How to make chocolates at home. Step-by-step description of making chocolate fudge

Chocolate is the true weakness of all sweet tooths! There has long been a myth that chocolate is harmful, but this is absolutely not true, the main thing is to consume it in reasonable quantities. Chocolate renders invaluable benefits for a person:

slows down the aging process in the body,
improves mental activity,
improves mood,
enhances libido,
helps improve immunity.

Based on this product, a wonderful delicacy is prepared at home, which no one can resist - chocolate candies. However, store-bought chocolates, in addition to useful substances, often contain harmful chemical additives, but this is not a reason to completely abandon this delicacy! We invite all those with a sweet tooth, as well as just dreamers and creative people, to experiment and make chocolate candies on their own! Especially for you, we have collected recipes on how to make the most popular chocolates at home. They are not only not inferior to their counterparts on sale, but also taste qualities, but even surpass them! In addition, preparing such sweets at home will be much more economical, which, of course, will appeal to any reasonable housewife!

Quick chocolates

This is the simplest recipe for making chocolates at home. However, the resulting delicacy will have an amazing taste, and preparation will not take much effort. We recommend you try it!

250 grams of cocoa powder;
150 grams of butter;
150 ml water;
100 mo of milk;
30 grams of flour;
120 grams of granulated sugar.

Preparation:

Water is poured into the pan and heated, but not brought to a boil. At that time butter needs to be melted in microwave oven or in a water bath and mix it with cocoa powder until smooth. A mixture of butter and cocoa, milk, flour and sugar is added to the heated water. All this is thoroughly mixed, avoiding the formation of lumps.

The chocolate mixture is poured into the prepared container, on the bottom of which there is food foil, which must be evenly distributed over the entire area of the container. After this, the dishes with the chocolate mass are put away freezer for 2 hours until hardened. The frozen delicacy is cut into pieces and ready to eat!

Chocolate surprise candies

This chocolate treat very often found in gift boxes! We are used to buying such sweets for ourselves and our family, as well as giving them as gifts. However, you can make this sweetness at home yourself, putting a piece of your soul into it and present it as a gift to a loved one. These handmade sweets will be appreciated by everyone!

200 grams of dark chocolate;
150 grams of almonds;
100 grams of dates;
50 grams of white chocolate.

Preparation:

First of all, you need to melt the dark and White chocolate in a water bath in different containers. While the chocolate is heating, there is time to remove the pits from the dates, and instead put 1-2 nuts there. After this, white chocolate is carefully applied to the place where the cut was made on the date in order to seal the filling. After this, the dates with white chocolate must be placed in the freezer for 2 hours.

After the time has passed, the dates in white chocolate are removed from the refrigerator and they must be completely dipped in melted dark chocolate one by one and placed on food foil. After everything is done, the candies are put back into the freezer for 3-4 hours until the chocolate has completely hardened.
Ready-made candies can be decorated with white chocolate and coconut flakes on top. This delicacy will not leave anyone indifferent!

"Bird's milk"

Candies " bird's milk"We are all familiar with childhood However, few people have tried to cook them at home on their own. And in vain! They are very easy to make; any novice cook can do it.

Ingredients required for cooking;

200 grams of chocolate;
3 egg whites;
3 grams of citric acid;
200 grams of granulated sugar;
30 grams of gelatin;
150 grams of condensed milk;
150 grams of butter.

Preparation:

First of all, gelatin must be poured cold water and leave it for 25 minutes so that it swells. At this time, the whites are whipped using a mixer, and it is necessary to gradually add citric acid.

Melt the butter in a water bath and mix it with condensed milk. Let's return to gelatin. Sugar and gelatin are added to the container with the frozen mass, and the mixture is heated in a water bath.

“You should not bring the gelatin to a boil, otherwise it will not thicken, which can ruin the process of making candies.”

After heating the mass, it must be mixed with whipped egg whites, melted butter and condensed milk until a homogeneous consistency is obtained. The resulting mass is poured into the prepared form in which the candies are planned to be made, and then it is put into the freezer for 2 hours until it hardens.

At this time, you need to melt the chocolate in a water bath and cool it. After 2 hours, the resulting soufflé is dipped in melted chocolate and laid out on foil, after which the bird’s milk is put back into the refrigerator so that the chocolate hardens.
At the final stage, you can decorate the bird's milk with whipped cream or do without it. Homemade Bird's Milk candies are much tastier than those sold in stores. Treat your loved ones to these sweets once, and they will ask you to make them very often!

Preparation of truffles

Truffles – exquisite delicacy, loved by many gourmets. However, these candies have one drawback - they are quite expensive compared to other candies. This is where a recipe on how to make truffles at home comes to the rescue! Homemade truffles will be very tasty and more economical compared to their counterparts from store shelves.

Ingredients needed for cooking:

200 grams of dark chocolate;
65 mo of heavy cream;
40 grams of powdered sugar;
30 ml cognac;
25 grams of chopped nuts;
80 grams of cocoa powder.

Preparation:

The chocolate should be melted in a water bath. At this time, the cream is mixed with powdered sugar, heated, but not brought to a boil, and the mass is mixed. After this, the resulting mass is added to the melted chocolate and everything should be mixed again.

