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...

As for the alcohol additive, you can completely do without it. But if you want your homemade sweets to be stunningly delicious (I’m not exaggerating), then add 2 tablespoons of white rum to the chocolate mixture. 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 the delicious fresh taste, but also that such homemade sweets cannot be stored in a cupboard, but only in the refrigerator and for 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, finely grated zest of one orange,
• nuts: 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 liqueur 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 instability, stress and lack of love. We, sweet tooths, will not enter into discussions with embittered people, but will simply smile and unwrap a delicious chocolate candy. Let unromantic lovers of pickles know that we are ready to give our loved one the last piece of chocolate. Sometimes we are so filled with warm feelings for our loved ones and ourselves that we can make our own chocolates at home.

Chocolate psychotherapy

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

Chocolate therapist Murray Langham is a qualified doctor, but for many years he worked as a chef and his conclusions have a practical basis. Landham now has his own candy company. Here are a few secrets from a hypnologist-chocolate therapist.

Candy Shape:

• If you like round-shaped candies, you are an outgoing extrovert.
• Balanced, honest and reliable people choose squares.
• Those who prefer oval candies easily get along with people, feel great in a new society and often become the life of the party.
  • Lovers of rectangles know how to listen to their interlocutor and always remain calm.
  • Can't take your eyes off the strange candies twisted in a spiral? This shows that you are a very energetic, but disorganized person.
  • Diamonds attract those who dream of wealth.
  • Triangle people have little interest in the feelings of others, but they are easy-going.

Type of chocolate:

• Milk chocolate is created for sentimental romantics.
• Dark chocolate lovers strive for innovation in all areas of life.
• Those who prefer white chocolate are endowed with a heightened sense of justice, but at the same time they lack courage.
• Gourmets and connoisseurs of comfort cannot resist dark 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:

• Tactful people with a developed sense of style like nuts in the filling.
• Passionate and dreamy people will not refuse coconut flakes.
• Lovers of mint flavor have a vivid imagination.
• Coffee filling for the impatient.
• The reliable and faithful love sweets with orange jam.
• Spirituality manifests itself in the love of Turkish delight or jelly filling.
• Sensitive individuals will appreciate chocolate fudge.

The good thing about homemade chocolates is that you can choose the color, shape and filling yourself. Sweetness, prepared with your own hands, will allow you to express yourself and show off your culinary skills.

Secrets of making homemade chocolates

Making chocolates is not a difficult task, you just need to know a few rules:

Chocolate does not like heat and temperature changes

The room temperature should not exceed 20 o C. It is also necessary to observe the temperature regime when melting chocolate, otherwise the candies will be dull and “gray”. The ideal temperature for dark chocolate is 32 o C, for milk chocolate - 30 o C, for white chocolate - 28 o C. When the candies are ready, leave them to harden at a temperature no higher than 20 o C. If the room is warmer, put it in the refrigerator for 10 minutes, but not in the freezer.

Not a drop of water

The molds must be completely dry. Water in the melted mass will cause crystallization and the candies will be spoiled.

Correct melting

Homemade chocolates can be made from cocoa, drops or chocolate bars without fillers. It is easier to melt the drops; the tiles should be crushed by hand or grated on a 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 mixture in a saucepan over a fire, as the chocolate will burn and everything will be ruined. Heat the chocolate in a bathhouse to about 45 o C and lower the temperature by adding cold drops or crumbs.

Use molds

Dry silicate or polycarbonate molds are ideal. The 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 it shape without molds, and provide shine with glaze.

Choice of filling

Chocolate goes well with prunes, dried apricots, nuts, nougat, ganache, and marzipan. Ganache is made from chocolate, cream, rum or cognac. Before filling, the nougat must be heated to 25 o C. Too hot a filling will spoil the chocolate.

You can also put fresh berries inside, but it’s 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, the finished candies can be stored in the refrigerator for no longer than a month. The ganache filling may spoil faster. If the candies contain nuts, the shelf life increases, but the fresh fruit filling cannot be stored even for a couple of days.

