Chocolate sweets are rightfully considered a favorite delicacy for adults and children. Today, store shelves are littered with a variety of desserts, but they are all crammed with flavor stabilizers and emulsifiers. Experienced housewives prefer to cook chocolate candies on their own, and this is not surprising. Ultimately, you will receive completely natural productthat will appeal to all family members. Consider the most delicious recipes.

Features of making chocolate

1. First of all, it is worth remembering that chocolate in all its variety does not like water. For this reason, it is recommended to be extremely careful when preparing sweets on chocolate based... Make sure that the dishes are always dry. When heating the product in a water bath, the liquid from the pan should not get into the bowl of chocolate. If water gets into the composition, the candy will curl up into lumps, and the base itself will be too thick.
2. Milk chocolate thickens much faster than white or black chocolate. Therefore, the easiest way to make candy is from two the latest ingredients, this will help you control the consistency and pick up the desired shape... Milk mass is overly sensitive to various factors, be it temperature changes or high humidity.
3. If you plan on making your truffle at home, refrigerate the filling first. After the candy has been formed, also place it in the chamber to finished product dried out after glazing.

Truffles

• powdered sugar - 45 gr.
• dark chocolate - 225 gr.
• fat cream (15-20%) - 65 gr.
• cognac - 30 ml.
• hazelnuts - 45 gr.
• cocoa powder - 85 gr.

1. Pick up a small an enamel pot, wash and dry it. Even one drop of water can spoil the consistency of the finished product. Break the chocolate into small cubes, place in a container, place the dishes on the stove. Stir constantly so that the composition does not stick to the walls.
2. Combine the icing sugar and cream in a separate bowl and stir until smooth. Put the container on the stove, heat it up too. Pour in a thin stream to the chocolate base, stir with a wooden spatula.
3. Fry the hazelnuts in a dry skillet without oil. Chop it into small pieces, mix with cognac and add to the previous mixture. Stir again, refrigerate for 1.5-2 hours.
4. After the specified period, you will receive a composition that resembles plasticine in consistency. Blind circles out of the mass, roll them in cocoa powder. Place the finished truffles on a tray or cutting board, leave in the refrigerator for 1 hour.

Walnut Candy

• walnuts (kernels) - 55 gr.
• bitter chocolate - 25 gr.
• honey - 20 gr.

1. Fry walnuts in a dry skillet, grind them in a coffee grinder or blender. Mix the shavings with honey, form into circles.
2. Break the chocolate into small squares, place in a saucepan and melt in a water bath. Dip the finished balls in the melted mass, put on a tray.
3. Send the finished candies to the refrigerator until they solidify completely. They usually harden after 2 hours. You can replace walnuts with almonds or hazelnuts.

• cream (fat content 20%) - 110 gr.
• butter - 55 gr.
• vegetable oil - 10 ml.
• dark chocolate - 45 gr.
• toffee candies - 210 gr.
• hazelnuts - 45 gr.

1. Take the butter out of the refrigerator and leave it at room temperature... Place the toffee in a deep bowl and melt in a water bath. Then use a fork or blender to grind the liquid mixture with cream and butter.
2. Heat a skillet, put the hazelnuts on it and fry well. Peel the nuts off, prepare a candy pan and brush it vegetable oil.
3. Place one whole hazelnut in each section and pour the melted toffee mixture on top. Put the workpiece in refrigerator compartment, wait a quarter of an hour.
4. Break the chocolate into small squares, melt in water or steam bathstirring constantly. Take out the toffee candies, fill them with chocolate icing, put the treat in the freezer.
5. After about 6 hours, the candies will solidify, you just have to take them out and move them into a hermetically sealed container. Shelf life of iris "Toffee" is 10 days.

Sweets with condensed milk

• cocoa powder - 25 gr.
• white chocolate - 55 gr.
• butter - 15 gr.
• condensed milk - 410 gr.

1. Remove the oil from the refrigerator, chop it into small cubes, and place in a deep bowl. Melt the composition to room temperature, then add cocoa powder and pour in milk (fat content from 3%).
2. Prepare water bath, melt the composition to liquid consistency... Simmer the mixture for no longer than 10 minutes, otherwise the cocoa will lose its flavor.
3. Turn off the stove, cool the mixture first at natural conditions, then put it in the refrigerator for half an hour. At this time, grind white chocolate on a grater, pour it into a flat dish.
4. Remove the creamy mass from the refrigerator, roll balls out of it. Roll the resulting candies in grated white chocolate, put on a tray. Put the treat in the cold for 1 hour.

• granulated sugar - 55 gr.
• milk chocolate - 75 gr.
• hazelnuts - 90 gr.
• butter - 25 gr.

1. First of all, place the hazelnuts in a dry skillet, fry them until brown color... Grind in a coffee grinder or chop into pieces.
2. Pour granulated sugar into a thick-bottomed saucepan, melt it on the stove. Make sure that the composition does not burn, collect the mass from the walls of the container.
3. After you cook sugar syrup, add chopped hazelnuts to it. Put the prepared mass on parchment paper, cool.
4. When the mixture hardens and cools, transfer it to a blender and chop it. Next, add the butter previously melted at room temperature, whisk the composition. Slowly start adding the sugar nut syrup.
5. In the end you will succeed thick paste, form cubes or circles out of it. Add one whole hazelnut to each candy, if desired. Put ready-made candies in the refrigerator for a quarter of an hour.
6. Melt the chocolate in a water bath, dip the formed candies in it. Put the dessert on a tray, send it to the refrigerator until it solidifies.

Sweets with "Mascarpone"

• soft cheese (suitable for "Mascarpone") - 145 gr.
• milk chocolate - 85 gr.
• dark chocolate - 90 gr.

