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Chocolate novelties 
Ingredients:
ingredients
- 113 g butter
- 55 g sugar
- 100 g brown sugar
- 140 g flour
- 2 tablespoons milk
- ½ teaspoon vanilla paste
- ½ teaspoon salt
- 90 g dark chocolate drops
ingredients for the dressing
- 115 g dark chocolate drops
- ½ teaspoon coconut oil
Ingredients:
- 113 g butter
- 55 g sugar
- 100 g brown sugar
- 140 g flour
- 2 tablespoons milk
- ½ teaspoon vanilla paste
- ½ teaspoon salt
- 90 g dark chocolate drops
- 115 g dark chocolate drops
- ½ teaspoon coconut oil
Instructions:
1
In a large bowl, beat the butter, white sugar and brown sugar with an electric mixer until foamy. Stir in the milk and vanilla. Add the flour and salt and mix with an electric mixer on low speed until well blended. Add the chocolate drops by hand.
2
Cover the bowl with cling film and place in the fridge for about 30 minutes to firm up the dough. When the dough is well chilled, take it out of the fridge and, using a spoon or ice cream scoop, shape the dough into balls. The balls should be about 2 cm in diameter.
3
Prepare a baking tray on which to place the baking paper. Place the balls on the baking sheet and then place the baking sheet in the freezer for at least 30 minutes to firm up the balls.
4
Meanwhile, prepare the coating for the chocolate truffles. Melt the chocolate drops and coconut oil over a water bath. Stir until the chocolate is completely melted and smooth. Then remove the bowl of chocolate from the water bath and cool the chocolate slightly.
5
Take the balls out of the freezer and dip them in melted chocolate and place them back on the baking tray with baking paper. Tip: You can also use a toothpick to help you dip the balls in the chocolate.
6
Place in the fridge and leave to stand overnight.
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