Chocolate candies with dry coconut milk
Dry coconut milk and butter create a rich, fat-based creamy center, while cocoa deepens the chocolate flavor. After freezing, the balls are dipped in 99% chocolate with olive oil and finished with a crisp walnut accent.
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Inventory: Mixer
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Servings: 12 (1 serving ≈ 51 gram)
Digestion time: 3 hour
Whip soft butter (190 g) until fluffy. Add erythritol (20 g), dry coconut milk (210 g), and cocoa powder (25 g), then mix with a spatula until smooth.
Shape the mixture into 12 balls and freeze for 2 hours.
Melt 99% dark chocolate (100 g), add olive oil (20 g), and stir. Dip the frozen centers into the coating and decorate with chopped walnuts (50 g).
Refrigerate the candies for another 30 minutes until the coating sets.
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