Then cognac and nuts are added to the same container, the mixture is thoroughly mixed again. After this, the mass is put into the refrigerator for 90 minutes. After an hour and a half, it is removed from the refrigerator; the consistency should be like plasticine.

Cocoa powder is poured into a plate, and hands are moistened with water, and the process of forming truffles begins - sculpt them either round or triangular shape. Once the truffle is formed, it is dipped in cocoa powder.

The resulting truffles are put in the refrigerator for 60 minutes, and after that time they are ready to eat!

Candies "Toffee"

Anyone who has tried these sweets at least once will never be indifferent to them! The amazing combination of toffee, nuts and chocolate makes these sweets incredibly delicious! Both children and adults love the “Toffee” delicacy. Try making Toffees yourself at home, we assure you that absolutely everyone will like them!
Ingredients needed for cooking:

200 grams of slab butter toffee;
40 grams of hazelnuts;
40 grams of dark chocolate;
60 ml cream;
25 grams of butter;
A little sunflower oil.

Preparation:

Creamy toffee is crushed and melted in a water bath. To make candy, add 10 grams of butter, 30 ml of cream to this mass and mix everything thoroughly until a homogeneous consistency is obtained. The hazelnuts are peeled and lightly roasted. The candy mold is greased sunflower oil and melted iris is distributed into its cells. You need to put 1 nut in each cell so that it is in the center of the iris mass.

After this, the form is sent to the refrigerator for 20 minutes. At this time, the chocolate is melted in a water bath, and then the remaining cream and butter are added to it.

After 20 minutes, the mold with the candies is removed from the refrigerator and the chocolate mixture is carefully placed on top of each candy. When everything is done, the form with the candies is put into the refrigerator for 5 hours. After the time has passed, the Toffee candies are ready, you can treat yourself and your household to them!

"Grillage in chocolate"

Chocolate covered roasts are very popular candies. This oriental sweetness It’s also very easy to make at home yourself. There is nothing complicated in the cooking recipe, anyone can do it!
Ingredients needed for cooking:

500 grams walnuts;
150 grams of granulated sugar;
70 ml water;
30 ml lemon juice;
200 grams of dark chocolate;
50 ml cognac.

Preparation:

First of all, you need to chop the walnuts. Then water is poured into the pan and sugar is poured out, this mixture is heated over low heat and cooked until it reaches a thick consistency and acquires golden color. After the syrup is ready, add to it lemon juice and chopped walnuts and mix everything thoroughly. It's time to start shaping the candies! To do this you need to take a small amount of mass and give the candies a round or oblong shape. The finished roast is left in the refrigerator for 30 minutes. At this time, the dark chocolate must be melted in a water bath, and then add cognac to it and mix thoroughly.

After the chocolate glaze is ready, the roasting pan is removed from the refrigerator and each candy must be soaked in the chocolate mixture. The finished candies are laid out on food foil and sent to the freezer for 2 hours until hardened. After the time has passed, the “grillage in chocolate” chocolates are ready to eat!

Tips for making chocolates at home

In order for the chocolates you make yourself to turn out delicious the first time, you need to follow a few subtleties. Familiarize yourself with them and you will avoid many mistakes that are made quite often when making this delicacy:

In the process of creating candy recipes, any heated mass should never be brought to a boil, so it is necessary to monitor the heating process and remove the container in which chocolate, milk or something else is heated before the product begins to boil.

To make candy, you only need to use fresh food good quality.

Advice: “never use stale milk and dairy products, gelatin, the packaging of which was opened more than 2 months ago to make sweets at home, this can lead to a sad result, the most harmless of which will be that the sweets will not turn out.”

To prepare this delicacy, purchase special form with cells. This will allow you to give them any desired shape, make them beautiful and appetizing.

Be smart! Perhaps at home, you will want to add a little vanilla, marzipan or nut crumbs, this can be done easily! And if you don’t like dark chocolate, then replace it with milk chocolate, the main thing is to take chocolate without filler.

The form filled with sweets must be closed when putting it in the freezer - use cling film for this. Otherwise, you won’t get much candy nice smell and they won't be as appetizing. Make candy in good mood and put a piece of your soul into it - this is the key to an excellent result!

As you can see, making chocolate candies at home is quite easy, and most importantly, it does not require any rare ingredients. Therefore, no matter what chocolate candy recipe you choose, it can easily be implemented in every kitchen!

Hello, my dear readers and blog guests! Homemade sweets are a strong competitor to store-bought sweets - any gourmet will confirm this fact. Homemade treats are favored not only by naturalness and freshness, but also by the wonderful opportunity to select ingredients in accordance with family preferences. And today I will share with you the secrets of preparing the most delicious and original delicacies!

How to make candy at home

Having prepared one of the dishes I offer at home, you will definitely not remain indifferent.

