A typically Swiss sweetness
Preparation: 30 minutes
Rest: 24 hours
Difficulty: Ultra simple
Quantity: Approx. 35 pieces
Ingredients :
- 50 g milk chocolate
- 250 g dark chocolate
- 1 dl half-cream
- 3 tbsp raisinée
Recipe :
- Cook the cream briefly, add the chocolate pieces and mix.
- Add the raisin.
- Leave to rest for 24 hours (minimum 10°C).
- Shape balls in the palm of your hand, roll them in sugar, cocoa, coconut, chocolate vermicelli, ground hazelnuts, as desired.