1. Prepare paper or silicone candy molds in advance, they should not be big size... Melt the dark chocolate in a water bath or microwave (Defrost mode, 15 minutes).
2. Lubricate the walls of the molds with chocolate glaze, send them to the refrigerator for 25 minutes. After this period, again grease the forms with chocolate, again place in the cold for half an hour.
3. While the base hardens, break the milk chocolate into squares, send it to a container and melt in a water bath until smooth. Cool for 7 minutes, add soft cheese.
4. Beat the mass with a mixer or blender, remove the molds from the refrigerator. Try to separate the frozen chocolate from the sides to create rimmed shapes.
5. Pour the resulting mixture of cheese and milk chocolate into pastry bag... Click on it to fill chocolate molds... Place candies on a tray, refrigerate for 1 hour. The shelf life is 5 days.

• peanuts without salt - 50 gr.
• hazelnuts - 60 gr.
• fat sour cream - 100 gr.
• cocoa powder - 55 gr.
• granulated sugar - 55 gr.
• butter - 45 gr.
• white chocolate - 80 gr.
• coconut flakes - 30 gr.

1. Optionally, you can replace peanuts or hazelnuts with other types of nuts, for example, cashews, walnuts, pistachios. Heat the pan with non-stick coating, add peanuts and hazelnuts, fry until brown.
2. When the shell begins to peel off, remove the product from heat and clean. Grind it in a blender to a flour state, or chop it into pieces with a knife.
3. Remove the butter from the refrigerator, cut it into small cubes, melt in a water bath. Pour in cocoa gradually after sifting the powder.
4. Continuing to stir the mass, add granulated sugar, bring the composition until the granules are completely dissolved. Remove the mixture from heat, cool to room temperature, add sour cream.
5. Pour the composition into a blender or beat with a mixer, add nuts, refrigerate for 1 hour. At this time, melt the white chocolate in a water bath, pour the coconut into a flat dish.
6. Take out the creamy mass, roll it into balls, roll in melted white chocolate. Then sprinkle immediately with coconut and place on a serving tray. Leave in the cold until it hardens completely (about 3 hours).

Candy with almonds

• powdered sugar - 80 gr.
• butter (60-72%) - 110 gr.
• cocoa powder - 80 gr.
• almonds - 60 gr.

1. Cut the butter into cubes, transfer to a saucepan, place on the stove and melt in a water bath. Sift cocoa, start adding powder one teaspoon at a time, stir at the same time. Do the same with the powdered sugar.
2. As a result, you should have a creamy mass. Remove the food from the stove when the mixture is smooth. Cool to room temperature, then refrigerate for half an hour.
3. When the specified time has elapsed, shape the mass into balls by placing one roasted almond nut inside. Sprinkle the candies with powdered sugar mixed with cocoa powder in equal proportions.

Sweets with boiled condensed milk

• walnut - 150 gr.
• wheat flour - 40 gr.
• condensed milk - 300 gr.
• cocoa powder - 85 gr.
• berries from jam (whole) - for decoration

1. Remove the label from tin can with condensed milk. Place it in a saucepan and pour boiling water over it so that the water covers the container completely. Cook over moderate heat for 2.5 hours, then turn off the burner and cool the composition.
2. When the condensed milk has cooled to room temperature, uncork the jar, transfer the contents into a deep bowl. Sift cocoa through a kitchen sieve, mix with condensed milk.
3. Line a baking sheet parchment paper or with food foil, sprinkle wheat flour... Take two teaspoons, take the mixture with the first of them, remove the composition with the second, spreading it on a baking sheet. The distance between the candies must be at least 3 cm.
4. Place one berry at a time on top of the mixture. Preheat the oven to 180 degrees, adjust the power so it doesn't wobble. Send a baking sheet inside, bake the product for a quarter of an hour.
5. When the specified period has passed, turn off the oven, remove the baking sheet and cool the contents to room temperature. Gently pry each candy with a spatula, place on a tray and refrigerate for 1 hour.

Sweets with dried fruits

• sweet almonds - 90 gr.
• dried apricots - 110 gr.
• pitted raisins - 80 gr.
• dried figs - 120 gr.
• lemon - 1.5 pcs.
• honey - 210 gr.
• walnut - 100 gr.
• cocoa - 115 gr.
• milk chocolate - 100 gr.

1. Toast almonds and walnuts in a hot dry skillet, peel and grind in a blender / coffee grinder. Combine raisins, dried apricots, lemons, figs. Send dried fruits to a meat grinder, scroll 2 times.
2. Mix the two masses into one composition, add honey and mix well. Put the mixture in the refrigerator for half an hour, then apply the cocoa powder to your hands and start forming balls.
3. When the candies are ready, roll them in cocoa again. Melt the chocolate in a water bath, bring until smooth, cool. Lower into mass finished goods, place them on a flat dish.
4. Place the candies in the cold. When the chocolate has set in a crust, start eating. The shelf life of homemade sweets is 10-14 days.

• coconut - 0.5 pcs.
• white chocolate - 100 gr.
• icing sugar - 55 gr.
• butter - 110 gr.
• cocoa - 80 gr.
• almonds - 175 gr.

1. Cut the butter into small cubes, melt in a water bath. Slowly start adding the icing sugar while stirring the product.
2. Remove from heat, add sifted cocoa powder. Beat the mixture with a mixer and refrigerate for 45-60 minutes.
3. At this time, peel the coconut, rub half of the fruit on fine grater... Fry the resulting shavings in a dry hot skillet for 1 minute. Move it to a flat dish.
4. Remove the creamy mass from the cold, form into small balls, put the pre-fried almonds inside. Melt the chocolate in a water bath and let cool.
5. Dip the candy one by one into chocolate icing, then sprinkle with coconut and press down a little with your hands. Place your finished candies on a cutting board.
6. At the end of all manipulations, place the finished product in the cold for 1.5 hours. Serve with unsweetened coffee or tea. Store no longer than 5 days.

Candy with caramel

• butter - 30 gr.
• cereals - 90 gr.
• granulated sugar (brown) - 50 gr.
• hazelnut (whole) - 110 gr.
• dark chocolate - 90 gr.
• white chocolate (milk can be used) - 100 gr.

