Is it possible to make sweets at home. Recipes for making homemade chocolates "Truffle"

Delicious chocolate candies You can not only buy in the store, but also make your own at home. In this case, they will also turn out to be useful, because the composition of the delicacy will only quality chocolate and others natural ingredients without dyes, flavors and preservatives.

Candies "Chocolate balls" with their own hands

Ingredients: a can of unboiled condensed milk, 4 tbsp. l. cocoa powder, 1.5 tbsp. l. butter high fat, any topping.

1. The butter is cut into pieces and sent to the saucepan. It is brought to liquid state actually small fire.
2. Unboiled condensed milk is poured into the oil.
3. All the cocoa powder is added there. The ingredients are well mixed until the mass is homogeneous.
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 must be done with oiled hands, otherwise the mixture will stick strongly to the fingers.

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

Chocolates with dried fruits

Ingredients: 130 g each 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 washed well, get rid of seeds, hard tails and cut in small pieces.
2. Sesame seeds are poured into a dry frying pan and lightly fried. They should change color. After such processing, 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. Insert a toothpick into each.
5. Sweets 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 removed from the resulting treat. Such chocolate candies with your own hands can be prepared from any other dried fruits.

Homemade treat with almonds and cocoa

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

1. Water goes into the blender bowl. 150 g of powdered milk are poured to it and all sesame flour, peanut butter is added.
2. The mass is crushed, after which it is laid out in a mold and removed in the cold for solidification.
3. Almonds are roasted in a dry frying pan and cut into pieces. Nuts are combined with Jerusalem artichoke syrup and the remaining dry milk.
4. The chocolate melts.
5. On top of the first frozen layer is laid out nut mix and the resulting layer is cut into pieces.

Each candy is drizzled 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 dry cream, 1 tbsp. granulated sugar, 4 tbsp. l. whipping cream, 2 tbsp. l. butter and cocoa powder, dark chocolate bar.

1. Cream is poured into the saucepan, cocoa and all the sand are added. On low heat, the mixture is brought to a boil, immediately removed from the stove and cooled.
2. Peeled peanuts are roasted in a dry frying pan. Nuts are crushed by any convenient way. You can simply chop them with a knife or use a blender.
3. Nut crumbs are poured into chocolate milk. Dried cream is gradually added. After mixing, a thick elastic mass will appear in the saucepan.
4. With wet hands, sweets are formed from the resulting composition. They are covered by the package or cling film and retire to the cold.

It remains to pour the frozen sweets with melted chocolate. Chilled tea treats are served.

Sweets with condensed milk

Ingredients: a can of unboiled condensed milk, 25 g of high-fat butter, 3 tsp. quality instant coffee 1 handful whole hazelnuts (roasted) dark chocolate for glaze.

1. All unboiled condensed milk is poured into a small saucepan. 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. The whole process usually takes 25 to 35 minutes. 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 candies are dipped into it one by one.

The delicacy is removed in the cool until it hardens.

Truffles made from cocoa and milk powder

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

1. Immediately all the sugar in the saucepan is poured drinking water. The container is put on fire. After boiling, the mixture is cooked for 3-4 minutes with frequent stirring.
2. The saucepan is removed from the stove. While the syrup is still hot, the cocoa powder and butter dissolve. The ingredients are mixed and added powdered milk and chopped nuts.
3. The resulting mass is removed in the refrigerator for an hour. Small balls are molded from it, each of which falls into cocoa.

The delicacy can be served immediately with tea or coffee.

Cooking "Bird's milk" with our own hands

Ingredients: 3 egg whites, ½ tsp citric acid, 200 ml of drinking water and granulated sugar, 25 g of gelatin, half a can of unboiled condensed milk, half a pack of high-fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make chocolates bird's milk”, detailed below.

1. Gelatin is poured 100 ml cold water and is resigned.
2. 100 g of softened butter is beaten with a mixer until fluffy and clarified.
3. Condensed milk is gradually poured into it, while beating continues. Run the mixer at medium speed for at least 2 minutes.
4. Sugar and vanilla are poured into the saucepan. They fill with the rest of the water. After 5 - 6 minutes of boiling the syrup, "lemon" is added to it, and after another 3 - 5 minutes it will be completely ready.
5. Salted proteins are whipped until thick lush foam. Checking their readiness is very simple. Turn the container upside down - the finished mass should not fall out of it.
6. IN fluffy mix Syrup is poured in a thin stream. The mixture is whipped with a mixer during the process.
7. The cream is processed before cooling.
8. Gelatin dissolved when heated is poured into it.
9. IN protein cream oil is gradually shifted. Whipping continues.
10. The mass is poured into silicone mold and left in the cold until solidified.
11. For the glaze, melt the chocolate with the remaining butter and milk. It is poured over the already frozen soufflé.

It remains to cool the sweets and carefully cut.

Chocolate hazelnut treat

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

1. The almond turns into crumbs.
2. Chocolate breaks and melts butter in a water bath.
3. The resulting mass is combined with nut crumbs and removed 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. The candies are rolled in the resulting mixture, placed on a baking sheet, covered with a film and removed in the cold until solidified.