DIY candies “Bird's milk”

Product set:

Butter (100 grams)
Dark chocolate(1 tile)
Granulated sugar (to taste)
Gelatin (15 grams)
Fresh chicken whites (4 pieces)

Cooking technique:

Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
Now you need to thoroughly beat the whites with sugar (the amount of sand is adjusted to taste). Add the cooled gelatin mass in parts.
Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If desired, you can cook homemade frosting– it will adequately replace store-bought dessert.
Separate half chocolate mixture. Spread it on the bottom of a deep baking tray lined with baking paper, and then immediately put the container in the refrigerator.
When the chocolate has hardened slightly, it’s time to spread the lush protein mass. On top of it you need to pour the remaining glaze, preheated to a warm state.
Place the mold in the refrigerator and wait for the chocolate shell to completely harden.
Next, the dessert is cut into pieces of the desired shape. The most delicate soufflé goes well with tea and coffee!

Wafer sweets at home

Product set:

Dry baby formula "Malyutki" type (1 cup)
Coconut flakes or cocoa powder (for dusting)
Butter (80-100 grams)
Wafers with any filling (200 grams)

Cooking technique:

Divide the waffles into layers. Carefully remove the filling: it must be combined with softened butter.
Pour in the baby formula in small portions - the end result should be a thick, dense mass. Roll into balls of the same size.
Crumble the “emptied” waffles, and use the resulting crumbs to bread the sweet rounds.
Finally, the candies can be rolled in coconut flakes or generously sprinkle with cocoa - rely on personal taste!

How to make “Korovka” candies at home

Product set:

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

Cooking technique:

Boil the milk in a small saucepan.
Add 25-30 grams of butter. Add sugar at the same time.
Mix the mixture thoroughly and wait until it boils again.
Keep cooking sweet mass until thickened. Then stir in lemon juice and honey.
After 35-40 minutes, the saucepan can be removed from the heat. Distribute the candy base among the molds (a container for regular or figure ice).
Refrigerate the mold until completely frozen. Tasting homemade “Korovka”, you will certainly be amazed delicate consistency and the amazing taste of the delicacy!

Dietary pumpkin candies

Product set:

Pumpkin puree(1 glass)
Ground cinnamon(half a teaspoon)
Ginger powder (on the tip of a knife)
Butter (50 grams)
Ground nuts(half a glass)
Granulated sugar (200 grams)
Salt (quarter teaspoon)
Cocoa powder (15 grams)
Milk (200 milliliters)
Vanilla sugar(1 teaspoon)

Cooking technique:

To make the puree, cut the pumpkin into slices, bake in the oven until softened and puree thoroughly in a blender.
Place the vegetable mixture in a saucepan, accompanied by sugar and vanilla. Add salt and pour in milk. After mixing, place the mixture on the stove and cook over high heat until it boils.
Now reduce the heat to low and leave the mixture to simmer for another forty minutes. From the beginning of caramelization, the mixture must be stirred continuously, otherwise it will burn.
Ultimately, 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.
Add a couple of tablespoons of butter and a small portion of crushed nuts. To flavor, add aromatic spices - cinnamon and ginger.
Place the homogeneous mixture into a bowl. Cool and put in the refrigerator for a couple of hours.
Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and coat generously. Dessert rounds should be stored refrigerated.

How to make lollipops at home

Product set:

Diluted citric acid (half a teaspoon)
Granulated sugar (250 grams)
Water (half a glass)
Fruit juice(1 tablespoon)
Powdered sugar (in large quantities)
Food coloring of any shade

Cooking technique:

Heat sugar and water in a thick-bottomed saucepan. After the syrup has boiled a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
Mix in any flavoring of your choice - it can be fruity / berry juice, milk, cocoa or coffee.
Add food coloring, as well as citric acid dissolved in hot water 1:1. Stir thoroughly.
Flatten on a baking sheet powdered sugar- there should be a lot of it.
Now take any round object of suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder to get a clear impression. Make indentations in a checkerboard pattern.
Place the sticks under the lollipops and fill the holes with syrup.
Expect the sweets to harden. In the future, to prevent the candies from sticking together, they can be generously sprinkled with powdered sugar.

“Drunk” candies for adults

Product set:

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

Cooking technique:

Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until as smooth as possible.
Add a tablespoon of alcohol different varieties. Liqueur can be any kind, but cherry is still preferable.
Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Then he also joins the lineup.
After thorough stirring, the filling goes into the refrigerator for the next hour.
Meanwhile, peel and crush the nuts into fine crumbs (to easily remove the husks from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
Add the remaining rum sweet powder And raw protein. Stir the mixture with a mixer or blender for three minutes, then put it in the refrigerator for an hour.
After cooling from almond marzipan you need to make a neat “sausage” (be sure to spread it on the countertop baking paper).
Cut the workpiece into equal parts and roll into rounds. Turn them into flatbreads, then spread the filling and seal the edges, forming sweet balls with filling.
Set up milk chocolate on a grater and roll in the candies one by one. The treat is ready to serve!

