Chocolate and Raspberry Balls
Ingredients
175 g butter at room temperature
180 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
3 tbsp cocoa powder
50 g dark chocolate, finely chopped
210 g porridge oats
1 tbsp cognac or apple juice
2 tbsp raspberries, freeze-dried, crushed
To decorate
100 g dark chocolate, melted
raspberries, freeze-dried, crushed
Instructions
Beat the butter and sugar until smooth.
Fold in the cocoa powder, chocolate, oats and cognac/apple juice. Finally, fold in the freeze-dried raspberries.
Form into balls, dip in the melted chocolate, place on a baking sheet and decorate with a few freeze-dried raspberries.
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Sweet treats with Muscovado Sugar
Dansukker's Fairtrade Muscovado Sugar is made from sugar cane from Mauritius and comes in two different kinds. The light sugar calls to mind butter toffee, while the dark sugar has hints of liquorice.
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