1. Prepare silicone or paper forms for sweets. Melt the dark chocolate in a water bath, then cool and pour into the compartments of the mold. Leave to set in the refrigerator for 15 minutes.
2. Chop butter into cubes, leave at room temperature until softened. Pour in granulated sugar, mash the mass with a fork. If the granules do not dissolve, use a water bath.
3. Grind the oatmeal in a coffee grinder or blender, add to the previous mixture. Fry the hazelnuts in a dry frying pan, chop with a knife on small pieces, send to the creamy oatmeal.
4. Pour the composition into an enamel saucepan, put on fire and melt until completely caramelized. You will smell a characteristic smell, the mass will turn brownish.
5. Get out chocolate molds from the refrigerator, pour the cooled mixture over them. Melt the white chocolate in a steam bath, pour it over the base.
6. Place the mold in the refrigerator for 3 hours. After that, you can wrap each candy in foil and decorate with a ribbon. Store no longer than a week.

The shelf life of homemade chocolates is quite short, this is completely due to natural composition and lack of preservatives. Refrigerated storage is limited to two weeks, otherwise 6-7 days.

Video: Bounty Chocolates

DIY sweets at home: recipes and photos

Chocolate ... so much in this word! Each of us has a favorite taste, familiar from childhood or found already in adulthood. And who will not be "hooked" by advertising with pouring liters of sweets, a fountain or fondue with liquid glaze? All this is very easy to prepare yourself, causing the surprise of guests at a family celebration, the joy of the birthday person from such a gift, or simply by creating little holiday for yourself.

Belgian chocolate

Historically, sweets appeared in Belgium, in the 19th century - in 1839. Then the pastry chef Stolwerk began to make together the tiles of the form adopted by that time from the local, Hanseatic gingerbread. Basically, the word candy means a shaped small tile.
In the same Belgium, in 1912, confectioner Jean Neuhaus, who founded the confectionery brand Neuhaus, saw an opportunity to make a body with candy filling.

The first such sweets were filled with "praline" - a mixture with a base in the form of nuts, as well as cocoa, powdered sugar and milk powder. They were made by hand. In 1915, the process of starting treats was mechanized. Also, Neihauz's wife a few years later invented a rectangular box "ballotin", in which most of the gift delicacies are now sold.

Cocoa Chocolate Candy Recipes - Photo

Everyone loves sweets, but everyone prefers different types of sweets. Of course, chocolates, cakes, cookies and muffins come to mind first. Sweets can be healthy, homemade!

To cook deliciously and interestingly, you don't need to have a lot of gadgets, cutting-edge kitchen gadgets or expensive dishes. Unusual duck it will be successfully baked in apples on an ordinary baking sheet in foil, exquisite coffee with syrup can be prepared in an inexpensive but beautiful turkey, and a bouquet of sweets requires only sleight of hand.

Filling

The made filling (fondant, giliazh, praline, etc.) is placed in silicone molds. The sweets are then glazed, usually poured over with hot cocoa glaze. Those that are made by hand, on the contrary, are dipped in the glaze.

The hardest filling is roasted nuts. It is made from sugar and roasted crushed nuts. This is one of expensive varieties, in the Soviet Union they were considered elite, but they are easy to make on your own.

Please note that there should not be large sugar crystals in the roasted nuts - if so, then the roasted stuffing was done carelessly, the technology was violated.

Chocolate balls

Homemade sweets compare favorably with factory-made sweets in the complete absence of chemicals. Paradoxically, the more expensive the delicacies prepared at the factory are, the more natural their ingredients are. We pay factories less to produce sweets in more and could wait for their consumer. But we are ready to pay more for naturalness.

However, believe me, all this is easy to do at home!

So, the ingredients for your first masterpieces:
Vanilla crackers - 300 g;
Milk - 250 g;
Butter - 200 g;
Sugar - 250 g;

This is the basis not only for this recipe, but also for any desserts.

We add cocoa - 100 g, so that sweets are exactly with cocoa beans (or you can leave it as it is - it will be “ white glaze", Or add glucose balls instead of cocoa to the sprinkling);
Walnuts - 100 g;
Powdered sugar - 50 g - for sprinkling.

This dessert will be similar to the mini-cake "Potato", familiar and loved by everyone since childhood.

Get the butter out of the fridge in advance.
Heat milk in a saucepan until hot. Stir cocoa and sugar, then place in a saucepan with milk and cook until sugar dissolves.
Crumble the crackers with a mortar or meat grinder. Put the prepared crumbs in a container with milk, cocoa and sugar, stir.

During this time, crumble (grind into food processor) walnuts.
Combine walnuts, icing sugar, and cocoa leftovers for sprinkling on future candies.
Now add butter to the main mass for sweets (you can warm it up a little in the microwave, stir the mass in a container until it becomes homogeneous).
Mold balls and roll them in a mixture of nuts, powder and cocoa.

Here's the treat and it's almost done! It remains to hold the balls for about an hour in the refrigerator or half an hour in the freezer.

Chocolates Hedgehogs - joy in the house

This is a super healthy treat! Fruits and dried fruits do not cause much enthusiasm for many, but what do you say if you are offered an unusual and healthy treat?

The main composition of "Hedgehogs" is what, as we know from children's books, hedgehogs love: fruits.
Dried apricots -100 g;
Raisins - 100 g;
Dried figs - 100 g;
Lemon - 2 pcs.

Add some nuts with honey:
Walnuts - 100 g;
Sweet almonds - 100 g - one kind of nuts is possible;
Honey is the same as all previous ingredients by weight.

For sprinkling:
Cocoa powder - 100 g or Powdered sugar - 100 g, or glucose colored balls for sprinkling.

You can adjust the proportions by changing the weight of the ingredients.
Grind the first 4 ingredients and nuts in a meat grinder. Add to them in a 1: 1 ratio (the same amount) of honey - preferably sugared, not flowing. You need the consistency of a good sticky dough.
Now roll balls out of it, roll them in powder, cocoa or balls. These treats need drying out. They should stand for about 3-4 hours in the room, then for about an hour in the refrigerator.