How to make curd sweets with strawberries at home

Product set:

Cottage cheese (250 grams)
Fresh or frozen strawberries (1 cup)
Sweet shredded coconut (a couple of tablespoons)
Butter (30 grams)
Breadcrumbs(for sprinkling)
Chicken egg (1 piece)
Granulated sugar (75 grams)
Flour (1 cup)

Cooking technique:

Beat the egg with granulated sugar. Add cottage cheese and butter, still whisking.
Add flour and knead curd dough.
Divide the base into small parts and form them into flat cakes.
“Plant” one strawberry for each blank. Roll into round pieces, dusting your hands with flour for convenience.
Now the “koloboks” need to be immersed in boiling water so that the curd “sets”. Keep them on the stove for three minutes after surfacing.
Remove the balls using a slotted spoon. Bread each candy in a mixture of crumbs and coconut.

DIY butterscotch with sour cream

Product set:

Honey (half a glass)
Granulated sugar (1.5 cups)
Softened butter (100 grams)
Sour cream (one and a half cups)

Cooking technique:

Mix sugar and honey and set to medium heat. Wait until it boils, stirring the ingredients continuously.
When the mixture acquires a beautiful amber hue, remove the dishes from the stove.
In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
Add soft butter. After thorough mixing, return the mixture to low heat and simmer for several minutes with constant stirring.
You can test readiness like this: scoop up some of it with a spoon. sweet mixture, place on a plate and wait a little - the toffee should soon harden. If necessary, you can add more honey or sugar.
Take baking paper and line the surface of the baking sheet. Process the parchment vegetable oil, post it candy mass and smooth it out well.
After a quarter of an hour, all that remains is to cut the iris and serve it with fragrant tea.

Orange candies 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)
Pastry powder (optional)
Lime (1 piece)

Cooking technique:

Rinse the lime and orange thoroughly. Remove the zest from the orange fruit and squeeze the juice from the remaining pulp.
Now squeeze out the juice from the lime. In total, for dessert you will need half a glass of fresh juice - mixed orange and lime.
Pour the juice into small saucepan or a stewpan. Add the chopped zest and granulated sugar, add a quarter glass of water.
Heat the mixture over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
Start adding semolina in small portions. Boil the mixture until thickened - usually about five minutes.
Crush the nuts with a blender and add to the manno-citrus porridge.
Roll balls of arbitrary size. Place the products on a plate and refrigerate until set.
Do delicious glaze for homemade sweets - a couple of trifles: just whip chicken protein with sweet powder.
Additionally, colored confectionery powder will help decorate the orange balls.

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:

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

Now you know how to make candy at home. I hope you liked the treat recipes. Bon appetit and see you again!

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

Ingredients:

for 25-30 candies:

250 g chocolate
150 g cream from 35% fat content
25 g butter
cocoa or crushed wafers
2 tbsp. spoons of rum or cognac

How to make chocolates at home

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

Grate the 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 the cream into the bowl with the chocolate

Add oil and stir 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 your homemade sweets to be stunningly delicious (I’m not exaggerating), then add 2 tablespoons to the chocolate mixture white rum. Let it harden in the refrigerator for three hours.

During this time, the chocolate mass will thicken quite strongly, but will not yet become hard. If you keep it in the refrigerator for a day, you can cut the candy into bars with a knife. Our task is to make classic round truffles.

You can use cocoa or, for example, waffle crumbs as a topping.

Pour cocoa onto a plate. Take a heaping teaspoon of the chocolate mixture. Place on cocoa and roll into round candies.

The difference between sweets prepared at home and purchased from them is not only delicious fresh taste, but also that such homemade sweets cannot be stored in a cupboard, but only in the refrigerator and no more than two or three days. I personally have not tried storing these sweets. I only manage to roll the candies out of the mass. There are plenty of people around who want to eat everything straight from the bowl.

Other homemade chocolate options

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

orange: 2 tablespoons Cointreau liqueur + fresh grated fine grater zest of one orange,
nuts: 200 g roasted hazelnuts divide 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 liqueur to the chocolate mass and roll the finished candies in coconut flakes,
coffee: add 2 tablespoons coffee liqueur and a tablespoon of very finely ground coffee.

Check out others' recipes on the site.

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

“Bird’s milk” with your own hands

Product set:

Butter (100 grams)
Dark chocolate (1 bar)
Granulated sugar (to taste)
Gelatin (15 grams)
Fresh chicken whites (4 pieces)

Cooking technique:

Pour a spoonful of gelatin with 100 milliliters of boiled water (it should be at room temperature). After waiting for swelling, place the composition on the stove and bring to a boil.
Now you need to thoroughly beat the whites with sugar (the amount of sand is adjusted to taste). Add the cooled gelatin mass in parts.
Break the chocolate bar. Add the butter and melt the sweet pieces in a water bath. If you wish, you can cook homemade glaze - it will adequately replace a store-bought dessert.
Separate half of the chocolate mixture. Spread it on the bottom of a deep baking tray lined with baking paper, and then immediately put the container in the refrigerator.
When the chocolate has hardened slightly, it’s time to add the fluffy protein mass. On top of it you need to pour the remaining glaze, preheated to a warm state.
Place the mold in the refrigerator and wait for the chocolate shell to completely harden.
Next, the dessert is cut into pieces of the desired shape. The most delicate souffles are in perfect harmony with tea and coffee!

