Chocolate-covered prunes with nuts - homemade sweets: a recipe with a photo. Chocolate-covered prunes with walnuts

Homemade prunes with walnuts in chocolate are just a fairy tale. No comparison to shop candy.

Ingredients:

• large pitted prunes - 350 grams
• dark chocolate - 200 grams
• shelled walnuts - by the amount of prunes.

Cooking prunes with walnuts in chocolate

So, first you need to prepare a water bath. Break the chocolate into pieces and melt in a water bath. Cool it a little so that it is not very liquid.

Wash pitted prunes and dry well. So that the berries are of high quality, one to one. Cut the walnut into halves. Put half a walnut or a little less in each prune berry. Depends on the size of the prune. It might just be a piece of a nut.

Dip prunes with nuts in melted chocolate. Grease a flat plate with butter. Use a pair of toothpicks to remove the candy from the liquid chocolate and place it on a plate. When the plate is full and the prunes are over, send the berries in the plate to the refrigerator. Keep the chocolate-covered prunes with walnuts in the refrigerator until the chocolate is completely frozen.

Recipe from Lana Rouх: Unmatched combination of prunes with chocolate has long been used in cooking as an exquisite dessert. Prunes have a rich sweet taste with a slight sourness and, thus, favorably sets off the taste of dark chocolate, creating an ideal tandem. I dearly love these sweets since early childhood, who would have thought that making them was as easy as shelling pears.

We just need prunes, chocolate and nuts. Dark chocolate, more than 60% cocoa, is best suited for these sweets.

Ingredients:

350 gr pitted prunes,

200 gr of chocolate,

Walnuts

1. Melt the chocolate in a water bath.

2. While the chocolate is melting, let's deal with the prunes. In each berry, in place of the seed, we put a nut of a suitable size.

3. Fully melted chocolate should be free of lumps. You can add a few drops of vanilla essence and a tiny pinch of cayenne pepper to the chocolate (optional). I know many people do not like hot red peppers in chocolate, but I do)

4. Dip prunes in melted chocolate.

5. Gently take out the candy using two forks or toothpicks, and put it on a plate greased with butter in advance. We put them in the refrigerator, wait until the chocolate hardens.

6. That's it! Delicious, easy-to-make sweets for tea or coffee are ready. Pampering yourself with such sweets is much more useful than ordinary ones, since prunes contain minerals and vitamins that are vital for the body. It contains one and a half times more potassium than bananas, helps to normalize blood pressure, stomach and metabolism. In addition, prunes, which have a fashionable reputation for being a natural antioxidant, are included in a variety of beauty recipes - salads and flowering blends.

And children, who are not always easy to feed with something healthy, eat prunes with great pleasure if they are covered with chocolate and look like candy.
The refined taste and tenderness of these sweets will rarely leave anyone indifferent. This is the best that you can give yourself and your loved ones.

On account of storage: chocolates are not shelf stable. It is better to store in the refrigerator in a tightly closed box, no more than 1 month. The optimum temperature at which chocolates retain their quality is +18 degrees. Sudden changes in temperature and high humidity are the main enemies of chocolates. With temperature changes, chocolates acquire a whitish coating even before the expiration date. Chocolates can easily absorb odors and should be kept away from other foods to avoid losing their flavor.

Bon Appetit!

Chocolate-covered prune cake- a combination of prunes, nuts and sour cream, as well as tender biscuit and chocolate glaze - makes this cake a heavenly delight!

To make a cake of prunes in chocolate, you need the following products:

• Flour - 1 glass
• condensed milk - 1 can
• 2 eggs
• cocoa - 3 tablespoons + 2 tablespoons for the glaze
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 gr.
• sour cream - 500 gr. (bold)
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 gr.

Cooking method:

1. Cooking the dough: Mix condensed milk with eggs and slaked soda, add cocoa and mix well, then sift flour into the dough, mix again.
2. Divide the prepared dough into 3-4 parts, bake each part in a round, folded paper and oiled form. Bake for 10-15 minutes at 180-200 degrees.
3. Preparing the cream: Beat sugar with homemade sour cream using a mixer.
4. Crank the prunes in a meat grinder, chop the walnuts by hand and fry in a pan. We mix all the ingredients of the cream (the cream is thick).
5. We grease the cakes: Lubricate 2 of 3 cakes with cream, divide the cream in half.
6. Cooking the icing : Heat 4 tablespoons of milk separately, mix sugar and cocoa in a saucepan, pour in warm milk. Put the saucepan over low heat and stir until thick and homogeneous. Then remove the glaze from the heat, add the butter and stir.
7. After the icing has cooled down, we proceed to greasing the top crust and sides of the cake.
8. The chocolate-covered prune cake is ready, let the glaze soak a little, harden and you can serve it.

