Chocolate balls with a dash of Arruco VSOP
(Twenty big balls)

Ingredients:

• 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

Do this:

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.