With fondant

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

1. Condensed milk is sent to a saucepan and slightly heated.
2. It melts butter in it.
3. Broken chocolate pieces are added. It turns out a dense homogeneous mass.
4. It is poured into a silicone mold and sent to the refrigerator to harden.

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

Chocolates "Madeleine"

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

1. Candy will come in two colors. White chocolate is melted, half of it is poured into silicone molds. Then the citrus curd and the remaining chocolate mass are distributed.
2. For dark candy prunes are finely chopped and poured with rum for 15 - 17 minutes.
3. The cream is heated but not brought to a boil. Dark chocolate is added to them and a homogeneous mass is kneaded.
4. Dark candies are poured into silicone molds according to the principle of white ones. Chocolate mass is added in two layers, between which are prunes and almonds.

A delicacy of two colors is sent to the freezer to freeze.

Easy Recipe with Nutella

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

1. Chocolate bars are melted in a water bath. You can also do this in the microwave.
2. Melted chocolate is smeared with a form for sweets and removed for 6 - 7 minutes in the cold.
3. Candy base filled with Nutella. Also, a nut or candied fruit is pressed into it.
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 delicacy is removed in the cold.

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

With liquid filling

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

1. Raspberries are laid out in a saucepan. You can take both fresh and frozen berries. They fall asleep immediately with all the sugar. Jam is brewed big fire 8 - 9 minutes with frequent stirring. Then the mass is removed from the stove and rubbed through a fine sieve.
2. The jam goes into the fridge. There it should acquire a jelly-like consistency.
3. The chocolate melts. Its temperature must be at least 50 degrees. If you do not follow this rule, then white stains may appear on the finished candies or their base will turn out to be too grainy.
4. Chocolate cools down quickly. The easiest way to do this is to place the container with it in a bowl of ice water. When the temperature of the mass drops sufficiently, you can remove the cold liquid.
5. Over warm steam, the chocolate heats up a little again, half of it is poured into molds. Spread raspberry jam on top. The remaining chocolate is added.

The candy will solidify at room temperature in a dry place.

Cooking with white chocolate

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

1. The chocolate is broken into small pieces and melted in a water bath.
2. From the tangerine fine grater peel is removed and added to melted chocolate along with citrus juice.
3. Any berries are laid out in molds. You can also take frozen ones.
4. They are filled with the mass from the second step.

Homemade sweets are removed in the refrigerator until completely solidified.

"Bounty" in chocolate with their own hands

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

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

Dessert is removed in the cool until completely solidified.

Handmade sweets make a great universal gift. It will certainly appeal to every person and will be relevant for any holiday. It remains only to pick up a beautiful box for a homemade treat.

For many centuries, the traditions and recipes for making modern sweets have been passed from one generation to the next. Being a wonderful family treat, they add some special warmth to any festive or family table.

"Bird's milk" do it yourself

Product set:

• Butter (100 grams)
• Dark chocolate (1 bar)
• Sugar (to taste)
• Gelatin (15 grams)
• Fresh chicken proteins (4 pieces)

Cooking technique:

1. Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
2. Now you need to beat the whites with sugar well (the amount of sand is adjusted to taste). In parts, enter the cooled gelatin mass.
3. Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. Can be cooked if desired. homemade glaze- it will adequately replace the purchased dessert.
4. Separate half of the chocolate mixture. Spread it on the bottom of a deep baking sheet lined with baking paper, and then immediately place the container in the refrigerator.
5. When the chocolate hardens slightly, it's time to lay out the lush protein mass. On top of it you need to pour the rest of the glaze, preheated to a warm state.
6. Put the form in the refrigerator and wait for the chocolate shell to completely harden.
7. Next, the dessert is cut into pieces of the desired shape. Delicate soufflés Perfect with tea and coffee!

Waffle at home

Product set:

• Dry infant formula like "Baby" (1 cup)
• Coconut flakes or cocoa powder (for sprinkling)
• Butter (80-100 grams)
• Wafers with any filling (200 grams)

Cooking technique:

1. Separate waffles into layers. Carefully remove the filling: it must be combined with softened butter.
2. Pour the baby formula in small parts - the result should be a thick, dense mass. Roll into balls of the same size.
3. Crumble the “empty” waffles, and use the resulting crumb for breading sweet rounds.
4. At the end, you can roll in coconut flakes or generously sprinkle with cocoa - be guided by personal taste!

Product set:

• Citric acid - you can take freshly squeezed juice (half a teaspoon)
• Milk (1 glass)
• Honey (45 grams)
• Butter (a couple of tablespoons)
• Sugar (one and a half - two glasses)

Cooking technique:

1. Boil milk in a small saucepan.
2. Enter 25-30 grams of butter. Add sugar at the same time.
3. Stir the composition thoroughly and wait for the boil again.
4. keep cooking sweet mass until thickened. Then stir in lemon juice and honey.
5. After 35-40 minutes, the saucepan can be set aside from the heat. Distribute the candy base among the molds (a container for regular or figured ice is suitable).
6. Refrigerate the mold until completely set. Tasting the homemade “Korovka”, you will certainly be amazed at the delicate texture and amazing taste of the delicacy!