Enjoy your meal!

Ingredients:

• condensed milk - 1 can (200 g)
• eggs - 2
• cocoa - 3 tablespoons + 2 tbsp on the glaze
• flour - 1 glass
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 g
• sour cream - 500 g homemade or fatty store
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 g

Step-by-step cooking recipe:

1. Mix condensed milk with eggs and slaked soda.
2. Add cocoa, stir.
3. Sift flour into the dough, mix again.
4. Divide the dough into 3-4 parts, bake each in a round shape with sides for 10-15 minutes at 180-200 degrees.
5. I got 3 cakes of medium thickness.
6. While the cakes are baking, you can proceed to the cream. If the prunes are sweet, take less than a glass of sugar. Beat sugar with homemade sour cream using a mixer.
7. Turn prunes in a meat grinder or chop with a blender / processor.
8. Chop walnuts by hand and fry a little in a pan.
9. We mix the ingredients of the cream. The cream is very thick.
10. We proceed to grease the cakes. Lubricate 2 of 3 cakes with cream, which means we divide the cream in half. The layers are thick - that's what we need.
11. Cooking the icing. Heat 4 tablespoons of milk separately. Mix sugar and cocoa in a saucepan / ladle, pour in warm milk. Put the ladle on low heat and stir until thick and homogeneous. Remove glaze from heat, add butter, stir quickly.
12. Let the frosting cool for a few minutes and proceed to greasing the top crust and sides of the cake.
13. Let the glaze soak / harden a little and that's it, the cake is ready to eat, it doesn't need to soak.

Ingredients

Biscuit:

• flour - 180 g;
• sugar - 1 tbsp;
• eggs - 4 pcs;
• cocoa powder - 25 g;
• baking powder - 1 tsp;
• water - 50 ml;
• salt - a pinch

Cream:

• cream 33% - 300 ml;
• condensed milk - 160 g;
• prunes - 70 g:
• walnut - 60g;
• chocolate - 30 g;
• gelatin - 10 g;
• water - 50 ml.

Impregnation syrup:

• sugar - 4 tablespoons;
• water - 6 tbsp;
• cognac - 2 tablespoons

Glaze:

• bitter chocolate - 100 g;
• light oil - 60 g

Decoration:

• nuts - 60 g;
• prunes - 150 g

Cooking method:

1. And first, let's prepare products for the biscuit. Let's separate the whites from the yolks. Lightly beat the whites with a pinch of salt until whitish and add a couple of tablespoons of sugar, continuing to beat until stable peaks.
2. In another container, lightly beat the yolks and in a thin stream, continuing to beat, pour in boiled water and the remaining sugar. It turns out enough air mass. Then we combine the two resulting masses, for this we add whipped whites to the yolks and no longer beat, but mix with a spatula.
3. Then add baking powder and cocoa to the flour. Pour the flour mixture to the mixture of proteins and yolks, sifting the flour mixture through a sieve and stir with a spatula from the edge to the center, making sure that there are no flour lumps that are not mixed. You should make a medium-thick chocolate dough.
4. Lubricate the multicooker bowl with vegetable oil and, for ease of removal, if desired, you can put baking paper (in the form of a circle) on the bottom (in the form of a circle). Pour out all our dough and put the bowl in the multicooker on the baking mode. After baking, let the cake cool down (you can bake the cake on the eve of the cake preparation) and cut the biscuit into three equal cakes. The biscuit is slightly moist and perforated.
5. Let's start with the cream. And first, fill the gelatin with water at room temperature and let it swell according to the instructions. After the gelatin has dissolved, heat it to a temperature of about 60 degrees, stirring constantly until the grains dissolve. In no case bring the gelatin to a boil, otherwise it will lose its gelling properties. In the meantime, the gelatin is cooling, finely chop the prunes, walnuts and chocolate. Take the whipping cream that must be chilled and beat it with a mixer until stable peaks.
6. Pour the gelatin into the condensed milk (it should be at room temperature so that the gelatin does not take on the threads), mix and pour in a small stream, stirring to the cream. Add walnuts, prunes and chocolate to it.
7. Our cream is ready. It remains to prepare the syrup and for this, pour water into the sugar and let it boil for 1-2 minutes. After the syrup has cooled, pour in the cognac (you can replace it with rum or liqueur, or add nothing at all) and mix.
8. Moisten each cake abundantly with syrup. Put half of the cream on the bottom crust, put the second crust soaked in syrup on top and spread the remaining cream. We put the third well-soaked cake on top. Let the cake cool slightly in the refrigerator.
9. To prepare the chocolate glaze, break the chocolate into a container and add the butter. Let it dissolve in a water bath or in a microwave oven (including pulses so as not to overheat the chocolate), stirring evenly. And pour it on the already chilled cake, evenly distributing it with a spatula over the top and sides of the cake.
10. Decorate the cake with chopped nuts on the sides and in the middle. Put whole prunes around the edge. We give a little more soak and invite everyone to tea. Enjoy your tea!