"Surprise" almond chocolates - to make at home

The ingredients are similar to our first recipe, the only difference is the absence of rusks.

Butter - 100 g;
Powdered sugar - ½ cup;
Cocoa powder - 100 g;
Almonds - 50 g, (You can use raisins instead of almonds).

Heat and melt the butter in a saucepan until hot. Stir cocoa and sugar, then place in a saucepan with butter and cook until sugar dissolves.
Refrigerate at room temperature for half an hour.

Almond time! Sculpt balls from the cooled mass, putting a nut or raisin in the core of each.

The real yummy with a surprise is almost ready! It remains to hold the delicacy for about an hour in the refrigerator or half an hour in the freezer.

Chocolate-covered almonds are a favorite and unforgettable delicacy

Want to make your own glazed nuts? Tired of looking favorite delicacy in the shops? Now you don't have to pay big money for sweets, make it yourself and remember the taste you loved since childhood! It's quick and easy, but this recipe requires a store-bought tile. However, you can make your own frosting using the recipe above.

200 g of almonds;

Baking paper.

cocoa - 4 tablespoons;

Preheat oven to 100 ° C.
Dry the almonds on a baking sheet in a preheated oven for about half an hour.


Now dip the almonds in the liquid, nut by nut, then roll in the cocoa.

Raisins in chocolate, DIY sea stones

Such a familiar children's delicacy - sea pebbles! It's multicolored icing... It can also be made in a glaze of liquid cocoa with sugar.
200 g raisins;
100g tile (to melt; choose your own flavor - milky, bitter, white).

For "Sea Pebbles" you just need sugar (although raisins in a glaze made from melted white tiles with food coloring may earn this name).

Baking paper;
For sprinkling - desirable, but not necessary;
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat oven to 100 ° C.
Dry the raisins on a baking sheet in a preheated oven for about 15 minutes.
Melt the hotplate in a saucepan or "water bath". It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now dip the raisins in liquid, then roll in cocoa.
Shake the finished candies in a sieve to remove excess cocoa powder. Leave to dry.
Sprinkled with powdered sugar, you can spread it on the table for guests.

For Sea Pebbles, melt sugar or white bar in a saucepan, add to it food coloring (in the ratio written on the packaging of the product you purchased). Do not roll in cocoa or powder.

DIY sweets with condensed milk

Delight - condensed milk with chocolate! We connect the two on our own best goodies in the world!
You will need:
Bank of boiled condensed milk with cocoa;
OR
A can of boiled condensed milk plus three large (heaped tablespoons) spoons of cocoa;
walnuts - 1 glass, crumble in a mortar or meat grinder;
2 tablespoons flour or crumbled bread crumbs:
foil or parchment (thick);
Berries from jam to taste - in quantity to taste.

According to this recipe, you must first cook condensed milk. But since on average 10% of Russians have a negative experience of condensed milk explosion, we advise you never to do this! Why wash the wallpaper and curtains when you can just buy boiled condensed milk?
So, add crumbled nuts (and cocoa, if condensed milk was ordinary) to a can of boiled condensed milk. Stir.
Sprinkle appropriately sized foil or parchment (about a leaf on an oven baking sheet) with flour or bread crumbs... Gain a mass of condensed milk with nuts with a teaspoon or an ice cream spoon in the form of balls, it is better if it is moistened with water. You will have to spread it on foil or parchment with the help of a second spoon (otherwise you will have to shake it off, otherwise the shape will change).
Put the condensed milk balls on the sheet. There should be a distance of about 2 cm between them. Put a jam berry or a raisin on each ball-flat cake.

Drying at room temperature is not enough for these sweets - you need to dry them directly on foil or parchment in a preheated oven for about 15 minutes at a temperature of 100. After removing them from the oven, let the sweets cool, so remove (knock) with a knife or spoon from the baking sheet.

Coconut and Nut Treats Recipe

it unusual recipe dessert in the form of tartlets with glaze and coconut chips.

You will need
blanks of tartlets - 30 pcs;
2 tablespoons hazelnuts and peanuts, or any other nuts to taste
3 tablespoons sour cream;
2 tablespoons of cocoa;
2 tablespoons of sugar;
40 g butter.

It is important to take the volume of tablespoons without a slide.
To diversify the recipe, you can take cashews, walnuts and pistachios: the choice of peanuts and hazelnuts is due to their relative prevalence and the fact that they are not expensive, as well as the fact that they are most often taken for confectionery.

Fry the nuts, if they have husks (for hazelnuts, peanuts) over medium heat, without vegetable oil, until the husks are gone. Tartlets will taste better with roasted nuts. You can just buy roasted nuts.

DIY chocolate

We continue to make tartlets using the universal method of making icing. Of course, there are recipes with factory glaze from melted tiles, condensed milk or milk. But we will take a standard recipe with what every housewife always has in the kitchen. We will cook in a large cezve or steel ladle.

We put the container on the minimum fire. Pour out the ingredients, stir the contents until smooth. The mass will not boil, but after the start of "gurgling", you must immediately remove it from the heat. The glaze is ready. This glaze can be used for glazed almonds, sponge cake, and biscuits.

In our case, let the mass cool down a little - it is important not to miss the moment of solidification! At this time, we place the purchased (or pre-baked) tartlets on a wide plate. Now we put our nuts on the tartlets. Moreover, if the nuts are larger (hazelnuts, cashews, almonds, pistachios), then one nut is enough for a tartlet, small ones - 3-4 each (pine nuts, peanuts).

Fill the tartlets with the nuts with cooled glaze. Try to wait and not to overexpose the chilled icing in consistency, when it "slides" out of the nozzle of a ladle or cezve in large drops. Then it will not moisturize the tartlet too much, the latter will not soften. Try one of them and if all goes well work with the rest.

Now you can start eating coconut crumbs. With a pinch or teaspoon, sprinkle it on top of the tartlets, over the chocolate icing.

The candies are ready after the icing conditionally hardens (becomes shiny and almost hard) on the tartlets. This will happen in 10-15 minutes, it may take a little longer.

