Schuddebuikjes Rotsjes: (makes 15)
- 150 gr white chocolate
- 100 gr schuddebuikjes
Break the chocolate into small pieces. Melt 100 gr of the chocolate au-bain-marie. This means placing about 3 cm of boiling water in a pan, and place a bowl on top of the pan with the white chocolate. When melted, stir in the other 50 gram of chocolate.
Stir in as much schuddebuikjes until you have the consistency from the picture.
Scoop little piles of the mixture on a baking sheet with 2 teaspoons.
Leave them to cool in the fridge for at least an hour. You can keep these in the fridge until you serve them, otherwise they will melt.