Bon Appetit!

Ingredients for the dough:

• flour - 160 g,
• eggs - 2 pcs.,
• prunes - 450 g
• walnuts - 160 g,
• condensed milk - 1 can,
• coffee (ground) - 1 table. spoon,
• cognac - 1-2 tablespoons. spoons,
• cocoa - 75 g,
• chocolate butter - 50 g,
• lemon juice - 1 table. spoon,
• soda - 12 g,
• vegetable oil - 40 ml

Ingredients for the cream:

• sour cream (20%) - 0.5 l,
• sugar - 200 g,
• eggs (proteins) - ½ pcs.,
• for glaze (1 portion):
• milk - 55 ml,
• sugar - 75 g
• cocoa - 75 g,
• butter - 75 g,
• dark chocolate - 150 g (to decorate the cake).

Recipe:

1. Set the temperature in the oven to 180 ° C and begin to beat the eggs along with the condensed milk. Combine cocoa powder with vegetable oil (sunflower) and pour into the eggs with condensed milk.
2. We extinguish the soda with lemon juice and add it together with flour to the chocolate-milk mixture. Add flour gradually, 2 times.
3. Grease a baking dish lined with baking paper with a layer of chocolate butter and pour in the dough. Our chocolate sponge cake will be baked for about 20 minutes, there is no need to change the temperature.
4. When the biscuit is ready, it needs to be allowed time to cool in the form itself. Wrap the cooled biscuit in plastic wrap and put it in the refrigerator for 1 hour.
5. Moving on to the key ingredient in the cake. Prunes need to be washed well and soaked in water for a couple of hours. Dry the prunes, remove the seeds and cut into small slices. Fry the walnuts and then chop with a knife to the desired size.
6. Now you can do the cream. Pull cheesecloth over a colander and put sour cream on it. Then we tie the ends of the gauze together, and on top we put a flat plate with oppression. In this form, we send the colander with sour cream to the refrigerator for 2 hours.
7. After the allotted time, we take out the "squeezed" sour cream from the refrigerator, combine it with sugar and whipped protein. Beat all ingredients with a mixer until fluffy.
8. Pour boiling water over the ground coffee and let it brew for several minutes. Pour cognac into the coffee.
9. Cut the biscuit cake lengthwise into 3 layers. We soak two cakes with coffee and cognac, after which we generously grease them with sour cream. Put slices of prunes and chopped nuts on top of the cream.
10. We also grease the top cake with cream, but do not sprinkle it. Do not forget to grease the sides of the cake with the remaining cream. In this form, we send the cake to the refrigerator for 10-15 minutes so that the cream grabs on the surface.
11. We prepare the chocolate icing as follows. In a small saucepan, heat the milk and butter over low heat. Mix sugar with cocoa and as soon as the butter in the milk is completely dissolved, pour it into it. Bring the mixture to a boil, stirring constantly with a whisk, and then let it sit for 5 minutes. You can also use mirror glaze.
12. We take the cake out of the refrigerator and cover it completely with chocolate icing in 2 times using a wide-bladed knife or spatula. After the first stage, put the prune cake in the refrigerator again for five minutes.
13. You can decorate the cake with frozen melted chocolate butterflies using stencils. You can also place a few prunes on top of the cake before icing.