Waffles at home

Product set:

Dry baby formula "Malyutki" type (1 cup)
Coconut flakes or cocoa powder (for dusting)
Butter (80-100 grams)
Wafers with any filling (200 grams)

Cooking technique:

Divide the waffles into layers. Carefully remove the filling: it must be combined with softened butter.
Pour in the baby formula in small portions - the end result should be a thick, dense mass. Roll into balls of the same size.
Crumble the “emptied” waffles, and use the resulting crumbs to bread the sweet rounds.
To finish, you can roll in coconut flakes or sprinkle generously with cocoa - depending on your 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)
Granulated sugar (one and a half to two glasses)

Cooking technique:

Boil the milk in a small saucepan.
Add 25-30 grams of butter. Add sugar at the same time.
Mix the mixture thoroughly and wait until it boils again.
Continue cooking the sweet mass until thickened. Then stir in lemon juice and honey.
After 35-40 minutes, the saucepan can be removed from the heat. Distribute the candy base into molds (a container for regular or figured ice is suitable).
Refrigerate the mold until completely frozen. When tasting homemade “Korovka”, you will certainly be amazed by the delicate texture and amazing taste of the delicacy!

Product set:

Pumpkin puree (1 cup)
Ground cinnamon (half a teaspoon)
Ginger powder (on the tip of a knife)
Butter (50 grams)
Ground nuts (half cup)
Granulated sugar (200 grams)
Salt (quarter teaspoon)
Cocoa powder (15 grams)
Milk (200 milliliters)
Vanilla sugar (1 teaspoon)

Cooking technique:

To make the puree, cut the pumpkin into slices, bake in the oven until softened and puree thoroughly in a blender.
Place the vegetable mixture in a saucepan, accompanied by sugar and vanilla. Add salt and pour in milk. After mixing, place the mixture on the stove and cook over high heat until it boils.
Now reduce the heat to low and leave the mixture to simmer for another forty minutes. From the beginning of caramelization, the mixture must be stirred continuously, otherwise it will burn.
Ultimately, 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.
Add a couple of tablespoons of butter and a small portion of crushed nuts. To flavor, add aromatic spices - cinnamon and ginger.
Place the homogeneous mixture into a bowl. Cool and put in the refrigerator for a couple of hours.
Combine the remaining nuts with cocoa powder and use for breading: separate the candy mixture with a teaspoon, roll into balls and coat generously. Dessert rounds should be stored refrigerated.

How to make lollipops at home

Product set:

Diluted citric acid (half a teaspoon)
Granulated sugar (250 grams)
Water (half a glass)
Fruit juice (1 tablespoon)
Powdered sugar (large quantities)
Food coloring of any shade

Cooking technique:

Heat sugar and water in a thick-bottomed saucepan. After the syrup has boiled a little, drop a little liquid directly into a saucer of cold water - when it begins to thicken, the dishes can be removed from the heat.
Mix in any flavoring of your choice - it could be fruit/berry juice, milk, cocoa or coffee.
Add food coloring, as well as citric acid dissolved in hot water 1:1. Stir thoroughly.
Spread the powdered sugar on the baking sheet – there should be a lot of it.
Now take any round object of suitable diameter (the size of the lollipops will correspond to it). Press into sweet powder to get a clear impression. Make indentations in a checkerboard pattern.
Place the sticks under the lollipops and fill the holes with syrup.
Expect the sweets to harden. In the future, to prevent the sweets from sticking 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 white)
Dark chocolate (150 grams)
Powdered sugar (half a cup)
Milk chocolate (20 grams)

Cooking technique:

Boil and peel the egg. Beat the butter until it turns white; then combine with boiled yolk and grind until smooth.
Add a tablespoon of different types of alcohol. Liqueur can be any kind, but cherry is still preferable.
Dark chocolate must be melted in a water bath (set aside a few cubes for making marzipan). Then he also joins the lineup.
After thorough stirring, the filling goes into the refrigerator for the next hour.
Meanwhile, peel and crush the nuts into fine crumbs (to easily remove the husks from the almonds, steam them with boiling water for 5 minutes). Pieces of dark chocolate also need to be crushed on a grater.
Add the remaining rum, sweet powder and raw protein. Stir the mixture with a mixer or blender for three minutes, then put it in the refrigerator for an hour.
After cooling, you need to make a neat “sausage” from the almond marzipan (be sure to spread baking paper on the countertop).
Cut the workpiece into equal parts and roll into rounds. Turn them into flatbreads, then spread the filling and seal the edges, forming sweet balls with filling.
Grate the milk chocolate and roll the candies one by one. The treat is ready to serve!

Homemade cottage cheese with strawberries

Product set:

Cottage cheese (250 grams)
Fresh or frozen strawberries (1 cup)
Sweet shredded coconut (a couple of tablespoons)
Butter (30 grams)
Breadcrumbs (for sprinkling)
Chicken egg (1 piece)
Granulated sugar (75 grams)
Flour (1 cup)

Cooking technique:

Beat the egg with granulated sugar. Add cottage cheese and butter, still whisking.
Add flour and knead the curd dough.
Divide the base into small parts and form them into flat cakes.
“Plant” one strawberry for each blank. Roll into round pieces, dusting your hands with flour for convenience.
Now the “koloboks” need to be immersed in boiling water so that the curd “sets”. Keep them on the stove for three minutes after surfacing.
Remove the balls using a slotted spoon. Bread each candy in a mixture of crumbs and coconut.