Product set:

• Pumpkin puree (1 cup)
• Ground cinnamon (half a teaspoon)
• Powdered ginger (at the tip of a knife)
• Butter (50 grams)
• Ground nuts (half a cup)
• Sugar (200 grams)
• Salt (quarter teaspoon)
• Cocoa powder (15 grams)
• Milk (200 milliliters)
• Vanilla sugar (1 teaspoon)

Cooking technique:

1. For mashed potatoes, you need to cut the pumpkin into slices, bake in the oven until softened and carefully grind with a blender.
2. Place the vegetable mass in a saucepan, accompanying with sugar and vanilla. Salt and pour in the milk. After mixing, send the composition to the stove and boil over high heat until boiling.
3. Now reduce the heat to a minimum and leave the mass to cook for another forty minutes. From the beginning of caramelization, the mixture must be constantly stirred, otherwise it will burn.
4. In the end, the mass will begin to resemble marmalade and will begin to easily separate from the bottom of the container - it's time to remove it from the stove.
5. Add a couple of tablespoons of butter and a small portion of crushed nuts. For flavoring, throw fragrant spices - cinnamon and ginger.
6. Put the homogeneous mass into a bowl. Cool and refrigerate for a couple of hours.
7. Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and roll generously. Dessert rounds should be stored in the cold.

How to make lollipops at home

Product set:

• divorced lemon acid(half a teaspoon)
• Sugar (250 grams)
• Water (half a glass)
• Fruit juice (1 tablespoon)
• Powdered sugar (large amount)
• Food coloring of any shade

Cooking technique:

1. Heat sugar and water in a heavy bottomed saucepan. After the syrup boils a little, drop a little liquid directly into the saucer with cold water-when it begins to thicken, the dishes can be removed from the heat.
2. Mix in any flavor of your choice - it can be fruit / berry juice, milk, cocoa or coffee.
3. Add food coloring, as well as citric acid dissolved in hot water 1:1. Mix thoroughly.
4. Level the powdered sugar on the baking sheet - there should be a lot of it.
5. Now take any rounded object of a suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder for a crisp impression. Make recesses in a checkerboard pattern.
6. Spread the sticks under the lollipops and fill the holes with syrup.
7. Wait for the sweets to harden. In the future, so that the sweets do not stick together, they can be generously sprinkled with powdered sugar.

Product set:

• Light rum (2 tablespoons)
• Butter (50 grams)
• Almonds (half a cup)
• Cherry liqueur (20 milliliters)
• Chicken egg (1 whole + 1 protein)
• Dark chocolate (150 grams)
• Powdered sugar (half a cup)
• Milk chocolate (20 grams)

Cooking technique:

1. Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
2. Add a tablespoon of alcohol different varieties. Liquor can be any, but cherry is still preferable.
3. Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Further, he also joins the composition.
4. After thorough mixing, the filling is sent to the refrigerator for the next hour.
5. In the meantime, peel and crush the nuts to a state of fine crumbs (to easily remove the husk from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
6. Enter the remaining rum, sweet powder and crude protein. Stir the mass with a mixer or blender for three minutes, then put in the refrigerator for an hour.
7. After cooling, you need to make a neat “sausage” from almond marzipan (be sure to spread baking paper on the countertop).
8. Cut the workpiece into equal parts and roll up rounds. Turn them into cakes, then lay out the filling and fasten the edges, forming sweet balls with filling.
9. Plan milk chocolate on a grater and alternately roll the sweets. The meal is ready to serve!

Curd with strawberries at home

Product set:

• Curd (250 grams)
• Fresh or frozen strawberries (1 cup)
• Sweet coconut flakes (a couple of tablespoons)
• Butter (30 grams)
• Breadcrumbs (for sprinkling)
• Chicken egg (1 piece)
• Sugar (75 grams)
• Flour (1 incomplete glass)

Cooking technique:

1. Whisk the egg with sugar. Add cottage cheese and butter, still continuing to beat.
2. Enter the flour and knead the curd dough.
3. Divide the base into small parts - form cakes out of them.
4. For each blank, “plant” one strawberry. Roll up rounds, sprinkling flour on your hands for convenience.
5. Now the "koloboks" need to be immersed in boiling water - so that the cottage cheese "grabs". Keep them on the stove for three minutes after surfacing.
6. Remove the balls with a slotted spoon. Bread each candy in a mixture of breadcrumbs and coconut flakes.

