Chocolates - 14 home-made recipes at home

Delicious chocolates can not only be bought at the store, but also made at home on their own. In this case, they will also be useful, because the composition of the treats will be only high-quality chocolate and other natural ingredients without dyes, flavors and preservatives.

Do-it-yourself Chocolate Balls

Ingredients: can of undigested condensed milk, 4 tbsp. l cocoa powder, 1.5 tbsp. l high fat butter, any sprinkle.

1. The butter is cut into pieces and sent to the stewpan. It is brought to a liquid state on the smallest fire.
2. Uncooked condensed milk is poured to the oil.
3. All cocoa powder is added there. The ingredients mix well until the mass is uniform.
4. The finished "dough" is poured into a bowl and left to cool for 6 - 7 hours.
5. Small balls are molded from the non-hot mass. This should be done with hands lubricated with oil, otherwise the mixture will stick strongly to the fingers.

The resulting sweets are crumbled in any suitable sprinkle. To do this, you can take ordinary grated chocolate or coconut.

Dried Fruit Chocolates

Ingredients: 130 g of figs and dates, 1 tsp. thick natural honey, cocoa powder, a handful of light sesame seeds, a bar of dark chocolate.

1. Dried fruits are well washed, get rid of seeds, hard tails and cut into small pieces.
2. Sesame seeds are sprinkled on a dry frying pan and lightly fried. They must change color.After this treatment, sesame seeds will have a pleasant nutty flavor and aroma.
3. Dried fruits are crushed in a blender. Sesame and honey are added to them.
4. Sweets are molded from the resulting mass. In each you need to stick a toothpick.
5. Chocolates are cooled for a quarter of an hour and then poured with melted chocolate.
6. The balls are laid out on parchment and again removed in the cold.

Toothpicks are extracted from the resulting goodies. You can make such chocolate sweets with your own hands from any other dried fruits.

Homemade Almond and Cocoa Treats

Ingredients: 90 ml of purified water, 200 g of skimmed milk powder, 3 tbsp. l peanut butter, the same amount of flour from black sesame seeds and almonds, 2 tbsp. l Jerusalem artichoke syrup, a bar of dark chocolate, cocoa powder.

1. Water is sent to the blender bowl. 150 g of milk powder and all sesame flour are poured to it, peanut butter is added.
2. The mass is crushed, then laid out in a mold and removed in the cold for solidification.
3. Almonds are fried in a dry pan and cut into slices. Nuts are combined with Jerusalem artichoke syrup and remaining milk powder.
4. Chocolate is melted.
5. A nut mixture is laid on top of the first hardened layer and the resulting layer is cut into pieces.

Each candy is poured with chocolate and generously sprinkled with cocoa powder. Dessert is removed in the cold until completely solidified.

How to make Snickers at home

Ingredients: 400 g unsalted peanuts, half as much cream as cream, 1 tbsp. granulated sugar, 4 tbsp. l cream for whipping, 2 tbsp. l butter and cocoa powder, a bar of dark chocolate.

1. Cream is poured into the stewpan, cocoa and all sand is added. On low heat, the mixture is brought to a boil, immediately removed from the stove and cooled.
2. The peeled peanuts are fried in a dry skillet. Nuts are chopped in any convenient way. You can simply chop them with a knife or use a blender.
3. Nut crumbs are poured into chocolate milk. Dry cream is gradually added. After mixing, a thick elastic mass will appear in the stewpan.
4. Sweets are formed from the resulting composition with wet hands. They are covered with a bag or cling film and cleaned in the cold.

It remains to pour frozen sweets with melted chocolate. Chilled tea is served.

Condensed sweets

Ingredients: a can of undigested condensed milk, 25 g of high fat butter, 3 tsp. quality instant coffee, a handful of whole hazelnuts (roasted), dark chocolate for glaze.

1. All undigested condensed milk is poured into a small stewpan. Pre-softened butter and dry coffee are added to it.
2. On medium or low heat, the mass is cooked until thickened. You need to stir it often. Usually the whole process takes from 25 to 35 minutes. The exact time depends on the intensity of the fire.
3. The mixture is poured into a plate and cooled to a dense consistency.
4. Small balls are molded from the resulting sweet mass, which are laid out on a cutting board. One roasted hazelnut is pressed into the middle of each of them.
5. Chocolate dissolves in a water bath. All sweets are dipped into it one at a time.

The treat is cleaned to cool.

Cocoa and Milk Powder Truffles

Ingredients: 1.5 tbsp. granulated sugar, ½ tbsp. drinking water, half a pack of butter, 6 tbsp. l cocoa powder, 400 g of milk powder, 90 g of walnut kernels.

1. Immediately all the sugar in the stewpan is poured with drinking water. Capacity is put on fire. After boiling, the mixture is cooked for 3 to 4 minutes with frequent stirring.
2. The stewpan is removed from the stove. Cocoa powder and oil dissolve in the still hot syrup. The ingredients are mixed, milk powder and chopped nuts are added to them.
3. The resulting mass is cleaned in the refrigerator for an hour. Small balls are molded from it, each of which is crushed in cocoa.

The treat can be served immediately with tea or coffee.

Do-it-yourself Bird Milk Cooking

Ingredients: 3 egg whites, ½ tsp.citric acid, 200 ml of drinking water and granulated sugar, 25 g of gelatin, half a can of undigested condensed milk, half a packet of high-fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make Bird Milk chocolates is described in more detail below.