We have prepared a photo of tartlets according to this recipe - as you can see, your work will not be in vain, and sweets homework will not yield to either taste or beauty of sweets from the store.

DIY chocolate prunes

Do you want to make your own prunes in glaze, tired of looking for your favorite delicacy in stores? Now you don't have to pay a lot of money for sweets, make it yourself and remember the taste loved by many since childhood! Today it is very exquisite delicacy for adults It's quick and easy, but this recipe requires a store-bought tile. However, you can make it yourself using the recipe above.

200 g pitted prunes;
100 g tile (to melt; choose your own taste - milky, bitter, white);
Baking paper;
For sprinkling - desirable, but not necessary:
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat oven to 100 ° C.
Dry the prunes on a baking sheet in a preheated oven for about half an hour.
Melt the hotplate in a saucepan or "water bath". It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now dip the prunes in the glaze, berry by berry, then roll in cocoa.
Shake the finished sweets in a sieve to remove excess cocoa powder. Leave to dry
Sprinkled with powdered sugar, you can spread it on the table for guests.

Glazed prunes at home

As a variant of the previous recipe, melt sugar or white chocolate in a saucepan, add food coloring to it (in the ratio written on the packaging of the product you purchased). Dip prunes in this glaze and do not roll in cocoa or powder. Leave to dry.

Sweet walnuts at home by yourself

Glazed walnuts are quick and easy, but this recipe requires purchasing a tile. However, you can make it yourself using the recipe above. In addition, any liquid pouring sweetness can be used to taste.

200 g of walnuts;
100 g tile (to melt; choose your own taste - milky, bitter, white);
Baking paper;
For sprinkling - it is possible, but not necessary:
cocoa - 4 tablespoons;
powdered sugar - 1 tablespoon.

Preheat oven to 100 ° C.
Dry the walnuts sprinkled on a baking sheet in a preheated oven for about half an hour.
Melt the hotplate in a saucepan or "water bath". It is important not to stir it at this time!
Pour cocoa onto baking paper.
Now dip nut after nut in chocolate, then roll in cocoa.
Shake the finished candies in a sieve to remove excess cocoa powder. Leave to dry.
Sprinkled with powdered sugar, you can spread it on the table for guests.

Sweets "Grill in chocolate"

Our grandmothers, who were so fond of the scarce roasted nuts in chocolate, owned a secret ingredient recipe for its preparation ... if you cannot find out this recipe from your granny right now, read ours and follow our advice.
The ingredients of the treats:
250 g of walnuts;
10 g butter;
250 g granulated sugar.

Melt sugar and butter in an aluminum or steel bowl, add walnuts and butter, crumbled in a mortar or mixer. Stir the mixture. Now put the future sweets on a sheet of parchment or baking paper, or simply on a baking sheet anointed with butter or vegetable oil. Use a rolling pin to make it about half a centimeter thick and cut into pieces.

For glaze, you can melt the tiles in a saucepan or in a water bath, or you can prepare the glaze yourself.

3 tbsp sour cream;
2 cocoa;
2 sugars;
40 g butter.

It is important to take the volume of tablespoons without a slide. Of course, there are recipes with factory tiles, condensed milk or milk. But we will take a standard recipe with what every housewife always has in the kitchen. We will cook in a large cezve or steel ladle.

We put the container on the minimum fire. Pour out the ingredients, stir the contents until smooth. The mass will not boil, but after the start of the "gurgling", you must immediately remove it from the heat. The glaze is ready. This icing can be used for chocolate-covered almonds, for pouring a sponge cake, and for icing cookies.

Pour the glaze over the finished roasted nuts and let cool for an hour.

Gift set

Any kind of sweets can be gifted - especially if they are made by yourself. Pick up a craft gift box, tie it with a straw ribbon: this way you emphasize the naturalness and usefulness of the treat. You can wrap each sweetness in corrugated or golden paper, thin foil, and tie it with thin braid. Inside for beauty, put sesal, artificial grass for floristry, etc.

It is customary to serve in a vase or on a wide platter. It can also be decorated by placing the candies in corrugated or golden paper sockets.

Delicious chocolates can not only be bought in the store, but also made at home on your own. In this case, they will also turn out to be useful, because the delicacy will contain only high-quality chocolate and others. natural ingredients no colorants, flavors or preservatives.

DIY chocolate balls

Ingredients: can of uncooked condensed milk, 4 tbsp. l. cocoa powder, 1.5 tbsp. l. high-fat butter, any topping.

1. The butter is cut into pieces and sent to a saucepan. It is brought to a liquid state over the smallest heat.
2. Uncooked condensed milk is poured into the oil.
3. All the cocoa powder is added there. The ingredients are well mixed until smooth.
4. The finished "dough" is poured into a bowl and left to cool for 6 - 7 hours.
5. Small balls are molded from the non-hot mass. This should be done with oiled hands, otherwise the mixture will stick strongly to the fingers.

The resulting candies are rolled in any suitable dressing. To do this, you can take regular grated chocolate or coconut flakes.

Chocolates with dried fruits

Ingredients: 130 g each of figs and dates, 1 tsp. thick natural honey, cocoa powder, a handful of light sesame seeds, a bar of dark chocolate.

1. Dried fruits are washed well, get rid of seeds, hard tails and cut into small pieces.
2. Sesame seeds are poured into a dry skillet and lightly fried. They should change color. After this treatment, sesame seeds will have a pleasant nutty flavor and aroma.
3. Dried fruits are ground in a blender. Sesame and honey are added to them.
4. Sweets are molded from the resulting mass. You need to stick a toothpick into each.
5. The sweets are cooled for a quarter of an hour and then poured over with melted chocolate.
6. The balls are laid out on parchment and put away again in the cold.

Toothpicks are extracted from the resulting delicacy. You can also make such chocolates with your own hands from any other dried fruits.

Homemade treat with almonds and cocoa

Ingredients: 90 ml of purified water, 200 g of skimmed milk powder, 3 tbsp. l. peanut butter, the same amount of black sesame and almond flour, 2 tbsp. l. Jerusalem artichoke syrup, dark chocolate bar, cocoa powder.