To make a biscuit you will need:

• eggs - 5 pcs.;
• sugar - 1 glass;
• dark chocolate - 170 g;
• butter - 50 g;
• almond flour - 3 tablespoons;
• flour - 170 g.

To prepare the cream you will need:

• butter - 200 g;
• egg yolks - 4 pcs.;
• sugar - 200 g;
• vanillin;
• cognac - 1 tablespoon;
• cocoa - 2 tablespoons;
• prunes - 1 glass.

To prepare the impregnation you will need:

• orange juice - 50 ml;
• sugar - 3 tablespoons;
• cognac - 1 tablespoon.

How to make a cake:

1. Chocolate prune cake is easy enough to make at home. The first step is to bake a biscuit: they take dark chocolate, break it into pieces, put it in a bowl, add butter, put it to melt in a water bath. To prevent the chocolate from curdling during melting, you need to properly prepare the water bath. Water is poured into a saucepan (to a height of 2-3 cm), put on fire. After boiling, reduce the heat so that the water barely boils, after which a bowl of chocolate is placed on top.
2. The recipe for a chocolate sponge cake involves beating eggs. Separate the yolks from the proteins, divide the sugar into 2 parts, beat the yolks with sugar until a fluffy mass is formed, and do the same with the proteins. The yolks are combined with the cooled melted chocolate, some proteins are added. Then almond flour is gently mixed in, proteins are added again, after which it is the turn of flour. The dough needs to be mixed not very long, otherwise it will lose its airiness and become more liquid, due to which the biscuit will turn out to be dense, which in this case is undesirable. The dough is poured into a mold greased with butter and sprinkled with cocoa, baked at 180 ° C for 40-60 minutes.
3. The recipe for this butter cream has one interesting feature: the yolks are whipped with hot syrup. Water is poured into a saucepan, sugar is added, put on medium heat and boiled until the syrup becomes viscous. In order to determine the readiness of the syrup, you need to put a bowl of cold water next to it, and from time to time dip a spoonful of syrup into it. If you can roll a soft ball, then the syrup is ready. Beat the yolks into a foam, pour the syrup in a thin stream so that it does not fall on the mixer whisk. Beat at the highest speed, otherwise the yolks may curl. The cooled yolk mass is whipped with softened butter, cognac, vanillin, cocoa sifted through a sieve are added.
4. The prunes are chopped with a blender so that it turns into a soft paste. To prepare the impregnation, it is necessary to pour orange juice (it is better to use freshly squeezed one) into a saucepan, add sugar, put on fire until the latter is completely dissolved. Cognac is poured into the impregnation after the syrup boils. The biscuit is cut into 2 parts, soaked in orange syrup, after which it is smeared with a thin layer of prune paste, then the cream is applied and the cakes are connected together. The top and sides of the cake are coated with cream, decorated with chocolate chips and whole prunes. Read more:

Ingredients for a cake with a diameter of 16-18 cm:

Biscuit:

• Flour - 190 g;
• Soda - 1 tsp;
• Salt - 3/4 tsp;
• Cocoa - 40 g;
• Sugar - 220 g;
• Medium egg - 2 pcs;
• Butter - 90 g;
• Milk - 210 ml;
• Wine vinegar - 3/4 tablespoon

Cream:

• Sour cream 22% - 350 g;
• Powdered sugar - 85 g;
• Butter - 40 g;
• Cream thickener - 1 sachet.

Filling:

• Prunes - 40 pcs (200 g) + for decoration 30 g (8 pcs);
• Walnuts - 100 g + 10 g for decoration.

Glaze:

• Butter - 50 g;
• Sugar - 2 tablespoons;
• Heavy cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tablespoons

How to make a cake:

Chocolate cakes:

1. Combine flour, soda, salt, sugar and cocoa. Mix.
2. Add egg, soft butter, milk and wine vinegar. Stir with a mixer until smooth.
3. Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.
4. Cool the finished cake first in a mold (10 minutes), then on a wire rack until it cools completely. Wrap in plastic and refrigerate overnight.
5. In the morning, cut the whole cake into 3 even layers.

