Chocolate balls with a dash of Arruco VSOP
(Twenty big balls)
250 g genuine butter (room temperature)
6.5 dl oatmeal
2 dl sugar
8 tablespoons cocoa
2 tablespoons vanilla sugar
3 tbsp cold STRONG coffee
6 msk Arruco VSOP
Cut the butter into pieces, then mix all the ingredients into an even batter, preferably in a baking machine or with electric whisk
Let stand in the fridge for 30 minutes before removing and rolling about 20 balls in pearl alternate coconut.
It works just as well to make them smaller if you want.
Hope they taste!