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 Chocolate Candies in Waffle Crumbs Recipe
Real chocolate truffles in homemade waffle crumbs. Treat yourself and the people closest to you with this delicacy made from the highest quality ingredients.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Scottish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Scottish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Put the waffles in a food processor. It is better to break it into pieces first.
    Put the waffles in a food processor. It is better to break it into pieces first.
  2. Grind into crumbs.
    Grind into crumbs.
  3. Heat the cream in a ladle until the first bubbles appear. Do not bring to a boil, the cream should reach a temperature of 80 ° C. Turn off the heating. If you do not have time to prepare the rest of the ingredients by the time the cream heats up, it does not matter, if necessary, they can be reheated.
    Heat the cream in a ladle until the first bubbles appear. Do not bring to a boil, the cream should reach a temperature of 80 ° C. Turn off the heating. If you do not have time to prepare the rest of the ingredients by the time the cream heats up, it does not matter, if necessary, they can be reheated.
  4. While the cream is warming up, break into pieces and chop 250 g of chocolate. It is better to take chocolate with a cocoa content of 72-75%. But I had chocolate with 60% cocoa available and everything worked out too, fortunately.
    While the cream is warming up, break into pieces and chop 250 g of chocolate. It is better to take chocolate with a cocoa content of 72-75%. But I had chocolate with 60% cocoa available and everything worked out too, fortunately.
  5. Melt the butter in a water bath or in a microwave oven, add sugar syrup to the butter. If there is no ready-made syrup, you can make it yourself from sugar and water. Let's stretch a little together. Put the chocolate and butter with syrup in the cream. Let the chocolate lie in the cream for a couple of minutes. Then knead the mass with a whisk until a homogeneous mass is obtained, without lifting it from the bottom.
    Melt the butter in a water bath or in a microwave oven, add sugar syrup to the butter. If there is no ready-made syrup, you can make it yourself from sugar and water. Let's stretch a little together. Put the chocolate and butter with syrup in the cream. Let the chocolate lie in the cream for a couple of minutes. Then knead the mass with a whisk until a homogeneous mass is obtained, without lifting it from the bottom.
  6. Let it brew until thickened for 20 minutes. My mass is very thickened, 1 hour. Periodically stir the mass with a whisk.
    Let it brew until thickened for 20 minutes. My mass is very thickened, 1 hour. Periodically stir the mass with a whisk.
  7. Transfer the chocolate mass into a bag with a zipper, cut off the corner and put the candy blanks on parchment. Refrigerate for 15-30 minutes. Try to simply isolate the planes of the workpiece, as a result of which it is easier to work with them further.
    Transfer the chocolate mass into a bag with a zipper, cut off the corner and put the candy blanks on parchment. Refrigerate for 15-30 minutes. Try to simply isolate the planes of the workpiece, as a result of which it is easier to work with them further.
  8. Remove the hardened blanks from the refrigerator and roll them into balls. The long trip is not worth it. The chocolate in your hands will melt a little, and the blanks will become rounder. Put it back in the refrigerator for 15 minutes.
    Remove the hardened blanks from the refrigerator and roll them into balls. The long trip is not worth it. The chocolate in your hands will melt a little, and the blanks will become rounder. Put it back in the refrigerator for 15 minutes.
  9. Meanwhile, melt the remaining chocolate in a water bath. Take it out of the refrigerator and use a fork to roll the workpiece on all sides in chocolate, then put it on parchment for a couple of minutes so that the chocolate cools down a little.
    Meanwhile, melt the remaining chocolate in a water bath. Take it out of the refrigerator and use a fork to roll the workpiece on all sides in chocolate, then put it on parchment for a couple of minutes so that the chocolate cools down a little.
  10. Place the truffles in a waffle crumb at a distance from each other. Shake the mold, crumbling the candy into crumbs.
    Place the truffles in a waffle crumb at a distance from each other. Shake the mold, crumbling the candy into crumbs.
  11. Carefully transfer the balls rolled in waffle crumbs into capsules and put them in the refrigerator. From the specified number of ingredients, 34 candies turned out.
    Carefully transfer the balls rolled in waffle crumbs into capsules and put them in the refrigerator. From the specified number of ingredients, 34 candies turned out.
  12. Delicious homemade sweets are ready.
    Delicious homemade sweets are ready.
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