1. Water is sent to the blender bowl. 150 g of milk powder are poured to her and all sesame flour, peanut butter is added.
2. The mass is crushed, after which it is laid out in a mold and removed in the cold to solidify.
3. Almonds are fried in a dry pan and cut into pieces. The nuts are combined with Jerusalem artichoke syrup and the remaining milk powder.
4. The chocolate is melted.
5. On top of the first solidified layer, a nut mixture is laid out and the resulting layer is cut into pieces.

Each candy is poured with chocolate and generously sprinkled with cocoa powder. Dessert is removed in the cold until it solidifies.

How to make "Snickers" at home

Ingredients: 400 g unsalted peanuts, half the dry cream, 1 tbsp. granulated sugar, 4 tbsp. l. whipping cream, 2 tbsp. l. butter and cocoa powder, dark chocolate bar.

1. Cream is poured into a saucepan, cocoa and all the sand are added. Over low heat, the mixture is brought to a boil, immediately removed from the stove and cooled.
2. Peeled peanuts are fried in a dry skillet. The nuts are crushed in any convenient way. You can simply chop them with a knife or use a blender.
3. Nut crumb is poured into chocolate milk... Dry cream is gradually added. After stirring, a thick, elastic mass will appear in the saucepan.
4. With wet hands, sweets are formed from the resulting composition. They are covered by a bag or cling film and cleaned out in the cold.

It remains to pour the frozen sweets with melted chocolate. Chilled tea delicacy is served.

Sweets with condensed milk

Ingredients: a can of uncooked condensed milk, 25 g of high fat butter, 3 tsp. quality instant coffee, a handful of whole hazelnuts (toasted), dark chocolate for glaze.

1. All uncooked condensed milk is poured into a small saucepan. Pre-softened butter and dry coffee are added to it.
2. Over medium or low heat, the mass is cooked until thickened. You need to stir it often. Typically, the entire process takes 25 to 35 minutes. Exact time depends on the intensity of the fire.
3. The mixture is poured into a plate and cooled to a dense consistency.
4. Small balls are molded from the resulting sweet mass, which are laid out on a cutting board. One roasted hazelnut is pressed into the middle of each of them.
5. Chocolate dissolves in a water bath. All the candies are dipped into it one by one.

The delicacy is removed in the cool until it solidifies.

Cocoa and milk powder truffles

Ingredients: 1.5 tbsp. granulated sugar, ½ tbsp. drinking water, half a pack of butter, 6 tbsp. l. cocoa powder, 400 g milk powder, 90 g walnut kernels.

1. All the sugar in the saucepan is poured at once drinking water... The container is put on fire. After boiling, the mixture is cooked for 3 to 4 minutes with frequent stirring.
2. The stewpan is removed from the stove. The cocoa powder and butter dissolve in the still hot syrup. The ingredients are mixed, added to them powdered milk and chopped nuts.
3. The resulting mass is removed in the refrigerator for an hour. Small balls are molded from it, each of which is rolled in cocoa.

The delicacy can be served immediately with tea or coffee.

Cooking "Bird's milk" with your own hands

Ingredients: 3 egg whites, ½ tsp. citric acid, 200 ml of drinking water and granulated sugar, 25 g of gelatin, half a can of uncooked condensed milk, half a pack of high fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make chocolates « bird's milk», Is described in detail below.

1. Gelatin is poured in 100 ml cold water and is set aside.
2. Beat 100 g of softened butter with a mixer until fluffy and lightened.
3. Condensed milk is gradually poured into it, while whipping continues. Work as a mixer on average speed need at least 2 minutes.
4. Sugar and vanillin are poured into a saucepan. They are filled with the remaining water. After 5 - 6 minutes of boiling the syrup, "lemon" is added to it, and after another 3 - 5 minutes it will be completely ready.
5. The salted egg whites are whipped until thick and fluffy. It is very easy to check their readiness. Turn the container upside down - finished mass should not fall out of it.
6. Syrup is poured into the lush mixture in a thin stream. The mixture is whipped in the process with a mixer.
7. The cream is processed until it cools.
8. Gelatin dissolved when heated is poured into it.
9. IN protein cream oil is gradually shifted. Beating continues.
10. The mass is poured into silicone mold and left in the cold until it solidifies.
11. For the glaze, melt the chocolate with the remaining butter and milk. It pours over the already frozen soufflé.

It remains to cool the candy and cut it carefully.

Chocolate nut treat

Ingredients: 90 g of dark chocolate, 35 g of butter, 1 tsp. ground cinnamon, 7 hazelnut kernels, cocoa powder, 90 g of almonds.

1. Almonds turn into crumbs.
2. The chocolate breaks and melts with butter in a water bath.
3. The resulting mass is combined with nut crumbs and removed in the cold for half an hour.
4. The mixture is divided into 7 equal parts.
5. A flat cake is rolled out of each, inside which a hazelnut nut is laid.
6. Cocoa and cinnamon are mixed on a flat plate. Sweets are rolled in the resulting mixture, stacked on a baking sheet, covered with a film and removed in the cold until they solidify.

With fondant

Ingredients: 300 grams of dark chocolate, a can of uncooked condensed milk, 60 g of high fat butter.

1. Condensed milk is sent to a saucepan and warms up slightly.
2. The butter is melted in it.
3. Broken chocolate pieces are added. It turns out a thick homogeneous mass.
4. It is poured into a silicone mold and sent to the refrigerator to freeze.

The layer is cut into pieces. Sweets are immediately served with coffee.

Madeleine chocolates

Ingredients: 45 g each white chocolate and lemon and orange kurd, half a bar of dark chocolate, 60 g pitted prunes, 1 tbsp. l. rum, 1 tbsp. l. coarsely chopped almonds, 60 ml whipping cream.

