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Chocolate candies with biscuit cream and cherries

Chocolate candies with biscuit cream and cherries


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A sophisticated dessert, with 3 kinds of chocolate, for responsible adults (it has a little alcohol in its composition). They can be served with cherries.

We need silicone molds for the success of the recipe.

  • 50 g white chocolate
  • 150 g milk chocolate (simple)
  • 50 g dark chocolate
  • 150 g small butter biscuits
  • 50 g soft butter
  • rum essence
  • 50 ml chopped
  • 1 sachet of vanilla sugar
  • cherries from cherries

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate candies with biscuit cream and cherries:

All 3 kinds of chocolate are put in different bowls on a bain-marie and kept melted.

Make a white chocolate pattern on the silicone, before putting the milk chocolate, then leave it in the fridge for 10 minutes to harden.

Then, the bottom of the silicone mold and its walls are greased with milk chocolate so that no portions remain uncovered. Put in the fridge for 15 minutes until the filling is done.

For the filling, crush the biscuits, mix with the rum essence, vanilla sugar and soft butter.

In each form one (or more) pitted cherries are placed. Place a white chocolate cube instead of the kernel.

Put the filling and cover with dark chocolate (melted)

These candies are left in the fridge for an hour, to be perfectly cooled to be removed from the mold.


CANDY WITH TANGERIN AND CHOCOLATE

It's finally time to show you the New Year's candies.

They were very good and fragrant and are not hard at all, instead they look & ldquoWOW & rdquo!

You will definitely impress any guest with them.

Another advantage they have is that they can be made 1-2 weeks before the event and keep in the fridge very well.

I even did an experiment, I kept two pieces in a plastic box in the fridge, I have it now and it looks the same as then, but it is even better in taste.

The aromas do not intertwine until after a few days.

peel of 2 tangerines / oranges

60 ml tangerine / orange juice

chocolate with milk + black for icing

1. Grind the walnuts and biscuits in a food processor with a knife (separately, because they have different textures and require different mixing time).

2. Then make a mixture of nuts, biscuits, powdered sugar, cocoa, honey, tangerine / orange peel, tangerine / orange juice.

You can remove the tangerine / orange peel, or you can replace it with rum, almond or coffee essence.

Instead of orange juice you can add whiskey, rum (drink, not essence) or sour cherry.

3. Mix the mixture well with a spoon and put it in the fridge for at least 1 / 2h- 1 hour (you can leave it overnight).

4. Form equal balls, place them on a tray covered with plastic wrap and put them back in the fridge until we prepare the icing.

5. To glaze the candies, melt the milk + dark chocolate with 1 lgt of oil in a bain marie (I don't remember exactly the amount used, try 100 g initially, if necessary, melt later).

(in the original recipe it melted chocolate with butter, but a compact mass formed for me, it didn't melt,

dbecause of the butter which I think was full of water, so I had to throw away the first icing & hellip)

Put the melted chocolate in a small and deeper bowl and with the help of a teaspoon, fork or utensils for soaking the candies in chocolate, cover them with chocolate on all sides.

Allow the excess to drain over the bowl and place them lightly on a tray covered with baking paper.

At the base of the candies will form some chocolate deposits that, when they cool, you can carefully remove them, cutting with a knife at the base of the candy around.

Avoid touching the candies as much as possible both when the chocolate is soft and after. Fingerprints will remain on them.

6. After glazing them, refrigerate them for about 20 minutes, until the chocolate hardens.

7. Then if we want, we decorate them with melted white chocolate (we put 4-5 squares of white chocolate in a small bag,

together with 1/2 lgt of oil, melt it in hot water, homogenize the chocolate through the bag with your fingers, then cut a thin tip at one corner, then draw irregular stripes on the surface of the candies).

8. Put them back in the fridge for a few minutes, then we can put them in candy wrappers.

It is recommended to have cold and perfectly dry hands for this operation, and to do

transfer quickly, do not hold the candy in your hand, so as not to leave fingerprints on the chocolate.

You can also choose the simpler version, do not glaze them with chocolate, but roll them in ground walnut, cocoa or powdered sugar.

Here you can see the source of the recipe and a video that will definitely help you: Joy of Baking.

With this recipe I participate in Sunday Lunch on the blog Disturbingly delicious!