Product set:

• Honey (half a cup)
• Sugar (1.5 cups)
• Softened butter (100 grams)
• Sour cream (one and a half cups)

Cooking technique:

1. Mix sugar with honey and set on medium fire. Wait until it boils while constantly stirring the ingredients.
2. When the mixture turns a beautiful amber color, remove the pan from the stove.
3. In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
4. Enter soft butter. After thorough mixing, return the composition to a small fire and boil for several minutes with constant stirring.
5. You can test the readiness like this: scoop up some of the sweet mixture with a spoon, put it on a plate and wait a bit - the toffee should soon harden. You can add more honey or sugar if needed.
6. Take baking paper and line the surface of the baking sheet. Process the parchment vegetable oil, lay out the candy mass and smooth it well.
7. After a quarter of an hour, the toffee will only be cut and served with fragrant tea.

Orange at home

Product set:

• Semolina (30 grams)
• Peanuts (50 grams)
• Orange (1 fruit)
• Powdered sugar (15 grams)
• Water (50 milliliters)
• Sugar (80 grams)
• Egg white (1 piece)
• confectionery powder (optional)
• Lime (1 piece)

Cooking technique:

1. Rinse the lime and orange well. Remove the zest from orange fruit, squeeze the juice from the remaining pulp.
2. Now squeeze the juice out of the lime. In total, for dessert you will need half a glass of fresh juice - mixed with orange and lime.
3. Pour the juice into a small saucepan or saucepan. Add chopped zest and granulated sugar, add a quarter cup of water.
4. Heat the composition over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
5. Start pouring semolina in small portions. Boil the mass until thickened - usually five minutes are allotted for this.
6. Crush the nuts with a blender and add to the semolina-citrus porridge.
7. Roll into balls of any size. Lay the products on a dish and refrigerate until set.
8. Do delicious icing for homemade sweets - a couple of trifles: just beat chicken protein with sweet powder.
9. Additionally, colored confectionery powder will help decorate orange balls. Read more: .

Delicious sweets for diabetics at home

Product set:

• Dried figs (140 grams)
• Sugar substitute (to taste)
• Walnuts - optional (half a cup)
• Chickpeas or lentils (1 cup)
• Cocoa powder (20-30 grams)
• Water - can be replaced with cognac (60-70 milliliters)

Cooking technique:

1. On the eve of cooking, the beans must be soaked in cool water - leave them overnight. It is advisable to do the same with figs so that they soften well.
2. Pour the washed lentils or chickpeas into a glass of water. Boil over moderate heat for 50-60 minutes, until fully cooked.
3. Drain the liquid and let the beans dry. Next, you need to chop them with a blender.
4. When chopping dried fruits, it is recommended to leave some medium-sized slices - this will be tastier.
5. Nuts are added as desired. If you approve of this product, it will have to be carefully crushed.
6. Mix chickpea base, figs and nuts. Add sugar substitute and mix well.
7. When you have an absolutely homogeneous mass in your hands, you can safely form products. Give the candies any shape you like.
8. For greater beauty, dessert yummy should be generously sprinkled with cocoa.

In modern stores you can find sweets for every taste - cakes, sweets, cookies. However, what could be tastier than a delicacy prepared at home with your own hands? In this article you will find several interesting recipes how to make candy at home. All of them are quite simple, do not require special skills in cooking and financial costs for the purchase of ingredients. Your family and friends will definitely enjoy this treat.

Ingredients for Raffaello sweets

Everyone loves delicate taste snow-white air "Raffaello". And you can get even more pleasure from this delicacy by preparing sweets at home.

The photos in the article will prove that such a dessert looks no worse than the one purchased in the store. For cooking you will need:

• 100 g almonds;
• 200 g of condensed milk;
• 200 g coconut flakes;
• 100 g of white chocolate;
• 200 g butter;
• vanilla sugar taste.

We make "Raffaello" with our own hands

To make "Raffaello" (sweets) at home, you need to melt or knead the butter with a spoon, gradually adding condensed milk to it, 50 grams of coconut chips, vanilla sugar. The resulting mass is well mixed or whipped with a blender until uniform consistency. Then it should be put in the refrigerator for a day to solidify.

The frozen mass is scooped up with a teaspoon. Almonds are placed inside and a ball is formed. Then the candy should be dipped in melted chocolate and rolled in coconut flakes. The standard color of "Raffaello" is white, but if desired, shavings of different shades can be used for decoration.

What to cook sweets "Iris"

A favorite childhood treat - sweet milk toffees - you can easily cook yourself. The recipe for sweets at home does not require much time and money.

Ingredients needed to make toffee are:

• one and a half glasses of sugar;
• one glass of milk;
• three tablespoons of honey;
• 25 grams of oil;
• half a teaspoon of citric acid.

How to cook toffee in half an hour

To cook sweets at home, you need a pan with a thick bottom. First, milk is brought to a boil. Then sugar and butter are added there. The resulting mass must be cooked over low heat, while stirring constantly. When it thickens a little, citric acid and honey are added. All components are well mixed and boiled for about 30 minutes.

When the mass has darkened and thickened, it should be poured into molds previously prepared and greased with butter, put in the refrigerator to solidify.

What are truffles made of?

Sweets called "Truffle" appeared in the 19th century and were considered a delicacy for the rich. Despite the abundance of their varieties, real truffles have a rich chocolate flavor.

