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Print Recipe
 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, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine Scottish
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine Scottish
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Place the waffles in a food processor. It is better to break it into pieces first.
    Place the waffles in a food processor. It is better to break it into pieces first.
  2. Grind into a crumb.
    Grind into a crumb.
  3. Warm the cream in a ladle until the first bubbles. Do not bring to the boil, the cream should reach a temperature of 80°C. Turn off the heating. If you do not have time to prepare the remaining ingredients by the time the cream is heated, it does not matter, they can be reheated if necessary.
    Warm the cream in a ladle until the first bubbles. Do not bring to the boil, the cream should reach a temperature of 80°C. Turn off the heating. If you do not have time to prepare the remaining ingredients by the time the cream is heated, it does not matter, they can be reheated if necessary.
  4. While the cream is warming up, break into pieces and chop 250g of chocolate. It is better to take chocolate 72-75% cocoa. But I was in the presence of chocolate 60% cocoa and also everything turned out, fortunately.
    While the cream is warming up, break into pieces and chop 250g of chocolate. It is better to take chocolate 72-75% cocoa. But I was in the presence of chocolate 60% cocoa and also everything turned out, fortunately.
  5. Melt the butter in a water bath or microwave, add sugar syrup to the oil. If there is no ready-made syrup, you can cook it yourself from sugar and water. Warm up a little together. Put the chocolate and butter with the syrup in the cream. Let the chocolate lie in the cream for a couple of minutes. Then knead the mass until smooth with a whisk, without lifting it from the bottom.
    Melt the butter in a water bath or microwave, add sugar syrup to the oil. If there is no ready-made syrup, you can cook it yourself from sugar and water. Warm up a little together. Put the chocolate and butter with the syrup in the cream. Let the chocolate lie in the cream for a couple of minutes. Then knead the mass until smooth with a whisk, without lifting it from the bottom.
  6. Let stand until thick for 20 minutes. I have a lot of thickened, 1 hour. Periodically stir the mass with a whisk.
    Let stand until thick for 20 minutes. I have a lot of thickened, 1 hour. Periodically stir the mass with a whisk.
  7. Transfer the chocolate mass to a bag with a zip lock, cut off the corner and put the candy blanks on parchment. Put in the refrigerator for 15-30 minutes. Try to just isolate plane of the workpiece, in consequence of them easier to work further.
    Transfer the chocolate mass to a bag with a zip lock, cut off the corner and put the candy blanks on parchment. Put in the refrigerator for 15-30 minutes. Try to just isolate plane of the workpiece, in consequence of them easier to work further.
  8. Get the hardened billets from the refrigerator and roll them into balls. Long ride is not worth it. The chocolate in your hands will melt a little and the blanks will become more round. Put it back in the refrigerator for 15 minutes.
    Get the hardened billets from the refrigerator and roll them into balls. Long ride is not worth it. The chocolate in your hands will melt a little and the blanks will become more round. Put it back in the refrigerator for 15 minutes.
  9. Meanwhile, melt the remaining chocolate in a water bath. Remove from the refrigerator and use a fork to roll the billet 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. Remove from the refrigerator and use a fork to roll the billet on all sides in chocolate, then put it on parchment for a couple of minutes, so that the chocolate cools down a little.
  10. Put the truffles in the waffle crumbs at a distance from each other. Shake the mold, crumbling the candy in the crumbs.
    Put the truffles in the waffle crumbs at a distance from each other. Shake the mold, crumbling the candy in the crumbs.
  11. Carefully transfer the rolled in wafer crumbs into capsules and put in the refrigerator. From the specified number of ingredients, 34 candies were obtained.
    Carefully transfer the rolled in wafer crumbs into capsules and put in the refrigerator. From the specified number of ingredients, 34 candies were obtained.
  12. Delicious homemade sweets are ready.
    Delicious homemade sweets are ready.

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