I tell you how to make 2 types of chocolates from cocoa and condensed milk.
I think the simpler the dessert, the better. Today I want to share just such a recipe. To make chocolates, you only need cocoa and condensed milk, and from the inventory, a whisk is enough.
The only thing is to choose the right cocoa. Alkalized cocoa is best. It is not always available in a regular store, but it gives a rich and bright taste. Of course, you can make sweets with plain cocoa, but the taste will be different.
The more cocoa you add to the condensed milk, the thicker the candy will be. In this article, I give 2 different aspect ratio options. Whichever you prefer, use this one.
Step by step recipe on how to make chocolates
Option 1 soft and tender truffle
- Condensed milk 80 g
- Cocoa 20 g
I heat condensed milk in the microwave for 30-40 seconds.
I sift the poop in parts in 3 stages. Mix until smooth each time.
When all the cocoa is mixed in, I wrap the mass in cling film and put it in the refrigerator for 1 hour.
After cooling, sprinkle the cocoa blank and cut into squares. You can serve!
Option 2 dense truffle
- Condensed milk 200 g
- Cocoa 100 g
I repeat the process of making sweets as in option 1, only changing the amount of ingredients.
When all the cocoa is mixed in, I form a sausage from the mass. I wrap it in plastic wrap and put it in the refrigerator for 1 hour.
Then I cut the sausage into small pieces and roll them into balls with my palms. I roll each ball in cocoa.
The candies turned out to be very tasty and with completely different textures. The first option is very, very delicate, and the second - with a denser texture (you can put hazelnuts inside and you get a dragee).
In addition to the fact that such sweets can be simply eaten over a cup of tea, they are perfect as a decor for cakes. Especially the second option. The mass turns out to be dense, but if warmed up in the hands, it lends itself to curly modeling.