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Instructions
Add the chocolate chips to the bowl of a food processor and pulverize until you get fine crumbs. Gather the beans in a large mug.
Then process the nuts with the sugar glass and the cocoa powder until they are finally melted. Combine the butter and corn jar. Process until it is well combined. Four layers of mixture in a bowl with flour. Revuelva until it is incorporated uniformly.
Add the bourbon to the biscuit mixture. With a wooden spoon, turn until the mix has a uniform consistency and start cleaning the sides of the bowl. Add a little more bourbon if the mix is too dry to keep it alone. Then place the mixture, tapped, for 30 minutes to allow the bourbon to absorb.
Grab some slices of the mixture and press them together and roll them between the palms of your hands to form 1¼ inch balls.
Collapse the granulated sugar into a small cup. Gather a ball together and roll it into the sugar. The recuperation is more attractive when the balls bounce three times. Go to the pool after the sugar starts to dry.
Place the balls in a paper towel or in an airtight container covered with glass at room temperature; sírvalas within 6 weeks.
Notes
To remove the bourbon: you can replace the bourbon with 2 cups of water and 1/2 cup of vanilla extract.
Nutrition
Portion: 1 ball, Calories: 108 kcal, Carbohydrates: 16 g, Proteins: 1 g, Fats: 5 g, Saturated fats: 1 g, Polyinsaturated fats: 1 g, Monoinsaturated fats: 2 g, Trans fats: 0.04 g , Cholesterol: 3 mg , Sodium: 52 mg , Potassium: 52 mg , Fiber: 1 g , Sugar: 12 g , Vitamin A: 35 IU , Vitamin C: 0.04 mg , Calcium: 7 mg , Iron: 1 mg
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