Chocolate candies with biscuit cream and cherries - Recipes

BROWNIES WITH CHEESE CREAM AND CHERRIES

Refreshing cherries mixed
In a black with wonderful cream
It didn't take them long to find out
That the recipe came to them as if poured.

INGREDIENTS

  • 200 gr chocolate (I only used milk chocolate)
  • 150 gr butter
  • 175 gr sugar
  • 75 gr flour
  • 5 eggs
  • 400 gr cream cheese
  • 200 gr cherries (I used frozen cherries, which I left to thaw and drain)

WORK PLAN brownies with cream cheese

  1. melt the chocolate with butter on a bain-mariethen let it cool a bit. Add 150 g of sugar and incorporate with a silicone spatula. Pour this mixture into a bowl. Add the three eggs and mix until completely blended.
  2. We pour the composition in a heat-resistant vessel (ceramic) size 35 & # 21525 cm, greased with butter.
  3. To prepare the cream cheese, mix in another bowl the "raw" cream cheese with the rest of the sugar (25 gr), then add the two remaining eggs and incorporate them with a silicone spatula.
  4. with a teaspoon, place nests of cream cheese over the brownies dough. Then we "play" with a toothpick and make a "model". Here you can demonstrate your artistic talents. Sprinkle with thawed cherries and drain well of juice.
  5. Let the cake bake in the preheated oven at 170 degrees for about 30-35 minutes. Attention: It must tremble slightly when we take the cake out of the oven because the middle must remain soft and chocolatey.
  6. Let it cool completely, then portion the cake to your liking. For us larger slices, that we can better satisfy our taste buds. It is true that we hardly managed to keep a few more pieces of cake for the coffee the next morning. It was a real culinary treat for breakfast, which we recommend every day.
  7. Enjoy brownies with cream cheese! (pictures 8, 9)

Cherry candies from Visinata

Good to find!
Today I want to share with you a recipe very dear to me - cherry candies. I prepared this recipe for the first time at school at the so-called workshop time (in those school workshop hours I learned what teamwork means, I became more creative and inventive).

This is the original recipe as I have it from school. We start with the cherries, remove the seeds as gently as possible so that they remain whole and let them drain. First sift the powdered sugar and cocoa powder.

Rub the butter with the powdered sugar until it becomes frothy. Add ground walnuts, crushed biscuits and cocoa powder (in my case carob powder). Milk is added to moisten the composition.

Make round shapes, put the cherry in the middle and shape the size of a candy. Then roll in caster sugar and let it sit and harden.
They are served with great appetite!
* I did not use cocoa - I put 2 tablespoons of carob powder and reduced the amount of powdered sugar by half. I also didn't put any rum essence.

** If you don't have sour cherries or you want to make candies for children, opt for those from compote. I also prepared the recipe and it was good because there was nothing left of the candies.


Raffaello candy simple recipe

Raffaello candy simple recipe. Homemade Raffaello candies with coconut, butter and other natural ingredients, a recipe explained step by step that can be followed by children, under the supervision of adults. The best Raffaello candies have come out! Creamy, fine, with coconut and butter taste and vanilla flavor. Dreamlike!

Candy Raffaello & # 8211 a new project Savori Urbane, together with the children from grades I-III of the Hungarian section of the General School & # 8222Aron Cotrus & # 8221, within the program & # 8222Saptamana altfel & # 8221.

I talked to the teacher about how we should make it more attractive this week to really be different. Besides a trip to the forest and other interesting activities, I booked my Friday to cook something with the children. Due to the fact that the program took place in a class, at school, I chose something without baking.

After making biscuit salami at & # 8222Summer School & # 8221, this time I opted for Raffaello candies. Here are the ones 7 variants of biscuit salami created by children.

If you like coconut, I recommend you try it too Raffaello cake & # 8211 recipe here.

Or Raffaello Cake with tender leaves and mascarpone cream & # 8211 see here.

I have tried several Raffaello candy recipes in the past. The one with mascarpone did not look at all like the original, the balls being soft, moist and too creamy. The one with condensed milk seemed heavy, slightly nauseous, extremely sweet, or butter rubbed with sugar, especially if it's made cold, it seemed to me the worst option of all. So is the one with melted white chocolate, which is extremely sweet. If we added pieces of broken wafer in the composition, they just softened, became rubberized and led to the disintegration of Raffaello balls.

