A detailed recipe - a master class (with step-by-step photos and steps) of making delicious chocolate truffles in condensed milk.
Handmade candy truffles are a real art! They are very tasty and do not contain preservatives and dyes as purchased. Their creators put their soul into them, "imperfect" geometric shapes give them even more charm and a certain comfort, in addition, such candies can serve as a wonderful gift.
For more homemade truffles, double or triple the ingredient rate.
- Caloric content per 100 g - 440 kcal.
- Servings - 14-16 chocolates
- Cooking time - 1 hour
Ingredients:
- Condensed milk - 1/2 can (190-200 g)
- Butter (real babskoe is desirable or not lower than 80% fat content purchased) - 1/2 tbsp.
- Cocoa powder - 2 rounded tablespoons + a little for rolling
- Unsalted peeled pistachios - roast a little in a pan (in the oven) for 5-7 minutes
Cooking homemade truffles:
1. Finely chop the nuts in advance (I do this with a rolling pin). Any other nuts can be used instead of pistachios.
2. Combine butter and condensed milk in a thick-bottomed saucepan (frying pan), put on low heat.
3. Add cocoa powder. Mix thoroughly.
4. With constant stirring, cook the mixture until it acquires a homogeneous chocolate color and becomes quite dense and viscous. If you walk with a spatula along the bottom of the pan, an empty trail will remain behind it, since the mass does not spread. This will take 7-10-12 minutes in total, depending on the amount of ingredients. Cool the mass at room temperature.
5. Sweets can be formed from the chocolate mixture cooled at room temperature, or put the mass in the refrigerator for 10-12 minutes beforehand. Form into small balls and roll in cocoa powder.
6. Roll some of the balls in chopped pistachios.
7. Put the candies on a dish and refrigerate for 1-2 hours. Ready!
Enjoy your sweet meal!
