Browned butter makes everything better - even the eternal Swedish favorite chocolate balls. Browning the butter makes the flavors much more ...
Browned butter makes everything better - even the eternal Swedish favorite chocolate balls. Browning the butter makes the flavors much more intense and caramelized. Yummy!
Brown butter chocolate balls
110 g butter
50 g dark chocolate
400 ml oats
110 g sugar
1/2 tbsp vanilla powder
3 tbsp cocoa
3 tbsp espresso
salt
To decorate:
Pearl sugar or coconut
Place the butter in a small saucepan, ideally one with a light inside color. Heat until it's caramel-colored, or maybe a little bit deeper. It will smell heavenly.
Chop the dark chocolate and place in a bowl. Pour over the hot butter, and wait for a minute. Stir until smooth. Next, stir in the oats, sugar, vanilla, cocoa powder and espresso, and a little pinch of salt.
Place in the fridge to firm up, then shape very small balls and roll in pearl sugar. Some prefer shredded coconut, I'll leave that up to you.
To decorate:
Pearl sugar or coconut
Place the butter in a small saucepan, ideally one with a light inside color. Heat until it's caramel-colored, or maybe a little bit deeper. It will smell heavenly.
Chop the dark chocolate and place in a bowl. Pour over the hot butter, and wait for a minute. Stir until smooth. Next, stir in the oats, sugar, vanilla, cocoa powder and espresso, and a little pinch of salt.
Place in the fridge to firm up, then shape very small balls and roll in pearl sugar. Some prefer shredded coconut, I'll leave that up to you.
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