For cooking you will need the following components:

• 150 g dark chocolate;
• 3 tablespoons of cocoa;
• 70 ml of cream with high fat content;
• 1 teaspoon vanilla essence;
• 2 tablespoons powdered sugar;
• 1 tablespoon rum or cognac

Truffles cooking steps

If you plan to make truffles at home, you need to finely chop the chocolate. Then it is melted in a water bath. Cream is mixed with powdered sugar and brought to a boil. Chocolate is poured with cream and stirred until a homogeneous consistency. The resulting cream is called "ganache". Vanilla essence and alcohol are added to it, and everything is mixed well again.

The mixture is covered with cling film and placed in the refrigerator for one hour to solidify. When the ganache acquires the consistency of plasticine, you can begin to form truffle candies at home. Small balls roll from the mixture, which should then be removed in a cold place for 20 minutes. Cocoa is scattered on the plate, in which you need to roll the frozen sweets.

Ready truffles can be stored for some time in the refrigerator, previously hidden in an airtight container. For decoration, in addition to cocoa, you can use coconut flakes, chopped nuts, crumbs from cookies or chocolate.

Ingredients for Turkish Delight

lovers oriental sweets can cook wonderful Turkish sweets at home. To make Turkish Delight with citrus flavor, you need the zest of one orange or lemon, 3 drops of orange or lemon oil. Also needed are 5 tablespoons of powdered sugar, 5 cups of sugar, half a cup of starch, 2 cups of water.

Oriental delicacy recipe

Cooking sweets at home is carried out in several stages. Starch is diluted in one glass of water so that no lumps remain. Sugar is mixed with the remaining water. The syrup is then brought to a boil. After that, it cooks for about 15 minutes. Diluted starch is poured into sugar syrup. Also zest is added to it. The mass should be, stirring constantly, cook over low heat until thickened. If the resulting mixture lags behind the walls of the dish, you can add oil and stir.

Turkish delight is laid out on parchment paper with a layer of 2-3 cm and placed in a cold place to harden for 5 hours. Then it is cut into cubes and sprinkled with powdered sugar.

Ingredients for Chocolate Fudge Dessert

If you love chocolates, and even with nuts, this recipe is what you need! Rich taste cocoa will bring unforgettable pleasure, and nuts will give a lot of energy.

To prepare these tasty candy at home, you will need the following products:

• 170 g dark chocolate;
• 200 g of condensed milk;
• 1 cup nuts (walnuts, almonds or peanuts)
• 20 g butter.

You can use multiple different types nuts at the same time, or replace them with cookies or candied fruit. This article provides a recipe for fudge with almonds.

Step by step guide to making chocolate fudge

Before you start making chocolates at home, you should prepare the almonds. It must be poured with boiling water and let stand for 15 minutes. Then the skin is removed from the nuts. Peeled almonds should be dried for 15 minutes in an oven heated to 180 ° C, or in a frying pan, and then cut into small pieces.

Put chocolate, condensed milk, butter in a saucepan and put on fire. When all the ingredients are melted, the mass is thoroughly stirred until a homogeneous consistency is obtained. Then almonds are added and mixed well again.

The resulting fudge is laid out with a layer of 2-3 cm in a form covered with parchment paper, and is placed in freezer for 2 hours to harden. Ready sweets should be cut into pieces.

Components for the preparation of "Bird's milk"

Delicate soufflé in chocolate called "Bird's Milk" is prepared quite simply. The recipe for sweets at home involves the use of such ingredients:

• 100 ml of milk;
• 100 g of chocolate;
• 4 tablespoons of sugar;
• 15 g of gelatin;
• 2 eggs;
• 2 tablespoons of butter.

We cook the most tender "Bird's milk"

First you need to pour gelatin 50 g of cold milk and leave for 15 minutes so that it has time to swell. Next, you should break 2/3 of the chocolate into small pieces, melt in a water bath, grease it inside the candy molds and put in the refrigerator for half an hour to harden.

The eggs must be carefully separated. Proteins are placed in the refrigerator. The yolks are beaten with sugar with a mixer for 2-3 minutes until light cream. After that, the remaining milk is poured in, and the mass is whipped further until a homogeneous consistency is obtained.

The mixture must be boiled in a water bath until thickened, while stirring constantly. Then the cream can be removed from the heat, add oil to it and mix thoroughly. Gelatin with milk is placed in a water bath and boiled, stirring, until a homogeneous liquid is obtained. Without bringing to a boil, the mixture can be removed from heat and left to cool.

When the gelatin is a little warm, it must be poured in a thin stream into custard and stir. Proteins are whipped with a mixer into foam and added to the previously obtained mass. Next, the cream is distributed into molds smeared with chocolate, and left in the refrigerator for a minute so that the soufflé can set. The remaining chocolate is melted and covered with candies in molds. After "Bird's milk" has been in the refrigerator for 4-5 hours, it will be completely ready.