1. The candies will be in two colors. The white chocolate is melted, half of it is poured into silicone molds... Then distributed citrus Kurd and the remaining chocolate mass.
2. For dark sweets, the prunes are finely chopped and filled with rum for 15 - 17 minutes.
3. The cream is heated but not brought to a boil. Dark chocolate is added to them and a homogeneous mass is kneaded.
4. Dark candies are poured into silicone molds according to the principle of white ones. The chocolate mass is added in two layers, between which are prunes and almonds.

A delicacy of two colors is sent to the freezer to freeze.

A simple recipe with Nutella

Ingredients: 2 bars of dark chocolate (bitter), 10 pcs. hazelnuts, 10 pcs. any candied fruit to taste, 2 tbsp. l. Nutella.

1. The chocolate bars are melted in a water bath. You can do this in the microwave as well.
2. A mold for sweets is smeared with melted chocolate and removed for 6 - 7 minutes in the cold.
3. The candy base is filled with Nutella. It is also pressed into it on a nut or candied fruit.
4. The form must be knocked on the table so that excess air comes out of the filling.
5. The rest of the chocolate is poured on top. The delicacy is removed in the cold.

This recipe for chocolates can be improved to your liking. For example, instead of candied fruits, add pieces inside the treats fresh fruit or m & m's.

With liquid filling

Ingredients: 220 g raspberries, 160 g dark chocolate (over 56%), 1 tbsp. brown sugar.

1. Raspberries are laid out in a saucepan. You can take both fresh and frozen berries. They are covered with all the sugar at once. Jam is cooked over high heat for 8 - 9 minutes with frequent stirring. Then the mass is removed from the stove and wiped through a fine sieve.
2. The jam is put into the refrigerator. There it should acquire a jelly-like consistency.
3. The chocolate is melted. Its temperature should be at least 50 degrees. If you do not follow this rule, then white stains may appear on the finished sweets or their base will be too grainy.
4. The chocolate cools quickly. The easiest way to do this is to place a container with it in a bowl with ice water... When the temperature of the mass has dropped sufficiently, the cold liquid can be removed.
5. Above the warm steam, the chocolate heats up a little again, half of it is poured into the molds. Distribute raspberry jam on top. The remaining chocolate is added.

The candies will solidify at room temperature in a dry place.

Cooking with white chocolate

Ingredients: 160 g white chocolate, 2 tbsp. l. freshly squeezed tangerine juice, 1 tsp. tangerine zest, a handful of berries.

1. The chocolate is broken into small pieces and melted in a water bath.
2. From the tangerine itself fine grater the zest is removed and added to the melted chocolate along with citrus juice.
3. Any berries are laid out in the molds. You can also take frozen ones.
4. They are filled with the mass from the second step.

Homemade sweets are removed in the refrigerator until they solidify.

DIY bounty in chocolate

Ingredients: ½ cans of uncooked condensed milk, 2 bars of dark chocolate, 1.5 tbsp. coconut flakes.

1. Coconut flakes are mixed with condensed milk.
2. Bars are formed from the thick mass and sent to the cold for 15 - 17 minutes.
3. The chocolate is melted in the microwave. Each bar is immersed in it.

Dessert is removed in the cool until completely solidified.

DIY candies are a great all-round gift. He will surely appeal to every person and will be relevant for any holiday. All that remains is to pick up a beautiful box for a homemade treat.

Finally, my hands reached this recipe ... What do all adults and children love? What did we receive as the very first gifts at matinees from Santa Claus? What did we eat in handfuls and couldn't stop? 🙂 That's right - candy! The most beloved, perhaps, sweetness from childhood. But with age, I personally stopped eating purchased sweets, because it is not clear what they are stuffed with. My preferences are leaning more and more towards something natural. Ideal if it is hand made.

Now there are whole candy boutiques. It is not so common in our country, but in Europe, for example, you can often find shops with a large selection of these sweets. Belgium, Switzerland, France and Italy are most famous for this. There are whole candy empires. And it's great when you can try completely unexpected flavor combinations... Chili candies, licorice, lavender and even garlic! The only negative is the prices. Naturally, handmade and good quality ingredients cannot be cheap. But don't despair. You don't have to travel to another country to buy a box of chocolates. You can always make them at home. And the recipe is already with me! 😉

If you want to please yourself and your loved ones with delicious homemade sweets, then you need to consider some important points... The most important thing in candy making is not the recipe or your skills, but the ingredients. Of course, you can neglect the quality and buy the cheapest chocolate. But remember, you are doing this for yourself and your loved ones, or you can generally present a box of truffles as a gift.

So what should be the ingredients and what can you use? The basis of truffles is, of course, chocolate. It can be bitter, with a maximum cocoa content, it is better to take 80-90 percent, no less. Or milk chocolate, if you like softer and sweet taste... The third option is white chocolate. I am not advocating buying the most expensive Belgian chocolate, everyone has different options. But take at least our proven one from well-known manufacturers. For example, I really like “Babaevsky” for its taste.

Now what else can you add to candy? There are no boundaries for your imagination. Experiment, combine incongruous and be sure to get unique bright tastes... I will give you basic recipe and examples of good proven gustatory interactions. First about the combinations:

• dark chocolate - rum - dried berries (cranberries or cherries are best)
• white chocolate - coconut - whole nuts (almonds, hazelnuts)
• dark chocolate - Amaretto liqueur - crushed almonds
• milk chocolate - whole nut - wafer for sprinkling
• dark chocolate - rum - cocoa for sprinkling
• white chocolate - lemon juice and zest - lemon liqueur - powdered sugar for sprinkling
• milk chocolate - puffed rice - chocolate chips

The list goes on and on ... There are tons of combinations! Here I showed the most available ingredients... The only thing is that Amaretto liqueur can be replaced with a few drops of almond essence combined with rum or cognac.

Now for a basic recipe for chocolate truffles.

In addition to chocolate, one of the main ingredients that is very often added to obtain the desired consistency Are crushed biscuits. It may be the simplest, such as Jubilee. You can also use waffle crumbs for this purpose. Only here we mean dry waffles without any additives and layers. You can take wafer rolls, which are sold in almost all stores in the cookie department. It is very cool to roll truffles in the same waffle crumb, it turns out a crispy tasty crust.