Homemade chocolate recipes

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

Cocoa candies “Balls”

Compound:

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

Preparation:

1. Mix cocoa with sugar.
2. Pour in warm milk, stir and cook until the sugar is completely dissolved.
3. Grind the 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 homogeneous mass.
6. Form balls and roll them in crushed walnuts. Sprinkle with powdered sugar.
7. Chill in the refrigerator for an hour.

These simple candies are similar to Potato cake. Even a child can prepare them, but adults and children love this delicacy.

Cocoa candies with almonds

Compound:

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

Preparation:

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

Candies with condensed milk and powdered milk

Compound:

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

Make sweets from powdered milk at home to please yourself and your children. From this quantity of products approximately 30 candies are obtained.

Preparation:

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

Sweets made from milk powder with banana at home will be delicious, but you don’t need to store them for a long time and cook them for future use. Sweets with fresh fruit can be stored in the refrigerator for no more than 2 days.

Prunes in chocolate

Everyone's favorite chocolate-covered prunes made at home will be even tastier. Prepare prunes in advance: rinse, pour boiling water over them for 20 minutes, remove the pits, and place on a board to allow the fruits to dry.

Compound:

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

Preparation:

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

Homemade truffle sweets with drunken cherries

Compound:

• Dark chocolate (at least 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

Preparation:

1. 12 hours before preparing the sweets, pour cognac over the cherries and cover with a lid or film.
2. Grind the chocolate.
3. Boil the cream, add the chocolate and stir until it has dissolved.
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 mixture into balls the size of a walnut. Place a cherry in the middle.
7. Place the finished candies on a plate and refrigerate for 10-15 minutes.
8. Chop the peeled and toasted nuts. Finely chop the remaining cherries.
9. Melt the chocolate for the glaze in a water bath and let it cool.
10. Prick the truffle onto a fork or skewer, dip into the cold glaze, place on a wire rack and garnish with nuts and cherries.
11. There is not enough glaze for all the candies; roll the remaining ones in cocoa. On one 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
• A tablespoon of powdered sugar and crushed nuts for sprinkling

Preparation:

• 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 whites into a thick foam.
• Mix with chocolate mixture and leave in a warm place for 30 minutes. During this time the mass should thicken. After that, put it in the refrigerator.
• Mix a sprinkle of crushed nuts, powdered sugar and cocoa.
• Form the candies into traditional truffle mounds or balls. To prevent chocolate from sticking to your palms, grease them with butter. If desired, you can put filling in the middle of each candy.
• Truffles should stand in a cool place for several hours.

Candy "Bird's milk" at home

Everyone knows delicious sweets from childhood. “Bird's milk” prepared with your own hands 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

Preparation:

1. Pour water over sugar and gelatin and place on low heat. Stir until everything is dissolved. Do not bring to a boil.
2. Beat the warm butter with a mixer, gradually adding condensed milk.
3. Beat the whites into a thick foam.
4. Pour gelatin into the whites in a thin stream and continue whisking.
5. Add condensed milk with butter. Beat until smooth.
6. Pour the mixture into molds and place in the refrigerator for 3 hours.
7. Melt the chopped chocolate in a water bath and cool to room temperature.
8. Prick the frozen soufflé onto a fork and dip it into chocolate. Place the candies on a plate.
9. Bird's milk will be ready when the chocolate hardens and becomes hard.

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

Delicious chocolates can not only be bought in the store, but also made at home yourself. In this case, they will also turn out to be useful, because the delicacy will contain only high-quality chocolate and other natural ingredients without dyes, flavors or preservatives.

DIY candies “Chocolate balls”

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

1. The butter is cut into pieces and placed in a saucepan. It is brought to a liquid state over the lowest heat.
2. Uncooked condensed milk is poured into the butter.
3. All the cocoa powder is added there. The ingredients are mixed well 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 very much to your fingers.