Sugar candy - a delicacy from childhood

Who among us did not try sugar candies in childhood? A bit forgotten, but delicious treat You can make your own and make your family happy with it. For cooking, you will need special molds. If you don’t have any, you can use any, after lubricating them with oil. To make lollipops, you will need the following ingredients:

• 150 g of sugar;
• 130 ml of water;
• 1 teaspoon lemon juice;
• 5 drops of vegetable oil.

Making sugar candy

To make your own sweets at home, you should pour sugar with water, put on fire, bring to a boil. Then the syrup is boiled over low heat until it starts to darken. It is worth carefully monitoring the boiling mass so that it does not burn, otherwise the sweets will be bitter. When the syrup is ready, you need to add lemon juice to it and stir.

Molds are lubricated with vegetable oil, and poured into them hot caramel. You can insert skewers or toothpicks into them, then you get lollipops. After cooling completely, the candy will harden and be ready to eat. By the way, to get different tastes and flavors can be instead lemon juice add vanilla extract or any fruit juices to the syrup.

If your family has a sweet tooth, be sure to please them with sweets. own cooking. Firstly, they will be more useful than store-bought ones, because they are not used in their preparation. harmful components. And secondly, a delicacy cooked at home is always much tastier. The recipes in this article are quite simple. Even an inexperienced cook can master them.

Do you want to make sweets at home that will be tastier than any, even the most expensive ones? chocolate truffles? Do not believe that you can make such sweets at home? Then stock up on bitter chocolate, butter and cream. We will arrange a small chocolate factory in a separate kitchen.

Ingredients:

for 25-30 sweets:

• 250 g chocolate
• 150 g cream from 35% fat
• 25 g butter
• cocoa or crushed waffles
• 2 tbsp. tablespoons of rum or cognac

How to make chocolates at home

Take out the oil in advance so that it is at room temperature.

Grate chocolate.

Pour the cream into a saucepan and bring to a boil. But do not boil - remove from heat as soon as the first bubbles appear.

Pour cream into bowl with chocolate

Add oil and mix vigorously until smooth.

The mass will be smooth and shiny. And the smell...

Concerning alcohol additive, then you can do without it. But if you want homemade sweets to turn out amazingly tasty (I'm not exaggerating), then add 2 tablespoons to the chocolate mass white rum. Place in the refrigerator to chill for three hours.

During this time, the chocolate mass will thicken quite strongly, but will not yet become solid. If you keep it in the refrigerator for a day, then it will be possible to cut sweets in the form of sticks with a knife. Our task is to make classic round truffles.

As a sprinkle, you can use cocoa or, for example, waffle crumbs.

Pour the cocoa onto a plate. We take a teaspoon with a slide of chocolate mixture. We spread on cocoa and roll up round sweets.

The difference between homemade sweets and those bought from them is not only delicious fresh taste, but also in the fact that such homemade sweets cannot be stored in the buffet, but only in the refrigerator and no more than two or three days. Personally, I have not tried to store these sweets. I only manage to roll the candy out of the mass. There are plenty of people around who want to eat everything straight from the bowl.

Other homemade chocolates

If you like making sweets and want to diversify your confectionery repertoire, then you can prepare the following candy options:

• orange: 2 tablespoons Cointreau liqueur + freshly grated zest of one orange,
• walnuts: divide 200 g of roasted hazelnuts into two parts - set aside 30 whole kernels, and finely chop the remaining nuts; roll whole nuts inside chocolate balls and roll them in nut crumbs,
• coconut: add 2 tablespoons of malibu liquor to the chocolate mass and roll the finished candies in coconut flakes,
• coffee: add 2 tablespoons of coffee liqueur and a tablespoon of very finely ground coffee.

Check out others' recipes on the site.

Some psychologists associate the love of sweets with disorder, stress and lack of love. We, the sweet tooth, will not enter into discussions with embittered people, but simply smile and unfold a delicious chocolate candy. Let unromantic lovers of pickles know - we are ready to give our loved one the last piece of chocolate. Sometimes we are so overwhelmed with warm feelings for loved ones and ourselves that we can make chocolates at home with our own hands.

Chocolate psychotherapy

New Zealand psychotherapist Murray Langham has been studying chocolate for many years and even wrote several books about it. According to the author, one can determine the character of a person by his favorite type of chocolate.

Chocolate Therapist Murray Langham is a licensed physician, but he has worked as a chef for many years and his conclusions have practical implications. Now Landham has his own confectionery company. Here are some secrets from a hypnologist-chocolate therapist.

Candy shape:

• If you like round candies, you are a social extrovert.
• Balanced, honest and reliable people choose squares.
• Those who prefer oval sweets easily converge with people, feel great in a new society and often become the soul of the company.
  • Lovers of rectangles know how to listen to the interlocutor and always remain calm.
  • Can't take your eyes off the strange candies wrapped in spirals? This gives you a personality that is very energetic, but disorganized.
  • Diamonds attract those who dream of wealth.
  • People of triangles have little interest in the feelings of others, but they are easy-going.

