Preparation: 30 minutes.
Cooking for an hour and a half waiting
Total 2h00
YIELD 42
Ingredients:
°3/4 cup (180 g) softened unsalted butter
°2 tbsp. 1 teaspoon (teaspoon) vanilla extract (white PE)
°4 cups (400 g) icing sugar
°2-3 tbsp. 1 tablespoon of milk
°2 pieces 100 grams each of dark chocolate
°Chocolate chips for decoration
* Directions:
In a large bowl, beat butter, vanilla, and powdered sugar until smooth.
Add milk and whisk for another 2-3 minutes until fluffy. Covering also refrigerate for an 1 h .
Put 1 tsp. of meatballs on a baking sheet lined with butter paper.
Freeze the balls for 30 minutes.
Once firm, remove the balls from the freezer and use your fingers to form a smooth shape.
Melt the chocolate in a double boiler. Use toothpick, dip each truffle to melt chocolate, tapping side of bowl to removing excess. Place on a baking sheet and immediately add the vermicelli. Repeat with the remaining truffles.
Enjoy !
