Chocolate-wafer candy with a blackcurrant jelly

Description

Delicious candies, chocolate shell, under which hides an interesting filling - waffles and black currant jelly

Ingredients

Chocolate milk

200 g
Cream

50 ml
Cocoa butter

50 g
Waffles

2 piece
Dark chocolate

150 g
Cream

50 ml
Butter

50 g
Black currants

200 g
Water

100 ml
Brown sugar

4 Tbsp
Agar-agar

3 tsp

Cooking

Heat the cream and add the cocoa butter (you can instead use creamy)

Add the chocolate, broken into small pieces, mix

Rectangular 15x20* cover with cling film and apply a thin layer of ganache, about 1/4 of the total number. * You can use a smaller mold.

Put the waffle cake. Because the original cakes I had round after trimming to a rectangular shape I had to add the missing pieces. Remove in the cold to harden the ganache

And in the meantime prepare the berry jelly. Soak agar-agar in a little cold water. In black currants, not samarajiva, add brown sugar universal TM Mistral, add water and boil for 10 minutes on medium heat.

Wipe berry weight through a sieve

Return it to the pot and pour the soaked agar-agar, put on fire, bring to boil and boil for 5 minutes, stirring

Cool berry jelly and when it begins to harden, evenly on the wafer layer. Put another wafer layer. Remove in the cold until solidification jelly. PS To the waffle remained crispy cakes before applying the jelly to cover them with a thin layer of chocolate

Here I made a mistake by adding in the remaining ganache remains of the crushed wafers. I do not advise to do that, because the surface the result is too uneven. Best warm the ganache (if it has time to harden) and applied to the wafer layer.

Here is the ganache, mixed with waffles. To put it not too convenient ( Again - it is better to use a ganache without additives. In an extreme case, fit the chopped nuts. After applying the last layer of chocolate, remove the dessert in the cold until firm. P. S. In principle, in this place you can stay, slice the dessert into portions and get a waffle handmade. But I went on because the tip of the candy turned out too uneven.

Preparing a coating for candy, finely chopped chocolate, pour the hot cream mixed with the butter. Mix well.

Dessert cut into 12 rectangles and coat with chocolate first sidewall candy

And then to cover the top. Optional. you can sprinkle candy, nuts or candied fruit

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