Description
Tired of chocolates, nuts just so interesting to chew on... Here and there to me are candy, which my squirrels ate in one evening. With a minimum of effort - maximum pleasure!
Ingredients
-
Forest nuts
100 g
-
Chocolate milk
75 g
-
White chocolate
95 g
-
Milk
60 ml
Cooking
This is all that we need.
In a bowl break the white and milk chocolate, pour the milk and warmed in the microwave to achieve a uniform mass.
In a coffee grinder grind 25g nuts (25 cores) to small-small crumbs and
Pour in the hot chocolate-milk mass.
Stir, let cool to room temperature and put to the fridge for cooling. About 15-20 minutes. I for faster cooling several times to mix.
At this time grind 50g of nuts (50 cores) for the sprinkles. Not small but not big. Medium.
Take out of refrigerator chocolate mass, it is already well holds the form and proceed to the moulding of chocolates.
In chopped nuts spread half a teaspoon of the weight pressed the nucleolus hazelnuts and roll the ball. Roll balls in hands mix absolutely does not stick to hands, but it melts very quickly, so roll fast! Rolled the ball slightly, dip them in crumbs nuts.
This ball turned out. Or sweetie.
So come with the whole lot. I got 25 candies, respectively, in the candy is gone 25 whole nuts (other than ground). If you feel that the mass has melted, remove it in the fridge for 5 minutes, then remove and continue to sculpt. Now a bowl of candy 20 minutes hiding in the freezer. Prepare the glaze - milk chocolate with milk heat in the microwave, stir. Not cool, otherwise the glaze is too thick, the candy to roll in it will be difficult.
Take out from the freezer our candies, they are good to freeze one put in the frosting, a good roll in it. Don't be afraid, the candy will melt!
Using a fork take out, spread on a plate. And put into the fridge. I warn you once: frosting is sticky, completely freezes, i.e. the fingers will be coated in chocolate, but we like it that way. If this option you not suitable, you can in chocolate milk, but chocolate will have to take more, as the glaze is thicker.
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