Crunchy chocolate and coconut

Crunchy chocolate and coconut

How can I do?

Cut the dark chocolate and milk chocolate into pieces and melt in a water bath with the butter and vanilla sugar.
Cool to room temperature, then the coconut and puffed amaranth, mix well.

Share to adjust the mixture into mini molds (silicone with or without paper) and leave in the refrigerator.
Crisp and then keep in a cool place.

  • 100g dark chocolate biscuits

  • 150g milk chocolate pastries

  • 15g unsalted butter

  • 1 tablespoon vanilla sugar

  • 75g grated coconut

  • 70 g Amaranth Bio blown

Total time: Preparation + cooking time: 20 min
Yield: 10 people

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