The resulting candies are rolled 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, seeds and hard tails are removed and cut into small pieces.
2. Sesame seeds are poured into a dry frying pan and lightly fried. They should change color. After this treatment, sesame 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. You need to stick a toothpick into each one.
5. The sweets are cooled for a quarter of an hour and then poured over with melted chocolate.
6. The balls are laid out on parchment and put away again in the cold.

Toothpicks are removed from the resulting delicacy. You can make such chocolates with your own hands from any other dried fruits.

Homemade treat with almonds and cocoa

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

1. Water is added to the blender bowl. 150 g of milk powder and all the sesame flour are poured into it, peanut butter is added.
2. The mass is crushed, after which it is laid out in a mold and put into the cold to harden.
3. Almonds are fried in a dry frying pan and cut into pieces. The nuts are combined with Jerusalem artichoke syrup and the remaining dry milk.
4. The chocolate is melted.
5. The nut mixture is laid out on top of the first frozen layer and the resulting layer is cut into pieces.

Each candy is drizzled with chocolate and generously sprinkled with cocoa powder. The dessert is refrigerated until completely frozen.

How to make Snickers at home

Ingredients: 400 g unsalted peanuts, half the amount of dry cream, 1 tbsp. granulated sugar, 4 tbsp. l. whipping cream, 2 tbsp. l. butter and cocoa powder, a bar of dark chocolate.

1. Cream is poured into a saucepan, cocoa and all the sand are added. Bring the mixture to a boil over low heat, immediately remove from the stove and cool.
2. Peeled peanuts are fried in a dry frying pan. Nuts are crushed in any convenient way. You can simply chop them with a knife or use a blender.
3. Nut crumbs are added to chocolate milk. Dry 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 with a bag or cling film and stored in the cold.

All that remains is to pour melted chocolate over the frozen sweets. The delicacy is served chilled with tea.

Candies with condensed milk

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

1. All uncooked condensed milk is poured into a small saucepan. Pre-softened butter and dry coffee are added to it.
2. Cook the mixture over medium or low heat until thickened. You need to stir it often. The entire process usually takes 25 to 35 minutes. The exact time depends on the intensity of the fire.
3. The mixture is poured into a plate and cooled to a thick consistency.
4. Small balls are molded from the resulting sweet mass and placed on a cutting board. One roasted hazelnut is pressed into the middle of each of them.
5. The chocolate dissolves in a water bath. All the candies are dipped into it one by one.

The treat is kept in a cool place until it hardens.

Truffles made from cocoa and milk powder

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

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

The delicacy can be served immediately with tea or coffee.

Making Bird's Milk with your 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 uncooked condensed milk, half a stick of high-fat butter, a bar of milk chocolate, a pinch of salt and vanillin, 2 tsp. milk. How to make Bird's Milk chocolates is described in detail below.

1. Gelatin is poured with 100 ml of cold water and set aside.
2. 100 g of softened butter is whipped with a mixer until fluffy and lightened.
3. Condensed milk is gradually poured into it, while beating continues. Run the mixer at medium speed for at least 2 minutes.
4. Pour sugar and vanillin into a saucepan. They are filled with the remaining water. After 5–6 minutes of cooking the syrup, “lemon” is added to it, and after another 3–5 minutes it will be completely ready.
5. The salted whites are whipped to a thick, fluffy foam. It's very easy to check their readiness. Turn the container upside down - the finished mass should not fall out of it.
6. Syrup is poured into the fluffy mixture in a thin stream. The mixture is whipped with a mixer during the process.
7. The cream is processed until it cools.
8. Gelatin dissolved when heated is poured into it.
9. The butter cream is gradually transferred into the protein cream. Beating continues.
10. The mass is poured into a silicone mold and left in the cold until it hardens.
11. To make the glaze, melt the chocolate with the remaining butter and milk. It is poured over the already frozen soufflé.

All that remains is to cool the candies and carefully cut them.

