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Karla Orihuela

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Recipe of Borreguito Truffles
Recipe

Borreguito Truffles

20 mins
Low
44
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Prepare these delicious coconut truffles. You can cook them with the help of your children because they do not need an oven.
Learn more about Karla Orihuela

Ingredients

10 portions
  • 300 grams White chocolate, for pastry
  • 200 grams grated coconut
  • condensed milk, can girl
  • 10 red cherries
  • 50 milliliters coconut cream
  • 30 grams butter
  • chocolates, in the shape of a little egg
  • cauliflowers, a small bouquet

Preparation

Melt the butter and white chocolate in the microwave. Mix with coconut cream.
Incorporates a third of the grated coconut. Mix and take to the refrigerator for approximately 30 minutes.
With the help of a spoon, take a little of the mixture and form balls.
Introduce a cherry without tail in each ball.
Go through the rest of the grated coconut.
With a little condensed milk sticks the chocolate egg to the truffle.
Put another drop of condensed milk to paste the cauliflower in a little way.
If you have an edible down, make eyes nose and mouth.
Place in small pots for truffle or in a small dish with a little sprinkled cocoa.

PRESENTATION

Pass the truffles by coconut, walnut, almond or the ingredient you prefer.

TIPS

If they are very soft, refrigerate them before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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