I made these chocolate walnut candies on a busy weekend when I needed something sweet without having to bake or complicate things. They are made directly on parchment paper and require no special mold. The good thing is that after mixing everything, you don’t have to touch them until they are completely set. Plus, combining milk chocolate with roasted walnuts and a hint of mint gives a different taste compared to other quick recipes.
Quick Info
Total time: about 3-4 hours (including setting)
Effective working time: 25 minutes
Cooking time: just enough to melt and roast the walnuts (under 10 minutes)
Servings: varies, around 40-50 small pieces
Difficulty: easy
Recipe type: no-bake dessert
Ingredients
500 g milk chocolate
400 g walnuts
1 cup liquid cream (about 200 ml)
1 teaspoon mint essence
Preparation
1. Coarsely chop the walnuts, not too finely, so that the texture is felt in the candies. I toast them in a pan, without oil, for a few minutes, just until they get a bit of color and the smell of roasted walnuts is noticeable. I don’t walk away because they can burn quite quickly.
2. Break the chocolate into pieces or cut it with a knife. I put it in a heat-resistant bowl along with the liquid cream and mint essence.
3. Melt the chocolate in a double boiler (bring water to a boil in a pot, place the bowl on top, without the bottom touching the water). I stir occasionally until everything becomes shiny and homogeneous, like a thicker cream.
4. When the chocolate is completely melted, I add the roasted walnuts and mix well to distribute evenly. The bowl is taken off the heat and left to cool for a few minutes. The mixture should thicken slightly but still be moldable with a spoon.
5. On a tray lined with parchment paper, I place a teaspoon of the mixture for each candy. I don’t make them too big because they set better if they are smaller.
6. I leave them at room temperature, uncovered, for a few hours until they cool completely and become firm. Sometimes, if it’s warm, I put them in the fridge after they have cooled on the surface to set completely.
7. After they have set, I transfer them to a metal box with a lid. They last several days if not kept warm.
Why I make the recipe often
It’s the kind of dessert you can make quickly, with few ingredients, without hassle. They keep well for a few days. You don’t need special molds, and you can use walnuts that are not perfectly whole. I like that they are compact, not too sweet, and lightly flavored with mint.
Tips and variations
Tips
- If the liquid cream is too cold, melting the chocolate takes longer. I let it sit at room temperature before I start.
- The walnuts must be completely cooled before mixing them with the chocolate; otherwise, the mixture can become oily.
- I work quickly when molding because once it starts to cool, the mixture thickens.
- I do not recommend making them too big – they can crumble when you take them off the paper.
Substitutions
- If you don’t have mint essence or don’t like the flavor, you can skip it, but the fresh note will be lost.
- Liquid cream cannot be replaced with sour cream or milk; the final consistency would be affected.
- You can use dark chocolate if you prefer a more intense flavor, but it should still be cooking or quality chocolate.
Variations
- For extra texture, some of the walnuts can be finely chopped, while the rest are left in large pieces.
- You can also try with hazelnuts or almonds, but the proportions and final taste will change.
- If you don’t want mint, you can use vanilla essence, but the recipe loses some of its personality.
Serving ideas
- They are suitable as a quick dessert with coffee or placed in a box as a small gift.
- They go well on dessert platters among other no-bake desserts.
Frequently asked questions
1. Can I use dark chocolate instead of milk chocolate?
Yes, you can use dark chocolate, but you will get a more intense, slightly bitter flavor. It just needs to be good quality chocolate suitable for melting.
2. What can I substitute for mint essence?
If you don’t like mint, you can omit it or use vanilla essence. The taste will be more classic, without the fresh note.
3. Can I shape them by hand, not just with a spoon?
The mixture is quite sticky when warm. I prefer the spoon because it’s cleaner and faster, but they can be shaped if you let them cool a bit more first.
4. What do I do if the walnuts burn while toasting?
If that happens, it’s better to throw them out and use another batch. Burnt walnuts give a bitter taste that cannot be masked.
5. What kind of liquid cream should I use?
Unsweetened liquid cream, the kind for cooking or pastry. I don’t use plant-based alternatives.
