Description
Delicious candy with a filling of white chocolate with cream and blackcurrant. Bright creamy chocolate taste and the unexpected sourness of currants.
Ingredients
-
White chocolate
60 g
-
Chocolate milk
150 g
-
Cream
2 Tbsp
-
Black currants
-
Cognac
2 tsp
Cooking
Prepare the filling: melt the white chocolate in a water bath.
Pour the cream and
cognac. Stir until smooth. Place in a cool place for cooling.
Measure out the chocolate,
to melt it in a water bath and pour in the silicone molds for chocolates. Gently tap molds on the table to come up air bubbles.
Turn the form slightly shaking, pour the chocolate on the tray. Then collect the spitting image of the chocolate back into the Cup. Put the form in the freezer for 5-10 minutes so the chocolate froze.
Remove the excess hardened chocolate with a scraper or dull knife.
The cooled stuffing to put in a bag and
fill her candy.
In the middle of each candy to put frozen blueberry and a little push. Put in freezer for 10-15 minutes. The filling becomes very thick, but does not freeze completely - as it should be.
Milk chocolate that was left, a little warm, and pour it over the filling. To remove the excess hot chocolate with a knife or scraper. Put in freezer for 20 minutes.
Gently remove the candy from the molds. Help yourself!
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