About the filling: I decided to go for the original version, that is, whole almonds scalded and peeled from the brown skin. For 2 minutes of work it is not worth putting the peeled almonds.

From my previous experiments, my recipe was born, which, of all the variants, I like the most. I went for the idea homemade chocolate with milk powder, that stick loved since childhood.


Dessert cookies cookie recipe

An easy and quick dessert, but delicious, chocolatey and elegant even for a meal. Biscuit salami was one of the desserts of my childhood. Sweets Recipes, Fun Desserts, Cooking Recipes. Biscuits with oats, carrots and ginger lalena Recipes For Babies, Recipes For Sweets. Biscuit salami, an old step-by-step recipe, a creamy biscuit salami. I always liked the biscuit salami with a lot of cream, rich in raisins, walnuts and.

Hi Gina, do you have a recipe for the famous cherry balls? Homemade Rafaello (bomboane bilute) Healthy Desserts, Easy Food Recipes, Cookies. Cake pops are delicious balls made of cake tops, or anything else…. CHOCOLATE CAKE WITH COCONUT BALLS & # 8211 Recipes All Kinds. From my kitchen: Walnut candies and biscuits. Cherry Biscuit Balls (Gluten Free Recipe) & # 8211 Flavored Dishes. It is very important to mix until all the ground biscuits are well incorporated in the cream cheese. From the obtained composition we make balls of. We grind the Oreo biscuits with the robot, then we mix them with the cream cheese.

We form small composition balls, which we place in a tray.


Chocolate biscuits

In a bowl put cold butter, egg yolk, yogurt, oil, sugar, vanilla sugar, salt and baking powder.

Stir until the butter begins to melt, and over the mixture we will gradually add the flour.

Knead until you get a homogeneous dough. If it seems to us that the dough is sandy and does not hold well, we can add a little water and knead well until the dough binds.

Put the dough in a plastic wrap and put it in the fridge for about 20 minutes.

After 20 minutes we take the dough and divide it into 30 equal balls. I got 30 cookies, I formed dough balls of about 26 grams each.

If you choose to put larger chocolate cubes, it would be ideal to make larger dough balls to have enough dough when you shape the cookie and thus prevent the chocolate from coming out of them.

We flatten each ball, in the middle of it we put a chocolate cube and we try again to form a ball that we flatten and give it the shape of a biscuit.

We place the biscuits in a tray lined with baking paper, with a fork passed through the water and then through the cocoa powder we make shapes on them.

Put the tray in the preheated oven at 170 degrees Celsius and let them bake until they become a little golden.

When the biscuits are ready, take them out of the oven and let them cool in the pan.

They can be served both as a dessert and with tea or coffee in the morning.

It is a recipe that is really worth trying, the chocolate chip cookies are delicious, I love them. I hope you like it too.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Refrigerate for 30 minutes.

Melt the chocolate in a bain-marie and add a tablespoon of butter, then pass the balls through the chocolate with the help of two forks.

Put the candies on a tray in which I put baking paper and put them in the fridge for a few hours, until the chocolate is melted.

Decorating candies

Garnish the chocolate candies with hazelnuts, pistachios, coconut and icirc before putting them in the fridge.

That's it, the chocolate candy recipe is ready. As simple as it is, it is as delicious and appreciated! I highly recommend you to try this recipe.

I enjoy cooking too good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Start with vanilla cream, have time to cool! Mix the yolks with the sugar until they turn white and swell well. Then incorporate the flour and pour the hot milk into a thin thread, stirring constantly with

a tel. Put the cream on low heat and leave it until it thickens. Be careful to always mix, so that it does not stick! Turn off the heat, then add the diced butter and vanilla extract. Move the cream in a clean bowl, put a plastic wrap on top so that the crust does not form and leave it to cool at room temperature, then move it to the fridge.

Cut or break the biscuits and place them in a large bowl. Add hydrated walnuts and raisins. Pour the hot milk over the chocolate, then add the cocoa, mix well and leave to cool. Put the essence of rum and orange peel.

Mix the soft butter with the powdered sugar and add it over the biscuits. Then pour the cooled milk mixture and mix gently until well incorporated. Pour the biscuit composition into a cake pan with removable walls, 26 cm in diameter. Level and press well, then put vanilla cream on top. Refrigerate the cake for 3-4 hours or better overnight. Decorate it as you like before cutting it into slices.



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