Chocolate and nut treat

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

1. The almonds turn into crumbs.
2. The chocolate is broken and melted with butter in a water bath.
3. The resulting mass is combined with nut crumbs and put into the cold for half an hour.
4. The mixture is divided into 7 equal parts.
5. A flat cake is rolled out from each and a hazelnut is placed inside.
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 film and put in the cold until hardened.

With fondant

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

1. The condensed milk is placed in a saucepan and slightly heated.
2. The butter is melted in it.
3. Add broken chocolate pieces. The result is a thick, 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 served immediately with coffee.

Chocolates "Madeleine"

Ingredients: 45 g each of 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. The candies will come out 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 sweets, 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. The chocolate mass is added in two layers, between which prunes and almonds are located.

The delicacy of two colors goes into the freezer to harden.

Simple recipe with Nutella

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

1. Chocolate bars are melted in a water bath. You can also do this in the microwave.
2. Grease the candy mold with melted chocolate and put it in the cold for 6-7 minutes.
3. The candy base is filled with Nutella. A nut or candied fruit is also pressed into it.
4. Be sure to tap the mold on the table to release excess air from the filling.
5. The rest of the chocolate is poured on top. The treat is put away in the cold.

This chocolate candy recipe can be improved to suit your taste. For example, instead of candied fruits, add pieces of fresh fruit or m&m’s inside the treat.

With liquid filling

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

1. Raspberries are placed in a saucepan. You can use both fresh and frozen berries. They are filled with all the sugar at once. The jam is cooked over high heat for 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 refrigerator. There it should acquire a jelly-like consistency.
3. The chocolate is melted. Its temperature must be at least 50 degrees. If you do not follow this rule, white streaks may appear on the finished candies or their base may be too grainy.
4. The chocolate cools 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 has dropped sufficiently, you can remove the cold liquid.
5. Over warm steam, the chocolate is again slightly heated, half of it is poured into molds. Raspberry jam is spread on top. The remaining chocolate is added.

The candies will set 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. The zest is removed from the tangerine using the finest grater and added to the melted chocolate along with citrus juice.
3. Any berries are placed in molds. You can also take frozen ones.
4. They are filled with the mass from the second step.

Homemade sweets are put in the refrigerator until completely hardened.

DIY “Bounty” in chocolate

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

1. Coconut shavings are mixed with condensed milk.
2. Bars are formed from the thick mass and placed in the cold for 15–17 minutes.
3. The chocolate is melted in the microwave. Each bar is immersed in it.

The dessert is refrigerated until completely frozen.

Homemade sweets make an excellent universal gift. It will surely appeal to every person and will be relevant for any holiday. All that remains is to choose a beautiful box for your homemade treat.

It would seem, why do we need recipes for chocolate candies 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 of confectionery products will take up dozens of 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 the vanilla crackers through a meat grinder, 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:

Mince dried apricots, raisins, figs, 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. Let the homemade chocolates with cocoa prepared according to this recipe dry at room temperature for 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 the almonds onto a baking sheet and dry them 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:

Place a closed tin of 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. Dry the handmade chocolates prepared according to this recipe 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 candies in nuts 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 up coconut crumbs and crush them on top of the chocolate mass. The chocolate glaze will harden in the tartlets in literally 20 minutes, but will remain soft.

Look at the photo of handmade chocolates using these recipes - the result obtained is not inferior in appearance and taste to purchased products:

Simple recipes for making chocolates at home

Candies “Prunes in chocolate”

Ingredients:

• Prunes (pitted) – 200 g
• Chocolate – 100 g

Preparation:

To prepare chocolate candies according to this simple recipe, wash the prunes, pour boiling water over them for 20 minutes, drain in a colander, and 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 to set. 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 make these chocolates at home, mix honey with ground walnuts, add grated orange zest, add 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-walled 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 in a 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 chocolates 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 chocolate candies according to this recipe, pour cognac over part of the cherries (23 berries), cover with 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 is 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 refrigerate for at least 15 minutes.