Product set:

Honey (half a glass)
Granulated sugar (1.5 cups)
Softened butter (100 grams)
Sour cream (one and a half cups)

Cooking technique:

Mix sugar and honey and set over medium heat. Wait until it boils, stirring the ingredients continuously.
When the mixture acquires a beautiful amber hue, remove the dishes from the stove.
In a separate container, bring the sour cream to a temperature of 80 degrees. Then add to the sugar-honey mass.
Add soft butter. After thorough mixing, return the mixture to low heat and simmer for several minutes with constant stirring.
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 little - the toffee should soon harden. If necessary, you can add more honey or sugar.
Take baking paper and line the surface of the baking sheet. Treat the parchment with vegetable oil, lay out the candy mixture and smooth it out well.
After a quarter of an hour, all that remains is to cut the iris and serve it with fragrant tea.

Oranges 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)
Pastry powder (optional)
Lime (1 piece)

Cooking technique:

Rinse the lime and orange thoroughly. Remove the zest from the orange fruit and squeeze the juice from the remaining pulp.
Now squeeze out the juice from the lime. In total, for dessert you will need half a glass of fresh juice - mixed orange and lime.
Pour the juice into a small saucepan or sauté pan. Add the chopped zest and granulated sugar, add a quarter glass of water.
Heat the mixture over low heat with constant stirring. After boiling, keep it on the stove for another three minutes.
Start adding semolina in small portions. Boil the mixture until thickened - usually about five minutes.
Crush the nuts with a blender and add to the manno-citrus porridge.
Roll balls of arbitrary size. Place the products on a plate and refrigerate until set.
Making a delicious glaze for homemade sweets is a couple of trifles: just beat chicken protein with sweet powder.
Additionally, colored confectionery powder will help decorate the 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:

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

It would seem, why do we need recipes for chocolates if these sweets are presented in abundance on the shelves? Of course, the stores are now a real paradise for those with a sweet tooth - the assortment list confectionery It will take more than a dozen pages. But are homemade chocolates comparable to store-bought ones? Firstly, you prepare them only from proven ingredients, and secondly, you make dishes with love, which undoubtedly affects the taste.

Recipes for homemade chocolates with cocoa

Candies "Chocolate balls"

Ingredients:

Vanilla crackers – 300 g
Milk – 250 g
Butter – 200 g
Walnuts – 100 g
– 100 g
Powdered sugar – 50 g
Sugar – 250 g

Preparation:

Mix cocoa powder with sugar, pour in hot milk and cook until the sugar dissolves. Pass through a meat grinder vanilla crackers, pour the hot milk mixture over them, mix thoroughly and cool. Add softened butter, mix well until smooth. Make balls and roll them in a mixture of chopped walnuts, powdered sugar and cocoa. Place the chocolate candies with cocoa prepared according to this recipe in the refrigerator or freezer for 1 hour to harden.

Homemade chocolate candies “Sweet Tooth”

Ingredients:

Dried apricots -100 g
Raisins – 100 g
Dried figs – 100 g
Walnuts – 100 g
Sweet almonds – 100 g
Lemon – 2 pcs.
Honey – 200 g
Cocoa powder – 100 g

Preparation:

Pass dried apricots, raisins, figs through a meat grinder, walnuts or sweet almonds and lemons. Add enough candied honey to the resulting mass to obtain the consistency of a stiff dough. Form balls and roll them in cocoa powder or powdered sugar. Allow the homemade cocoa chocolates prepared according to this recipe to dry at room temperature 3-4 hours and refrigerate.

Chocolates with almonds

Ingredients:

Butter – 100 g
Powdered sugar – ½ cup
Cocoa powder – 100 g
Almonds – 50 g

Preparation:

Before preparing these chocolates, melt the butter in a saucepan, add powdered sugar and cocoa powder, mix thoroughly, and let cool. Form into balls, place chopped sweet almonds (or raisins) inside each ball, roll in powdered sugar, and let dry at room temperature. Place in the refrigerator for final hardening.

Candies "Almonds in chocolate"

Ingredients:

200 g almonds

100 g chocolate (bitter, milk - whichever you prefer)

4 tbsp. spoons of cocoa

1 tbsp. spoon of powdered sugar

Preparation:

Preheat the oven to 100°C.

1. For this recipe for homemade chocolates, you need to pour almonds onto a baking sheet and dry in a preheated oven for

30–40 minutes.

2. Melt the chocolate in a water bath, do not stir!

3. Sift cocoa onto baking paper in a thick layer.

4. Dip almonds in chocolate, roll in cocoa.

5. Place almonds in a sieve and shake lightly to remove excess cocoa.

Serve sprinkled with powdered sugar.

