Kikiriki kuglice s cimetom (Peanut balls with cinnamon)

Sastojci: za kuglice, 150g neslanog kikirikija, 100g napolitanki, 1 kasicica cimeta, 200g belog eurokrema - lesnik eurokrem, za glazuru - 150g bele čokolade, 4 kašike ulja, 80g neslanog kikirikija (smrvljenog).

Priprema:

1. Kikiriki i napolitanke staviti u secka i usitniti na srednje krupne komadice.

2. U ciniji pomesatimesavinu kikirikija i napolitanki s lesnik eurokremom i cimetom.

3. Dlanove namazite blago uljem. Kašičicom uzimati po malo smese i oblikujte kuglice.

4. Na plasticnu tacnu stavite papir za pecenje. Poredjati kuglice na papir.

5. Ostavite u frižideru 3 sata da se ohlade i stegnu.

6. Za glazuru - u ciniji nad parom rastopite belu čokolade, dodajte ulje i promešajte da se sjedini. Dodati kikiriki i promesati. Ostaviti da se malo ohladi.

7. Kuglice umocite u glazuru. I poredjati na papir da se glazura stegne.

Ingredients: for the balls, 150g of unsalted peanuts, 100g of wafers, 1 teaspoon of cinnamon, 200g of white eurocream - Hazelnut eurocream, for the glaze - 150g of white chocolate, 4 tablespoons of oil, 80g of unsalted peanuts (crushed).

Preparation:

1. Chop the peanuts and wafers and chop them into medium-sized pieces.

2. In a zinnia, mix the mixture of peanuts and wafers with hazelnut cream and cinnamon.

3. Grease your palms lightly with oil. Take a little of the mixture with a spoon and shape it into balls.

4. Put baking paper on a plastic tray. Arrange the balls on the paper.

5. Leave in the refrigerator for 3 hours to cool and harden.

6. For the glaze - melt the white chocolate in a zinnia over steam, add the oil and stir to combine. Add peanuts and stir. Leave to cool a little.

7. Dip the balls in the glaze. And arrange on the paper so that the glaze hardens.