1. Gelatin is poured with 100 ml of cold water and set aside.
2. 100 g of softened butter is beaten with a mixer until splendor and lightening.
3. Condensed milk is gradually pouring into it, while beating continues. Work with a mixer at medium speed for at least 2 minutes.
4. Sugar and vanillin are poured into the stewpan. They are filled with the remaining water. After 5 - 6 minutes of cooking the syrup, a "lemon" is added to it, and after 3 - 5 minutes it will be completely ready.
5. Salted proteins are whipped to a thick lush foam. Checking their readiness is very simple. Turn the container upside down - the finished mass should not fall out of it.
6. Syrup is poured into a lush mixture in a thin stream. The mixture in the process is whipped with a mixer.
7. The cream is processed to cool.
8. Gelatin dissolved during heating is poured into it.
9. The oil cream is gradually transferred to the protein cream. Beating continues.
10. The mass is poured into a silicone mold and left in the cold until solidified.
11. For the glaze, the chocolate is melted with the remaining butter and milk. It spills over the already frozen souffle.

It remains to cool the sweets and gently chop.

Chocolate nut treat

Ingredients: 90 g of dark chocolate, 35 g of butter, 1 tsp. ground cinnamon, 7 hazelnut kernels, cocoa powder, 90 g almonds.

1. Almonds turn into crumbs.
2. Chocolate breaks and melts with butter in a water bath.
3. The resulting mass is combined with nut crumbs and cleaned in the cold for half an hour.
4. The mixture is divided into 7 equal parts.
5. A cake is rolled out of each, inside of which a hazelnut nut is placed.
6. Cocoa and cinnamon are mixed on a flat plate. Sweets are crushed in the resulting mixture, stacked on a baking sheet, covered with a film and put away in the cold until solidified.

With fondant

Ingredients: 300 grams of dark chocolate, a can of undigested condensed milk, 60 g of high fat butter.

1. Condensed milk goes to the stew-pan and slightly heats up.
2. Butter is melted in it.
3. Pieces of broken chocolate are added. It turns out a dense homogeneous mass.
4. It is poured into a silicone mold and sent to the refrigerator to solidify.

The layer is cut into pieces. Sweets are immediately served to coffee.

Chocolates Madeleine

Ingredients: 45 g of white chocolate and Kurd from lemon and orange, half a bar of dark chocolate, 60 g of pitted prunes, 1 tbsp. l Roma, 1 tbsp. l coarsely chopped almonds, 60 ml cream for whipping.

1. Candies will turn out in two colors. White chocolate is melted, half of it is poured into silicone molds. Then, citrus kurd and the remaining chocolate mass are distributed.
2. For dark sweets, prunes are finely chopped and poured with rum for 15-17 minutes.
3. Cream is heated, but not brought to a boil. Dark chocolate is added to them and a homogeneous mass is mixed.
4. Dark sweets are poured into silicone molds on the principle of white. The chocolate mass is added in two layers, between which are located prunes and almonds.

A treat of two colors goes to freeze in the freezer.

A simple recipe with Nutella

Ingredients: 2 tiles of dark chocolate (bitter), 10 pcs. hazelnuts, 10 pcs. any candied fruit to taste, 2 tbsp. l Nutella.

1. Chocolate bars are melted in a water bath. You can do this in the microwave.
2. Melted chocolate smears the form for sweets and removes for 6 - 7 minutes in the cold.
3. The base for sweets is filled with Nutella. It is also pressed into a nut or candied fruit.
4. The form must be knocked on the table so that excess air comes out of the filling.
5. The rest of the chocolate is poured on top. The treat is cleaned in the cold.

This recipe for chocolates can be improved to your liking.For example, instead of candied fruit, add pieces of fresh fruit or m & m’s inside the treat.

With liquid filling

Ingredients: 220 g raspberries, 160 g dark chocolate (over 56%), 1 tbsp. brown sugar.

1. Raspberry is laid out in a stewpan. You can take both fresh and frozen berries. They are filled immediately with all the sugar. Jam is cooked over high heat for 8 to 9 minutes with frequent stirring. Then the mass is removed from the stove and rubbed through a fine sieve.
2. Jam cleans the refrigerator. There he must acquire a jelly-like consistency.
3. Chocolate is melted. Its temperature should be at least 50 degrees. If this rule is not followed, then white stains may appear on the finished candies or their base will turn out to be too grainy.
4. Chocolate cools quickly. The easiest way to do this is to place a container with it in a bowl of ice water. When the temperature of the mass drops enough, you can remove the cold liquid.
5. Over warm steam, the chocolate heats up again a little, half of it is poured into molds. Raspberry jam is distributed on top. The remaining chocolate is added.

Sweets will solidify at room temperature in a dry place.

White chocolate

Ingredients: 160 g of white chocolate, 2 tbsp. l freshly squeezed tangerine juice, 1 tsp. zest of mandarin, a handful of berries.

1. Chocolate breaks into small pieces and melts in a water bath.
2. The zest is removed from the mandarin with the smallest grater and added to the melted chocolate along with citrus juice.
3. Any berries are laid out on tins. You can take frozen.
4. They are filled with mass from the second step.

Homemade sweets are cleaned in the refrigerator until completely solidified.

DIY bounty in chocolate

Ingredients: ½ cans of uncooked condensed milk, 2 bars of dark chocolate, 1.5 tbsp. coconut flakes.

1. Coconut flakes are mixed with condensed milk.
2. Bars are formed from the dense mass and sent to the cold for 15-17 minutes.
3. Chocolate is melted in the microwave. Each bar is immersed in it.

Dessert is cleaned to cool completely.

Do-it-yourself sweets will be a great universal gift. It will surely appeal to every person and will be relevant to any holiday. It remains only to pick up a beautiful box for homemade delicacies.