Cream:

1. Whisk the cooled sour cream until light foam with half the icing sugar and a thickener for the cream.
2. Beat soft butter at room temperature with the other half of the icing sugar.
3. Connect both masses.

Filling:

Fry the nuts in a pan and chop them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.

Glaze:

Combine all ingredients in a small saucepan and cook until combined and smooth.

Assembling the cake:

1. Put the cake on a plate and distribute a quarter of the sour cream over it. Put half of the prunes on top, sprinkle with half of the nuts.
2. Lubricate the second cake on one side with the other quarter of the sour cream and place the oiled side on the first cake. Top this second crust with a third quarter of sour cream, add the remaining prunes and nuts.
3. Grease the third cake with the last quarter of the sour cream and place on the cake with the greased side.
4. Collect excess sour cream from the sides of the cake and coat the sides with it. Put the cake in the refrigerator for half an hour.
5. After half an hour, cover the cake with icing and garnish with nut crumbs and prunes on top.
6. Put in the refrigerator to infuse for several hours, preferably at night.

Unfortunately, modern hostesses are less likely to make sweets and other desserts at home, preferring to just buy ready-made delicacies in the store. But in vain, because in just a few minutes you can prepare delicious desserts, the recipes for which are simple, and the result is always pleasing. Take, for example, prunes in chocolate with walnuts - amazing sweets that we will make with our own hands today.

To make any dish beautiful, tasty and healthy, you need to choose only high-quality ingredients. Fresh walnuts, for example, are always light and tasty, while old ones are dark and rancid. By the way, the latter contain spoiled oil, which is very unhealthy. High-quality chocolate cannot be cheap, so always not only focus on the price, but also read the composition of this product.

For lovers of numbers: in total, from the indicated amount of ingredients used, approximately 430 grams of the finished dessert is obtained. I have 12 sweets, each weighing 35 grams. The calorie content of one such candy is 172 kcal, if you take milk chocolate. If you think that with bitter you get a less high-calorie delicacy, you are mistaken - only 2 kcal less (170 kcal). Well, rather for the cause?

Ingredients:

Cooking a dish step by step with a photo:

The recipe for these homemade chocolates contains just three ingredients: shelled walnuts, pitted prunes and chocolate. Frankly, I would cover the sweets with bitter chocolate, but I asked my family in advance which one to use. Naturally dairy! Probably, I'm tired of them with my bitter ... Although for me personally, dark chocolate is much tastier and not as sugary as sweet as milk. But this is a matter of taste.

The first step is to sort out the prunes, making sure that there are no debris inside. We wash the dried fruits under cold water, let the liquid drain.

Now, in any convenient way, prunes need to be softened if they are dry and tough. I have homemade dried fruits (thanks to relatives from the Caucasus), so they are not very juicy. I like to steam prunes and dried apricots in a slow cooker. Everything will be ready in 5 minutes. I only beg you, do not leave soaked dried fruits in water for a long time - they will become too wet and turn into porridge. And then you can hardly make candy out of them.

Steamed prunes need to be chopped: it is most convenient to just punch in a blender or food processor, but it will work out great with a meat grinder. If you just cut the dried fruit with a knife, you get quite large pieces. By the way, if you don't really care about the shape of future homemade sweets, you don't have to bother with chopping at all - stuff whole prunes with nuts.

We chop the peeled walnuts coarsely with a knife, and roll balls from the chopped prunes, dividing the whole mass into small pieces. I got 12 pieces.

Now we press the workpiece, making a cake out of it. We put some of the chopped nuts.

We do the same with the rest of the prunes and nuts. We leave a little walnut to decorate future sweets.

Now let's melt the chocolate. As I wrote above, you can use both milk and dark chocolate, or you can mix them in equal proportions.

It is recommended to heat chocolate in a water bath, but it is much faster and more convenient to do this in a microwave oven in the Defrost mode. The most important thing is not to overheat the chocolate, otherwise it will curl up into lumps. Then there will be no turning back. Every 5-10 seconds of heating, take out a bowl of chocolate and mix everything with a spoon or fork. When the chocolate is hot enough, just stir it thoroughly - the pieces will melt on their own from the heat. By the way, dark chocolate melts longer than milk chocolate.

Now we will put on our blanks - with the help of two forks we bathe each candy in the still rather warm melted chocolate. Make sure that the chocolate layer is not too thick, otherwise it will not be enough for all the candies.

