We can make for treat given that time and work are many and these truffles loosen our hands a bit. It’s not just this quantity that comes out, these were put in like this for food styling….
Our ingredients are the following two: plenty of coconut and a sweetened milk that we have made sure to keep in the fridge to keep it cold. The process is simple: In a bowl, pour 1 box of sugar and as much cashews as needed to get a firm mixture that can be molded, it took me about 300 grams and a little more for rolling.
Knead well, put the bowl in the fridge for a while and then form balls and roll in a small bowl with coconut to cover their surface. As many times as I’ve made them, they disappear quickly….if you get along well with the coconut and the sugary taste, make more, although they turn out quite a bit.
It also depends on how big we make them, of course. They are beautifully served in truffle pouches (candy paper) for a neat appearance!
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