Butter is also often present among the ingredients. A very small amount, but this is also important for the correct consistency of the candy base. Butter is better to take sweet and creamy.

Packaging. Good delicious candy there must be a matching wrapper. But best of all, if it is a special corrugated paper cup. These cups are available at confectionery stores. Then your truffles will be just like the pros. And giving a box with such sweets will definitely not be ashamed! 🙂

For 18-20 truffles you will need:

For the base

• 130 gr dark chocolate
• 20 g butter
• 100 g of crushed cookies (very, very small, you can grind the cookies in a blender into a powder)
• 2 tablespoons dark rum (can be substituted for cognac or whiskey)

For filling:

• dried cranberries
• whole hazelnuts

For boning truffles

• 2-3 tablespoons of cocoa powder
• chocolate chips or shavings

We will make half of the cranberry truffles in a sprinkle of cocoa. The other half with hazelnuts in a sprinkle of chocolate chips. Accordingly, you can calculate the amount of cranberries and nuts by the amount of sweets.

Preparation of the truffle base:

Take two pots with a thick bottom, larger and smaller, for a water bath. IN large saucepan boil 2 cups of water. Place a small saucepan on top so that the bottom does not touch the water. Break up the chocolate and melt it in a water bath in a small saucepan (you can use a heatproof bowl instead of the top saucepan like mine). When the chocolate is melted, add 20 g of butter and let it melt. Then mix the chocolate and butter until completely combined and smooth. Remove from the water bath.

Add 2 tablespoons of rum to the melted chocolate, stir. Add the crushed biscuits and mix well again. You will get a rather thick mass, similar to plasticine. The consistency is needed so that you can safely roll a ball out of the mass. It shouldn't stick to your hands. If the base is thin and sticky, add some more cookies until you achieve the desired density.

Now that the base is ready, take 2 flat plates. Pour cocoa into one plate, chocolate chips into the other. This will make it convenient to roll the truffles. We start to shape the candies. You need to take so much that as a result the truffle fits into a paper cup. About a heaped teaspoon, considering that there will still be a middle in the form of a nut or berries. So, first we form a pancake, on which we put the nut / cranberry.

We close the middle and roll an even ball between the palms. We do this with all the mass until it ends.

Now you need to roll each truffle in the appropriate dressing.Put the finished balls on a board covered with parchment and put them in a cold place for 1-2 hours. Then place the frozen truffles in paper cups.

This time I did several different types truffles at the same time. I have here with puffed rice, and with chocolate crunchy balls, and with coconut. I was just making a few gift boxes.

By the way, you can make candy with liquid center... To do this, take caramel and chocolate syrup, eg. And instead of nuts / cranberries, drop syrup into the center of the pancake and roll into a ball. That's all there is to it! Imagine how surprised your friends or family will be when they taste these sweets.

Chocolate is one of many people's favorite treats. Both adults and children love him. It is so nice to treat yourself to a chocolate candy for tea or coffee. To date, the shelves in stores are bursting with an abundance of chocolates. But after all, all people know or guess that in shop sweets contains many different preservatives and harmful substances... But the fact that chocolates can be made with your own hands at home from simple products, few know. We suggest you fix it and try this recipe homemade cocoa chocolates.
Imagine yourself as a real chocolatier. Make this recipe the first basic one, and then try different variants and proportions. Find your favorite tastes and those of your loved ones. Be creative and experiment.
Making homemade chocolates is a pleasure! First, you yourself are able to choose the shape of the candy. They can be round, rectangular, square, or poured into molds. Secondly, you can choose any filling to your liking. It can be nuts, dried fruits, jams and preserves, coconut flakes, citrus zest, condensed milk. It all depends on your imagination and the availability of ingredients. Thus, you can make different sweets according to this recipe for your home and guests. and the instructions will completely simplify your task step by step. Just be sure to buy quality products... The better they are, the tastier the candy will be. You can invite children to participate in the cooking process. They will definitely enjoy this activity together in the kitchen. And then it's so nice to taste the chocolates homemade all together. The process will not take much time and effort from you. The photo recipe is very simple, but also incredibly delicious. So, we prepare delicious chocolates with cocoa at home. Get started soon!

Ingredients:

• 60 g butter;
• 90 ml. water;
• 60 g of cocoa powder;
• 300 g of sugar;
• 150 g milk powder;
• 1.5 cups of nuts (any);
• 0.5 cups of coconut flakes.

The process of making cocoa chocolates

1. Pour sugar into a saucepan. Usual white sugar can be replaced with cane brown. Then the sweets will become even more useful and tasty.

2. Fill in water and send it to slow fire... Boil sugar syrup after boiling for 1 minute.
Advice: Pour water strictly according to the recipe. If there is more of it, then the excess liquid may prevent the candy from forming, and when you take them out of the refrigerator, they will quickly melt and be covered with perspiration.

3. While the syrup is cooking, measure out the butter.

4. Now you need to measure the cocoa powder. If you like dark chocolate, add more cocoa and less sugar. The more cocoa in the chocolate candies, the harder and richer it will be.

5. And also powdered milk.

6. When the syrup is ready it will look like this.

7. Now you can add milk powder, butter and cocoa powder in turn. Knead and bring to a boil. Leave to cool (preferably for 10-12 hours).

9. Add chocolate to them.

10. Stir the chocolate mass.

11. Pour the coconut flakes into a plate, where we will roll the sweets.

12. From chocolate mass we make balls with nuts, which need to be rolled in coconut flakes... Lubricate your hands with butter before you start shaping the candies. This will prevent the candy from sticking to your hands. You can also use a silicone candy mold, an ice mold, or even a box of chocolates. In this case, apply the mass with a spoon.

13. Ready sweets are sent to the refrigerator for several hours. We take them out of the refrigerator before serving so that they are chilled. Invite guests or household members for tea. They will definitely like these chocolate treats... Homemade cocoa chocolatesBon appetit!