Chocolate truffles

Interesting homemade candies - chocolate truffles! Chocolate truffles are a worthy company for a home tea party! Homemade natural delicacy, cooked with love, will conquer the heart of anyone. The recipe is obviously ambiguous, because someone gets neat truffles, someone does not. The reason is unknown, if there is information, then share your experience of making similar sweets, they are very good!

MariaS

Recipe author

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Composition / ingredients

Servings:

Milk powder

200

Cocoa powder

2.5

Butter

Walnuts

100

Water

100

Sugar

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 14 g

Fats 31 % 26 g

Carbohydrates 52 % 43 g

422 kcal

GI: 44 / 0 / 56

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the necessary products for making chocolate truffles. These are milk powder, cocoa powder of good quality, granulated sugar, butter (natural, high quality), a little water and walnuts.
Step 2:
Pour clean water into a saucepan, add granulated sugar, bring to a boil and, stirring, boil for about 5 minutes.
Step 3:
Add butter and cocoa powder to the hot syrup. Since it is cocoa that will determine the future piece of ready-made sweets, then do not be stingy and buy high-quality cocoa.
Step 4:
Add the walnuts chopped into crumbs.
Step 5:
Then gradually add powdered milk and carefully observe the consistency, as soon as the mass becomes thick enough and does not stick to your hands, then you do not need to add more milk. Further opinions vary: someone says that the mass needs to be formed while it is warm, someone claims that it belongs in the refrigerator or even the freezer, where it will condense and form well.
Step 6:
Roll the formed candies in something delicious: in chopped nuts, in cocoa powder, in coconut chips, in crushed waffles, in powdered sugar.

When preparing these chocolate truffles, powdered milk "took" much more than 200 g. The finished chocolate mass formed perfectly after significant cooling, but did not want to keep its shape at all. Beautiful balls in a few minutes spread out into no less beautiful cakes, and it was the candy balls that I wanted. Perhaps it's in powdered milk (I took fat, because it also happens to be fat-free), perhaps I evaporated the syrup a little. It's hard to say. Therefore, I state: the sweets are delicious, but the shape is unpredictable.