Roro's heavenly 'crunchy' eggnog balls

Ingredients for 1 servings:

• 400 g white chocolate coating
• 100 g butter
• 4 points vanilla sugar, I use homemade
• 150 ml egg liqueur
• 1 cup(s) sugar, for rolling the balls

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

makes about 60 pieces

Cut the butter into small cubes about 1 hour before preparation and let it soften at room temperature. Melt the chocolate coating in a double boiler, then add the egg liqueur, vanilla sugar, and softened butter pieces, and stir continuously until a smooth mixture forms. Transfer the mixture to a glass bowl, cover, and refrigerate. Briefly stir the cooled mixture with an electric whisk, then scoop out small portions with a teaspoon and roll them into balls between the heels of both hands. Place the sugar in a larger, shallow bowl and roll the balls around in it. Cool thoroughly again on a shallow plate, then store in a suitable container in the refrigerator. Tip: the mixture can also be prepared the day before and left in the refrigerator overnight—or for two days if necessary.