Homemade chocolate bites

Name: Homemade chocolate bites
Ingredients: 250 g milk powder; 150 g sugar; 2 packets vanilla sugar; 1/4 teaspoon salt; 100 ml water; 125 g partially melted butter; 40 g cocoa; 50 g hazelnuts

Dessert - Homemade chocolate bites by Atena O. - Recipia

Homemade chocolate bites are portioned into small shapes after testing the syrup in cold water. Milk powder, cocoa and hazelnuts make compact little bites, set in muffin cups for the Easter table. I make them small and take one at a time, rather than cutting big pieces. Prep: 20 minutes. Cook: 7-9 minutes. Rest: 60 minutes. Total time: 87-89 minutes. Servings: 30. Approximately 105 kcal and 3 g protein per serving.

Ingredients

250 g milk powder
150 g sugar
2 packets vanilla sugar
1/4 teaspoon salt
100 ml water
125 g partially melted butter
40 g cocoa
50 g hazelnuts

Preparation

1. Put the water, sugar, vanilla sugar and salt in a small saucepan. Stir over medium heat for about 2 minutes, until the sugar dissolves. 2. When white foam forms on the surface of the syrup, boil it for another 5-7 minutes. Test it by dripping a little into a glass of cold water; repeat the test every minute until the drop holds its shape. 3. Take the saucepan off the heat and stir in the partially melted butter until smooth. 4. Mix the milk powder with the cocoa. Gradually add them to the butter syrup, mixing as you go; the mixture firms up quickly. 5. Add the hazelnuts and fold them in with a spoon. 6. Place the paper liners in a muffin tin, put a tablespoon of mixture in each one and smooth the bites with your fingertips. 7. Leave them to cool for 60 minutes.

Notes

In a sealed container, the bites keep in the fridge for up to 3 days; take out only a few before serving, since they’re firmer when cold. You can replace the hazelnuts with 50 g raisins; the milk powder and butter mean the recipe contains dairy, and hazelnuts are allergens. If the milk powder is lumpy, sift it before mixing it with the cocoa, or dry spots will remain in the dense mixture. Use unsweetened cocoa; drinking chocolate contains sugar and changes the sweetness. Very large hazelnuts can be roughly chopped so they don’t take up a whole spoonful. A narrow saucepan heats the syrup more slowly than a wide one, so watch the cold-water test, not just for the foam to appear. Thin cupcake liners peel away more cleanly when the chocolate is completely cold. I serve them with unsweetened coffee, one at a time.