John Myers
Arabic Peanut Chocolates
The perfect arabic peanut chocolates recipe with a picture and simple step-by-step instructions.
- 300 g Shortbread
- 1 tbsp Cocoa powder
- 150 g Soft butter
- 80 g Roasted and ground peanuts
- 150 g Melted chocolate
- Knead milk as required
- Molding:
- 150 g Powdered sugar
- 10 g Butter
- 10 tbsp Milk
- 50 g Chocolate
- To roll:
- 300 g Roasted chopped or ground peanuts
- Put the ground peanuts for the balls in a pan and stir-fry briefly without fat, place on a plate and allow to cool. Crush the butter biscuits in a freezer bag.
- Now add the peanut flour with the crumbled biscuits, butter, cocoa, the melted chocolate and a spoonful of milk until you have a homogeneous mixture.
- Put all the ingredients for the glaze in a bowl and melt over a water bath. Place the peanuts on a deep plate.
- Shape the dough into small balls, dip them into the glaze with the help of 2 forks and roll them immediately into the ground or chopped peanuts.
- Place on a baking sheet lined with baking paper and allow to dry.
- Tip 6: You can also use almonds for the balls instead of the peanuts and chopped, roasted almonds or desiccated coconut for rolling.
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