Type of chocolate:

• Milk chocolate is made for sentimental romantics.
• Dark chocolate lovers strive for innovation in all areas of life.
• Those who prefer chocolate white color, endowed with a heightened sense of justice, but at the same time they lack courage.
• Gourmets and connoisseurs of comfort cannot resist bitter chocolate.
• If you are not too worried about the type of chocolate, then you are a flexible person and always ready to compromise.

Candy filling:

• Nuts in the filling are liked by tactful people with a developed sense of style.
• Passionate and dreamy natures will not refuse coconut flakes.
• Fans of mint taste are distinguished by a lively imagination.
• Coffee filling for the impatient.
• Reliable and faithful people love sweets with orange jam.
• Spirituality is manifested in the love for Turkish Delight filling or jelly.
• Chocolate fudge will delight sensitive individuals.

Homemade chocolates are good because you can choose the color, shape and filling yourself. Sweetness, prepared with your own hands, will allow you to express yourself and show your culinary skills.

Secrets of making homemade chocolates

Cooking chocolates is a simple task, you just need to know a few rules:

Chocolate does not like heat and temperature changes.

The temperature in the room should not exceed 20 ° C. It is also necessary to observe temperature regime when melting chocolate, otherwise the candies will be dull and "gray". The ideal temperature for dark chocolate is 32 ° C, for milk - 30 ° C, for white - 28 ° C. When the sweets are ready, leave them to harden at a temperature not exceeding 20 ° C. If the room is warmer, put in the refrigerator for 10 minutes, but not in the freezer.

Not a drop of water

The molds must be completely dry. The water in the melted mass will provoke crystallization, and the sweets will be spoiled.

Correct melting

Chocolate candies home cooking can be made from cocoa, drops or bar chocolate without fillers. Drops are easier to melt, the tiles should be crushed by hand or grated on coarse grater. You can melt chocolate in the microwave or in a water bath, but in the first case it is difficult to control the temperature. It is not recommended to heat the mass in a saucepan over a fire, as the chocolate will burn and everything will be spoiled. Heat the chocolate in the bath to about 45 ° C and bring down the temperature by adding cold drops or crumbs.

Use molds

Dry silicate or polycarbonate molds - perfect option. Candies will be attractive and glossy. You can pour chocolate into the packaging left over from the finished sweets, but you won’t get a spectacular gloss. You can give shape without molds, and provide gloss with glaze.

Choice of toppings

Chocolate goes well with prunes, dried apricots, nuts, nougat, ganache, marzipans. Ganache is made from chocolate, cream, rum or cognac. Nougat must be heated to 25 ° C before filling. Too hot filling spoil the chocolate.

You can also put inside fresh berries, but it is better to use jam. In combination with ganache, the filling will be very tasty. Ganache does not harden like chocolate, it always retains a plastic consistency.

Storage conditions

The shelf life of homemade sweets depends on the filling. If you used dried fruits, ready-made sweets can be stored in the refrigerator for longer than a month. The ganache filling can go bad faster. If the sweets contain nuts, the shelf life increases, and the fresh fruit filling cannot be stored even for a couple of days.

Homemade Chocolate Candy Recipes

Making candies with your own hands is not difficult, it all depends on the chosen recipe and your confectionery experience. Start with the most simple recipes, and pretty soon you will be able to cook chocolate masterpieces.

Chocolates from cocoa "Balls"

Compound:

• 100 g cocoa powder
• 300 g dry biscuits
• 250 ml milk
• 200 g butter
• 100 g walnuts
• 250 g sugar
• 50 g powdered sugar

Cooking:

1. Mix cocoa with sugar.
2. Pour warm milk, stir and cook until the sugar is completely dissolved.
3. Grind cookies in a meat grinder, coffee grinder or by hand.
4. Pour hot cocoa over cookie crumbs. Mix thoroughly so that there are no lumps. Leave to cool.
5. Add soft butter and knead into a smooth paste.
6. Form into balls and roll in crushed walnuts. Sprinkle with powdered sugar.
7. Chill in the refrigerator for an hour.

These simple candy similar to the potato cake. Even a child is able to cook them, and adults and children love this delicacy.

Cocoa sweets with almonds

Compound:

• 100 cocoa powder
• 100 g butter
• Half a glass of powdered sugar
• 50 g peeled and toasted almonds

Cooking:

1. Melt the butter.
2. Add powdered sugar. Slowly add cocoa, stirring constantly.
3. Let the mass cool and form candies.
4. Place a nut in the middle of each.
5. Sprinkle with powdered sugar
6. When the sweets have cooled, send them to the refrigerator for a couple of hours.

Sweets with condensed milk and powdered milk

Compound:

• Powdered milk - 150 g
• Boiled condensed milk - 200 ml
• What-powder - 100 g
• Powdered sugar - 50 g
• Butter - 50 g
• Walnuts - 150 g
• Banana - 1 pc.

Make sweets from milk powder at home to please yourself and the children. From this amount of products, approximately 30 candies are obtained.

