|
Material :
- 175 ml double cream / heavy cream
- 225 g dark cooking chocolate , chopped
- Cocoa powder
- Powdered sugar
- Peanuts (roughly crushed)
- Dried coconut shavings
- f there is a use that kind of couverture chocolate tastes better.
- Place chocolate in bowl.
- Cook the cream until boiling. Lift.
- Pour immediately into a bowl containing the chocolate pieces.
- Stir until chocolate melt and become smooth and thick batter.
- Let stand for 2 hours at room temperature until the dough is frozen, or can dipulung / formed.
- If you want fast, cover bowl and keep for 1 hour in refrigerator.
- Bedaki palms of your hands with powdered sugar so that when forming the dough is not sticky chocolate on hand.
- Shape dough into small balls.
- Roll the topping ingredients until blended. Serve.