Unfortunately, modern hostesses are less likely to make sweets and other desserts at home, preferring to just buy ready-made delicacies in the store. But in vain, because in just a few minutes you can prepare delicious desserts, the recipes for which are simple, and the result is always pleasing. Take, for example, prunes in chocolate with walnuts - amazing sweets that we will make with our own hands today.
To make any dish beautiful, tasty and healthy, you need to choose only high-quality ingredients. Fresh walnuts, for example, are always light and tasty, while old ones are dark and rancid. By the way, the latter contain spoiled oil, which is very unhealthy. High-quality chocolate cannot be cheap, so always not only focus on the price, but also read the composition of this product.
For lovers of numbers: in total, from the indicated amount of ingredients used, approximately 430 grams of the finished dessert is obtained. I have 12 sweets, each weighing 35 grams. The calorie content of one such candy is 172 kcal, if you take milk chocolate. If you think that with bitter you get a less high-calorie delicacy, you are mistaken - only 2 kcal less (170 kcal). Well, rather for the cause?

Prunes - 150 grams
walnut - 130 grams
milk chocolate - 150 grams

The recipe for these homemade chocolates contains just three ingredients: shelled walnuts, pitted prunes and chocolate. Frankly, I would cover the sweets with bitter chocolate, but I asked my family in advance which one to use. Naturally dairy! Probably, I'm tired of them with my bitter ... Although for me personally, dark chocolate is much tastier and not as sugary as sweet as milk. But this is a matter of taste.


The first step is to sort out the prunes, making sure that there are no debris inside. We wash the dried fruits under cold water, let the liquid drain.


Now, in any convenient way, prunes need to be softened if they are dry and tough. I have homemade dried fruits (thanks to relatives from the Caucasus), so they are not very juicy. I like to steam prunes and dried apricots in a slow cooker. Everything will be ready in 5 minutes. I only beg you, do not leave soaked dried fruits in water for a long time - they will become too wet and turn into porridge. And then you can hardly make candy out of them.


Steamed prunes need to be chopped: it is most convenient to just punch in a blender or food processor, but it will work out great with a meat grinder. If you just cut the dried fruit with a knife, you get quite large pieces. By the way, if you don't really care about the shape of future homemade sweets, you don't have to bother with chopping at all - stuff whole prunes with nuts.


We chop the peeled walnuts coarsely with a knife, and roll balls from the chopped prunes, dividing the whole mass into small pieces. I got 12 pieces.


Now we press the workpiece, making a cake out of it. We put some of the chopped nuts.


We roll the nut filling into the shell, forming a round (or any other) shape of candy.


We do the same with the rest of the prunes and nuts. We leave a little walnut to decorate future sweets.


Now let's melt the chocolate. As I wrote above, you can use both milk and dark chocolate, or you can mix them in equal proportions.


It is recommended to heat chocolate in a water bath, but it is much faster and more convenient to do this in a microwave oven in the Defrost mode. The most important thing is not to overheat the chocolate, otherwise it will curl up into lumps. Then there will be no turning back. Every 5-10 seconds of heating, take out a bowl of chocolate and mix everything with a spoon or fork. When the chocolate is hot enough, just stir it thoroughly - the pieces will melt on their own from the heat. By the way, dark chocolate melts longer than milk chocolate.


Now we will put on our blanks - with the help of two forks we bathe each candy in the still rather warm melted chocolate. Make sure that the chocolate layer is not too thick, otherwise it will not be enough for all the candies.


Put the finished prunes in chocolate on a sheet of parchment.


Sprinkle with leftover chopped nuts if desired. Or you can decorate with halves, if you want. Now let the chocolate layer freeze - leave the sweets in the refrigerator for literally 10-15 minutes. The chocolate sets quickly.


Actually, this is the whole recipe. Ready-made homemade candies can be put into paper capsules and a suitable box. If you have covered the candy with milk chocolate, it is advisable to store it in the refrigerator, as such chocolate will melt quickly in your hands. Bitter chocolate forms a shell that is more resistant to melting, so the sweets feel great even at room temperature.

I really hope you will make these simple and delicious homemade chocolates for your family. Or please the guests at the table - they will definitely appreciate the dessert made with your own hands!
Bon Appetit!