Cooking:

1. Heat the oil in a water bath and dissolve the powdered sugar in it.
2. Mix with boiled condensed milk.
3. Add dry milk and cocoa. Mix the mass with a mixer in a container with high edges. Place in refrigerator.
4. Roast the nuts in a dry frying pan. Walnuts can be replaced with any other. Select some of the nuts for the filling, make crumbs from the rest to roll the sweets.
5. Cut the banana into slices about 2 cm thick and divide each into three parts.
6. Lubricate your palms with butter so that the chocolate mass does not stick to your hands.
7. Take the mixture with a teaspoon and roll into balls with your palms. Flatten the ball with a cake, put a slice of banana and a nut. Close up and roll up the ball.
8. Roll sweets in crushed nuts and send to a cool place for several hours.

Powdered milk sweets with banana at home will be delicious, but they do not need to be stored and prepared for the future for a long time. Sweets in the fridge fresh fruit can be stored no more than 2 days.

Prunes in chocolate

Everyone's favorite prunes in chocolate at home will be even tastier. Prepare the prunes in advance: rinse, pour boiling water for 20 minutes, remove the seeds, lay them on a board to dry the fruits.

Compound:

• 200 g pitted prunes
• 100 gram dark chocolate bar
• Roasted almonds, peanuts, walnuts or any other nuts - approximately 150 g

Cooking:

1. Roast the nuts in a dry frying pan.
2. Put a nut into each swollen and dried prunes.
3. Melt the chopped chocolate in a water bath.
4. Prick the prunes on a fork and dip into the chocolate.
5. Lay the candy on the parchment.
6. When the first layer of chocolate hardens, repeat the procedure.

Truffle sweets with "drunk" cherries at home

Compound:

• Dark chocolate (not less than 75% cocoa) - 250 g + 150 g for glaze
• Heavy cream - 250 ml
• Butter - 50 g
• Dried cherries - 35-40 pieces
• Cognac - 75 ml
• Almonds or walnuts for garnish
• Cocoa - 4 spoons

Cooking:

1. 12 hours before making sweets, pour cognac over the cherries, cover with a lid or film.
2. Chop the chocolate.
3. Boil the cream, add the chocolate and stir until it dissolves.
4. Add butter, cool and refrigerate for several hours.
5. Remove the cherries from the cognac and dry them with paper towels.
6. Roll the cold chocolate mass into balls, the size of Walnut. Put a cherry in the middle.
7. Put the finished sweets on a plate and refrigerate for 10-15 minutes.
8. Chop the peeled and toasted nuts. Finely chop the remaining cherries.
9. Melt chocolate for icing in a water bath, let it cool.
10. Prick the truffle on a fork or skewer, dip in cold glaze, place on a wire rack and garnish with nuts and cherries.
11. Glaze is not enough for all the sweets, roll the rest in cocoa. On the same dish or in a box, candies with different surfaces will look interesting.
12. Ready truffles should cool in the refrigerator for at least an hour.

Truffles made from cocoa and milk powder

Compound:

• glass of sugar
• 100 ml cream
• 100 g butter
• Egg white - 1 pc.
• Cocoa - 100 g + 25 g for sprinkling
• Powdered milk - 100 g
• Tablespoon each of powdered sugar and crushed nuts for sprinkling

Cooking:

• Add sugar to the cream, heat over low heat and cook for three minutes.
• Remove from heat, add butter, milk powder and cocoa. Stir until smooth.
• Beat the chilled proteins in a thick foam.
• Mix with chocolate mass and keep warm for 30 minutes. During this time, the mass should thicken. After that, send it to the refrigerator.
• Mix the crushed hazelnut powder, powdered sugar and cocoa.
• Shape the candies into traditional truffle slides or balls. To prevent chocolate from sticking to your palms, grease them with butter. If desired, you can put a filling in the middle of each candy.
• Truffles must stand in cool place few hours.

Sweets "Bird's milk" at home

Everyone knows delicious sweets since childhood. Do-it-yourself "bird's milk" will be even better, although you will have to tinker.

Compound:

• 180 g sugar
• 150 g condensed milk
• 100 g butter
• 3 egg whites
• 15 g gelatin
• 100 ml water
• 300 g dark chocolate

Cooking:

1. Pour sugar and gelatin with water and put on a small fire. Stir until everything is dissolved. Do not bring to a boil.
2. Whisk warm oil mixer, gradually pouring in the condensed milk.
3. Whip the whites into a thick foam.
4. Pour the gelatin into the egg whites in a thin stream, continue beating.
5. Add condensed milk with butter. Beat until smooth.
6. Pour the mixture into molds and refrigerate for 3 hours.
7. Melt the chopped chocolate in a water bath and cool to room temperature.
8. Prick the frozen soufflé on a fork and dip in chocolate. Place candies on a plate.
9. "Bird's milk" will be ready when the chocolate hardens and becomes solid.

The idea of ​​making truffle or "Bird's Milk" sweets at home may seem strange - the choice of chocolate in stores is huge. Each chocolate girl has her own arguments - some like to invent own recipes and find new tastes, others want to be sure of the composition of products, others are not satisfied with the traditional design of sweets. Experiment and please yourself and your loved ones!