Pour the cooled cocoa mixture over the cookie and peanut mixture.
Mix thoroughly until all ingredients are well combined.
Lubricate your hands with vegetable oil to prevent sticking.
Shape the mixture into small balls about the size of a walnut.
Place the balls on a baking sheet lined with parchment paper.
Refrigerate for 1 hour to firm up.
Coat with chocolate:
In a double boiler or microwave, melt the dark chocolate and milk chocolate with the vegetable oil, stirring until smooth.
Dip each cookie ball into the melted chocolate, making sure it is completely coated.
Return the chocolate-covered balls to the parchment-lined baking sheet.
To Top and Chill:
Sprinkle the tops of the covered balls with the remaining chopped peanuts for garnish.
Place the sheet in the refrigerator for 20 minutes to set the chocolate.
To Serve:
Once the chocolate has set, the cookie balls are ready to serve.
Enjoy these delicious treats chilled or at room temperature.
Serving Suggestions:
Serve these cookie balls as a sweet snack at parties or gatherings.
Pair with a cup of coffee or tea for a delicious treat.
Cooking Tips:
Make sure the cocoa mixture is completely cooled before mixing it into the cookies to prevent the butter from melting prematurely.
For a twist, add a splash of your favorite liqueur to the cocoa mixture for a grown-up twist.
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Simple lemon cake
