Handmade Candy truffles

Step-by-step cooking

1. Step 1:

   

   This is a basic candy recipe-you can vary endlessly! Go ahead!

2. Step 2:

   

   Pour 100 ml of cream into a saucepan and melt a chocolate bar in them.

3. Step 3:

   

   Should get a fairly thick chocolate mass. At this stage, you can add a little cognac, rum, raisins, biscuit crumbs or chopped nuts. Cool on the balcony or in the refrigerator so that the mass hardens.

4. Step 4:

   

   Peel pistachios, exfoliate as much as possible. Finely chop with a knife.

6. Step 5:

   

   Divide the frozen chocolate mass with a spoon into about 15 parts.

7. Step 6:

   

   In the same saucepan (so as not to wash it again), melt another chocolate bar. To make the mass more liquid, add cream there. From frozen chocolate in thin rubber gloves, roll up balls, put them on a plate. Dip each ball in liquid chocolate and throw it into a bowl with chopped nuts, roll it so that the ball is evenly covered with nut crumbs.

8. Step 7:

   

   Arrange the balls in containers and put in the refrigerator. They can be stored there for a month. Finita! Bon appetit!