How to make handmade chocolates: recipes with photos

Chocolate candies "Antoshka"

Ingredients:

1 can of condensed milk with cocoa or 1 can of regular condensed milk and 3 tablespoons of cocoa,
1 cup chopped walnuts,
2 tablespoons flour or breadcrumbs,
a sheet of foil or thick parchment,
some thick berry jam.

Preparation:

Closed tin can Place with condensed milk in a saucepan, add water and cook over medium heat for 2 hours. If the water boils away, add so that the can is in the inlet. Then turn off the gas, wait until the jar cools down a little, and open the jar. Place the contents in a bowl. Add a glass of chopped nuts and stir. If it was condensed milk without cocoa, add 3 tablespoons of cocoa. Place a sheet of foil or parchment on a baking sheet and sprinkle it with breadcrumbs or flour. Use one teaspoon to scoop out the candy mixture and use the other to remove it onto a baking sheet. Place at a distance of 2 cm from one another. Place a jam berry on each flatbread. Chocolates prepared according to this recipe self made dry in the oven over medium heat for 15 minutes. Let them cool directly on the baking sheet, then carefully remove with a knife and place on a saucer.

Recipe for nut candy in tartlets with chocolate and coconut crumbs

Ingredients:

30 pieces of tartlets, a handful of hazelnuts and peanuts, 3 tbsp. l. sour cream, 2 tbsp. l. cocoa, 2 tbsp. l. sugar, 40 g butter

Preparation:

Products, the quantity of which is indicated in tablespoons, should be taken without a slide. Among the nuts you can take walnuts, cashews, and pistachios. However, hazelnuts and peanuts are the most common nuts for confectionery.

Lightly fry the nuts over moderate heat until the brown shell peels off. Without it, the dessert will turn out tastier and more aesthetically pleasing.

How to make chocolate icing for candies

For this recipe for making chocolate candies in a cezve, you need to measure out the ingredients for the chocolate glaze. You can use a different recipe if you have your own favorite in this matter. Options using milk, condensed milk, and ready-made chocolate are possible.

Set the cezve to minimum heat. Stir the contents periodically. When the mass becomes homogeneous and produces a couple of “bubbles”, remove the chocolate glaze from the heat and let it cool slightly. Place the tartlets on a flat dish.

Hazelnut nuts are large, so one nut per tartlet will be enough. But the peanuts are too small, so we put 3 of them.

Pour the cooled (but not frozen) glaze over the nuts in the tartlets. This way the waffle will not soften and will retain its shape. The glaze does not flow, but literally slides out of the spout of the cezve in small portions. Using the edge of a teaspoon, scoop coconut crumbs, which we crush on top of the chocolate mass. Chocolate glaze It will harden in tartlets in literally 20 minutes, but will remain soft.

Look at the photos of handmade chocolates made using these recipes - the result obtained is not inferior in its own way appearance and taste qualities of purchased products:

Simple recipes for making chocolates at home

Candies “Prunes in chocolate”

Ingredients:

Prunes (pitted) – 200 g
Chocolate – 100 g

Preparation:

To make chocolates using this simple recipe, wash the prunes, pour boiling water over them for 20 minutes, drain in a colander, and let the water drain. Melt the chocolate in a water bath and pour into a cup. Prick the prunes with a fork and dip them into the melted chocolate, then place on parchment paper for hardening. Repeat the procedure several times if the chocolate layer does not lie evenly.

Candies with walnuts in chocolate

Ingredients:

Walnuts – 300 g
Cookies – 100 g
Honey -100 g
Orange – 1 pc.
White wine (grape) – 20 g
Chocolate – 50 g

Preparation:

To prepare such chocolates at home, mix honey with ground walnuts, add grated orange zest, pour in Orange juice and wine. Add the ground biscuits and mix thoroughly. Form small balls, roll them in grated chocolate, dry for 2-3 hours.

Candies "Grillage in chocolate"

Ingredients:

Walnuts – 1 kg
Ghee butter – 50 g
Sawed sugar – 1 kg

Chocolate glaze

Preparation:

To make your own chocolate candies, dissolve sawn sugar in a thick saucepan, add finely chopped walnuts and melted butter, mix thoroughly. Place the mixture on a greased baking sheet, roll out to a thickness of 7-10 mm, cut into pieces. Cover the cooled semi-finished products with chocolate glaze.

Recipe for making chocolates on a stick

Chocolates on a stick

Ingredients:

For the recipe for chocolate lollipops you will need 2 chocolate bars (you can use 1 milk and 1 white), lollipop sticks, foil, ribbons (optional).

Preparation:

Melt the chocolate on steam bath. When it melts, cool. Next, pour into molds and refrigerate. After an hour, remove from the refrigerator and insert sticks - one into each candy.

As you can see in the photo, preparing chocolate candies according to these recipes is not at all difficult, but they look very appetizing:

Recipes for making Truffle chocolate candies at home

Handmade truffles with dried cherries

Number of servings: 8

Cooking time: preparation of ingredients (8–12 hours); actual preparation – 2 hours +

You will need:

250 g of excellent quality chocolate (with at least 75% cocoa content)
250 ml cream with a fat content of at least 35%
50 g butter
35 dried cherries
75 ml French cognac
almonds, pistachios and cherries for decoration
4 tbsp. l. cocoa

Glaze:

150 g chocolate

Cooking method:

Preliminary:

1. To make chocolates according to this recipe, pour cognac over part of the cherries (23 berries), cover cling film and leave for at least 12 hours to soak.

