| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Dessert | other | 3 minutes | 20 places |
ingredient
- 15 grams Aero Butter Blend, unsalted
- 50 grams of crushed roasted peanuts
- 50 grams of dried shredded coconut
- 25 grams Sole Cafe Cocoa Powder 100%
Preparation
- Pour whipping cream into a pot and bring to a boil. Turn off the heat and pour in DLA Dark Chocolate Couverture 58%. Leave for about 1 minute. Then stir until smooth.
- Add butter and liquor (if using) and mix well. Pour into a tray lined with plastic wrap and refrigerate for about 2-3 hours or until set.
- When the chocolate has set, use a spoon or ice cream scoop to scoop up the chocolate into chunks, form into balls, and coat with the prepared coatings.
- Place the chocolate truffles in a dry container with a tight-fitting lid. Store in the refrigerator for 2 weeks.
