Description
These candies I bought in the spring of 1993. Then I came to Holland and walked around Amsterdam with my future husband. When we passed a cafe, he suddenly made a mysterious face and disappeared in the door... a few minutes later he came out beaming and holding a paper bag of candy. It was love at first sight! That is a bite... Creamy truffles have become my favorite candy and now I make them myself. These sweets, there is one drawback: eating one, it's hard to stop...
Ingredients
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Butter
130 g
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Powdered sugar
130 g
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Cream
130 ml
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Vanilla essence
0.5 tsp
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Dark chocolate
200 g
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Cocoa powder
100 g
Cooking
The softened, room temperature (but not melted!) butter beat with a mixer with powdered sugar white. Gradually, one tablespoon, add the cream, by room temperature or heated for 5 seconds. in the microwave. Add the vanilla essence. We get a thick, white mass, which must be placed in a pastry bag (disposable) or just a plastic bag. Cut off the tip, about 1 cm, and squeeze the mass into a baking tray lined with baking paper, to rectangles about 2 to 3 cm.
At first I squeezed in two strips and one on top, and then just one movement. This can be seen in the photo. For beauty not to pursue, so they will look more "authentic".)) I got 28 pieces. Insert in each blank with the toothpick. Place baking sheet in the freezer for 45 minutes.
After 30 min. after the previous step, place the chocolate melted in a water bath. Prepare a deep bowl of cocoa powder for dusting. Remove the workpiece from the freezer and dip each piece, holding the stick in the chocolate. Let the excess drip off and tap lightly with a stick on the edge of the container with chocolate. Immediately put the candy in cocoa, alipate as it should from all sides, and lay the candies on a plate. Remove toothpick.
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