2. Chop the chocolate very finely and place in a bowl. Pour the cream into a saucepan and bring to a boil. Pour boiling cream over the chocolate and stir well until the chocolate has completely dissolved. Add butter and cool. Cover the mixture with cling film and refrigerate for 8 hours.

On the day of submission:

3. Remove the preparations from the refrigerator. It is better to take it out in parts so that the mass does not have time to melt.

4. If there is any liquid left in the cherries, drain the berries in a colander and then dry with paper towels.

5. Roll the frozen chocolate mass into balls the size of a walnut. Place a cherry in the center of each ball. To ensure the candies are the same size, use the same spoon when you pinch off the mass.

6. Place the finished truffles on plates covered with parchment or on a silicone mat and put them in the refrigerator for at least 15 minutes.

7. Decorations: finely chop a few berries dried cherries, almonds and pistachios. Be sure to remove the dark skins from the nuts first.

8. Glaze: melt the chocolate in a water bath and cool - it should not be hot, otherwise the truffles will start to melt. Place the truffles on skewers and dip into the glaze. Transfer to a wire rack (excess glaze will drip off) and garnish with cherries and nuts.

9. Leave until the chocolate sets. This amount of icing should be enough for 20 candies. Roll the remaining chocolate mixture in cocoa. Candies with different textures look amazing in one box!

10. Place the candies in parchment-lined containers and refrigerate for at least 1 hour.

11. Truffle chocolate candies prepared according to this recipe in 30 minutes. Remove from refrigerator before serving.

Sweets “Sharman” – chocolate truffles with cedar condensed milk

Ingredients:

200 g walnuts;
200 g dates;
100 g figs;
50 g cocoa beans;
2 tablespoons ;
4–5 tablespoons of honey;
100 g poppy seeds for sprinkling;
2–3 tablespoons of dried apricot syrup;
100 g cedar cake;
lemon zest.

Preparation:

To prepare chocolate candies at home according to this recipe, grind the walnuts in a mortar, food processor or meat grinder until they form coarse crumbs. Break some of the nuts into small pieces with your hands. Add chopped dates and figs. If the sweetness is not enough, add honey to taste, as well as cocoa butter and lemon zest. Grind the cocoa beans in a coffee grinder or high-speed blender to a flour and add to the candy dough. Knead thoroughly, form balls and roll them in poppy seeds. Using your finger, make indentations in the top of the candy.

Prepare the cream. Beat the cedar cake with dried apricot syrup in a blender or wooden spoon. Add honey to taste Mix until thick condensed milk. Ready cream Place the candies into the cavities.

Candies "Chocolate truffles"

Ingredients:

A glass (with top) of granulated sugar,
5 tablespoons of cream (you can use milk or water),
4 tablespoons butter,
1 egg white,
half a glass of cocoa,
half a glass of dry milk;

For sprinkling:

1 tablespoon of powdered sugar.
1 tablespoon crushed roasted walnuts.

Preparation:

Pour cream into a saucepan and add sugar. Place the pan over low heat, stirring occasionally, heat to a boil, and boil for 3 minutes. Remove the pan from the heat, turn off the gas. Add butter, cocoa (leave two tablespoons) to the hot mixture. powdered milk. Mix everything well. Beat the protein into a strong foam and add it to the mixture. Grind the mixture for 10 minutes until smooth. To thicken the mixture, place it in a warm place for half an hour. Prepare the topping by mixing powdered sugar, walnuts and the rest of the cocoa. Cool the thickened mass in a cool place. Use a teaspoon to scoop out the mass and, helping with a knife, form candies (you can put pieces of nuts or jam cherries inside), rolling them in sprinkles. When all the candies are ready, put them in the cold (but not in the cold or in the refrigerator). The candies are ready tomorrow!

Here you can see photos for the homemade chocolate candy recipes suggested above:

Recipes for making sesame chocolates

And finally, learn how to make chocolates at home with the addition of sesame seeds.

Chocolates with sesame seeds

Ingredients:

300 g sugar
50 ml water
50 g cocoa powder
75 g butter
2 tbsp. spoons of baby formula (“Malyutka” or “Baby”)
2 tbsp. spoons of sesame

Chocolate candies with sesame recipe are prepared as follows:

1) Pour water into a stainless saucepan and add sugar. Place on medium heat. Stirring, bring to a boil, then cook for 5 minutes;

2) Add butter to the boiling syrup. Let the mixture simmer for 1 minute;

3) Add cocoa powder to the hot mixture and mix thoroughly;

4) Add the dry milk mixture;

5) Fry sesame seeds in a dry frying pan until golden brown, add to the candy mass;

6) Cover the saucepan with a lid or put it in a bag. When the mass has cooled, take a teaspoon of the mixture and form candies.

Look at the selection of photos for DIY chocolate candy recipes presented on this page: