 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 finished balls in the refrigerator for another 15 minutes to set.
Tip: Homemade vanilla corn sugar. Put the scraped out vanilla pod with 1 package of Frusano Corn Sugar into an empty screw glass and leave it closed for about 1 week.
We wish you a lot of fun while preparing and bon appetite!
