Candies with cocoa cream, coffee cream, and almonds

Name: Candies with cocoa cream, coffee cream, and almonds - Draga H.
Ingredients: Ingredients for 15 candies: approximately 50 g dark chocolate; approximately 50 g milk chocolate; milk; 50 g and 50 g butter (82% fat); almond essence; black cocoa; a pinch of ground coffee; Bourbon vanilla sugar.

Dessert - Candies with cocoa cream, coffee cream, and almonds by Draga H. - Recipia

Homemade Dark Chocolate Candies with Coffee Cream: A Holiday Delight Who doesn’t love homemade sweets? Especially when it comes to fine candies filled with aromatic creams that indulge your senses! This recipe for dark chocolate candies filled with butter and coffee cream is perfect for adding a touch of magic to any celebration, especially New Year's Eve. Plus, you have the chance to experiment with flavors and control exactly how sweet they should be. Preparation Time - Active time: 30 minutes - Cooling time: 30 minutes - Total time: 1 hour - Number of servings: Approximately 15 candies Ingredients - 50 g dark chocolate (minimum 52% cocoa) - 50 g milk chocolate - 1 teaspoon of milk (for melting) - 50 g butter (82% fat, at room temperature) - 50 g butter (for almond cream) - 1 teaspoon of black cocoa - 1 teaspoon of Bourbon vanilla sugar - a few drops of almond essence - a pinch of ground coffee Preparation 1. Preparing the Creams We start by preparing the two types of creams that will fill our candies. Cocoa Cream - In a cup, mix 50 g of butter with 1 teaspoon of black cocoa and 1 teaspoon of Bourbon vanilla sugar. - Taste the mixture and adjust the sweetness to your liking. If you prefer it sweeter, add a bit more sugar. Coffee and Almond Cream - In another cup, add 50 g of butter and a few drops of almond essence. - Add a pinch of cocoa and a pinch of ground coffee. Mix well until smooth. 2. Melting the Chocolate - In a fondue pot or a small saucepan, gently heat a little milk (about 1 teaspoon) over low heat. Be careful not to bring it to a boil! - Add the chocolate broken into small pieces. I use Les Patissiers Dessert 52% Cocoa chocolate, but you can choose any dark chocolate you prefer. Mix well until melted and becomes a smooth mixture. 3. Forming the Candies - Take a candy mold and pour a thin layer of melted chocolate. Use a spatula or spoon to spread the chocolate on the sides of the mold. - Place the mold in the refrigerator for about 15 minutes to harden. 4. Filling with Creams - Once the chocolate has hardened, fill each mold with cocoa cream or coffee and almond cream, leaving a little space for another layer of chocolate on top. - Place the mold back in the refrigerator for another 15 minutes. 5. Covering with Chocolate - Once the creams have set, pour another layer of melted chocolate over the filling. Make sure it is well covered. - Allow the candies to cool in the refrigerator to harden completely. Serving and Suggestions Once the candies have hardened, carefully remove them from the mold. You can decorate them with a dusting of cocoa or a little powdered sugar for an elegant look. These candies are excellent as a dessert for parties or as gifts for loved ones. Variations - Fruit Candies: You can add pieces of candied fruit to the cocoa cream for a fresh touch! - Nut Candies: Replace almonds with hazelnuts or walnuts for a crunchy texture. Nutritional Benefits These candies contain quality ingredients, such as dark chocolate, which is rich in antioxidants and can provide health benefits, such as improving cardiovascular health. Quality butter is a source of healthy fats, but consumption should be in moderation. Frequently Asked Questions - Can I use another type of chocolate? Yes, you can experiment with white chocolate or flavored chocolate, but be mindful of the amount of sugar you add. - How can I store the candies? Keep them in an airtight container in the refrigerator. They can stay fresh for a few weeks. - What drinks pair well with these candies? These candies pair very well with a cup of fresh coffee or a glass of red wine. I hope you enjoy making these homemade candies! It’s a fun and creative activity, perfect for sweetening your winter evenings. Enjoy!

Preparation

Depending on how many candies you want to prepare, use the desired amounts of chocolate. I made only a few candies, so I used smaller quantities of chocolate and cream. For the cream: I prepared two cups of cream for the candies. In one cup, I mixed a bit of butter (about 50 g) with a teaspoon of black cocoa and one of Bourbon vanilla sugar, but add more or less depending on how sweet you want the cream. Taste and test. For the other cream, I added about 50 g of butter over the sugar sprinkled beforehand with almond essence in another cup. Use only a few drops, as its flavor is quite intense. I also added a pinch of cocoa and a pinch of coffee and mixed well. Warm a little milk (about a teaspoon of milk for 50 g of chocolate) in the fondue pot (or in a small saucepan, but be careful not to let it boil), add the chocolate broken into as small pieces as possible. Use any dark chocolate you like. I already have my favorite, which I've been using for a long time, Les Patissiers Dessert 52% Cocoa pastry chocolate, available in a 200 g tablet that I use for cakes and glazes, but you can also enjoy it as it is since it's very tasty and intense. The same process applies to milk chocolate. Mix the chocolate well until it melts, pour a thin layer of chocolate into the candy mold. Carefully spread it on the walls of each candy mold. Place it in the fridge for about a quarter of an hour. After that, fill it with cream, put it back in the fridge for 15 minutes, then cover with a second layer of chocolate (which will form the base of the candy). Keep it in the fridge. Enjoy! If you liked my recipe, you can also find it on my blog: Take care that the butter is at room temperature and has a high-fat content. Also, instead of sugar, I only used Bourbon vanilla sugar because it is finer, and vanilla always pairs well with chocolate and enhances it.

Candies with cocoa cream, coffee cream, and almonds

Preparation

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