7. Decorations: finely chop a few 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 forms. Place the finished cream into the recesses of the candies.

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), and dry milk to the hot mixture. 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 chocolates with sesame seeds

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:

Candies- These are confectionery products made from sugar or chocolate. They can contain a wide variety of fillings: jelly, creme brulee, liqueur, nuts, jam, fudge, condensed milk, dried fruits and many others.

As for the types of sweets, there are many of them and it is not even possible to simply list them. All of them are quite accessible. By visiting the confectionery department, you can purchase almost any type of sweets. However, the dishonest attitude of manufacturers towards their products encourages them to prepare such desserts themselves at home.

But how difficult is it to make candy with your own hands? It is impossible to give a definite answer to this question. Some candies are quite simple to prepare, while others, on the contrary, require complex manipulations and enormous amounts of time and effort. So if you decide to make your own sweets at home, then, first of all, you need to study the specifics of the recipe for creating them. Only by assessing the complexity of a particular recipe can you decide on the advisability of preparing it.

The advantage of making homemade sweets is that you can avoid the use of harmful food additives, which abound in “factory” versions of your favorite dessert. Making your own sweets will be especially important for those who have children, as well as for allergy sufferers, because homemade sweets are not as harmful as store-bought ones, and in most cases are even useful.

How to make candy with your own hands? There is simply no general technology for preparing such delicacies, because they are all individual. Each type of candy requires not only its own set of ingredients, but also its own specific procedures. However, some general recommendations still exist.

So, for example, in the case of making chocolates, you need to be able to work correctly with the main ingredient - chocolate. Often recipes suggest melting it, without always specifying exactly how to do it. Meanwhile, Only properly melted chocolate will turn out tasty and attractive after hardening..

It is best to melt chocolate in a water bath. It should be brought to a temperature of fifty degrees, no more. But the melted treat should be stored at a lower temperature from 28 to 32 degrees. You can also use a microwave oven for melting purposes, but this must be done strictly as recommended in the recipe, otherwise the chocolate may overheat.

Chocolate that has been melted at too high a temperature will appear dull when it hardens and may also develop a white coating. A shiny, glossy surface on candies can only be achieved by using the above-mentioned chocolate melting technology.

When making sweets with your own hands, it is also important to protect the molds for them and the melted chocolate itself from the slightest moisture, since it causes this sweet product to crystallize.

As for the filling for homemade chocolates, it can be very varied. The simplest and healthiest options are nuts and dried fruits. It is best to pre-roast the nuts, because they are not as tasty in their raw form. But dried fruits must be washed with drinking water and, remembering the negative interaction of chocolate with moisture, dried thoroughly. The preparation of other filling options can be studied in the corresponding recipes.

A fairly popular type of candy among those with a sweet tooth is caramel. It can also be prepared at home. To do this, you just need to melt sugar (preferably brown cane) in a thick-bottomed cast iron or aluminum pan until liquid. Then the resulting mass is poured into molds and left until it hardens. This is a classic version of making sugar caramel. It can be prepared in other ways with the addition of certain ingredients. However, this issue can also be studied in more detail in the corresponding step-by-step photo recipes on this site.

What candies can you make at home?

When you decide to make sweets at home, as a rule, the question always arises - what kind of sweets can you make with your own hands? The answer is very simple. Any! There are thousands of recipes for preparing these delicacies. Among them are all kinds of jelly and chocolate candies, fudge, pralines, truffles, grilled vegetables, a variety of candy bars, as well as caramel and lollipops. This list is far from exhaustive, as you can see by studying this section of the site and its step-by-step photo recipes for making sweets.

When starting to prepare some sweets with your own hands, be sure to make sure you have the necessary ingredients. There will be no time to run to the store while cooking! And, of course, be sure to read all the instructions for the selected recipe photo. Then, soon, you will be able to please your household with delicious delicacies prepared with your own hands.