Nutritional values
Approximately, one candy (out of 40) has about 80-100 kcal. Per 100 g, the average would be about 500-550 kcal, with 40-45 g of fat, 40 g of carbohydrates, and about 7-8 g of protein, depending on the chocolate. The walnuts significantly increase the fats and calories but also add protein. These are just estimates, as it depends on how big you make each serving.
Storage and reheating
I keep them in a metal box with a lid, in a cool place. They last well for 4-5 days. They do not need reheating. If it’s warm in the kitchen, I put them in the fridge, but directly on parchment paper so they don’t stick. If they become too hard in the fridge, I let them sit for a few minutes at room temperature before serving.
Quick Info
Total time: about 3-4 hours (including setting)
Effective working time: 25 minutes
Cooking time: just enough to melt and roast the walnuts (under 10 minutes)
Servings: varies, around 40-50 small pieces
Difficulty: easy
Recipe type: no-bake dessert
Ingredients
500 g milk chocolate
400 g walnuts
1 cup liquid cream (about 200 ml)
1 teaspoon mint essence
Preparation
1. Coarsely chop the walnuts, not too finely, so that the texture is felt in the candies. I toast them in a pan, without oil, for a few minutes, just until they get a bit of color and the smell of roasted walnuts is noticeable. I don’t walk away because they can burn quite quickly.
2. Break the chocolate into pieces or cut it with a knife. I put it in a heat-resistant bowl along with the liquid cream and mint essence.
3. Melt the chocolate in a double boiler (bring water to a boil in a pot, place the bowl on top, without the bottom touching the water). I stir occasionally until everything becomes shiny and homogeneous, like a thicker cream.
4. When the chocolate is completely melted, I add the roasted walnuts and mix well to distribute evenly. The bowl is taken off the heat and left to cool for a few minutes. The mixture should thicken slightly but still be moldable with a spoon.
5. On a tray lined with parchment paper, I place a teaspoon of the mixture for each candy. I don’t make them too big because they set better if they are smaller.
6. I leave them at room temperature, uncovered, for a few hours until they cool completely and become firm. Sometimes, if it’s warm, I put them in the fridge after they have cooled on the surface to set completely.
7. After they have set, I transfer them to a metal box with a lid. They last several days if not kept warm.
Why I make the recipe often
It’s the kind of dessert you can make quickly, with few ingredients, without hassle. They keep well for a few days. You don’t need special molds, and you can use walnuts that are not perfectly whole. I like that they are compact, not too sweet, and lightly flavored with mint.
Tips and variations
Tips
- If the liquid cream is too cold, melting the chocolate takes longer. I let it sit at room temperature before I start.
- The walnuts must be completely cooled before mixing them with the chocolate; otherwise, the mixture can become oily.
- I work quickly when molding because once it starts to cool, the mixture thickens.
- I do not recommend making them too big – they can crumble when you take them off the paper.
Substitutions
- If you don’t have mint essence or don’t like the flavor, you can skip it, but the fresh note will be lost.
- Liquid cream cannot be replaced with sour cream or milk; the final consistency would be affected.
- You can use dark chocolate if you prefer a more intense flavor, but it should still be cooking or quality chocolate.
Variations
- For extra texture, some of the walnuts can be finely chopped, while the rest are left in large pieces.
- You can also try with hazelnuts or almonds, but the proportions and final taste will change.
- If you don’t want mint, you can use vanilla essence, but the recipe loses some of its personality.
Serving ideas
- They are suitable as a quick dessert with coffee or placed in a box as a small gift.
- They go well on dessert platters among other no-bake desserts.
Frequently asked questions
1. Can I use dark chocolate instead of milk chocolate?
Yes, you can use dark chocolate, but you will get a more intense, slightly bitter flavor. It just needs to be good quality chocolate suitable for melting.
2. What can I substitute for mint essence?
If you don’t like mint, you can omit it or use vanilla essence. The taste will be more classic, without the fresh note.
3. Can I shape them by hand, not just with a spoon?
The mixture is quite sticky when warm. I prefer the spoon because it’s cleaner and faster, but they can be shaped if you let them cool a bit more first.
4. What do I do if the walnuts burn while toasting?
If that happens, it’s better to throw them out and use another batch. Burnt walnuts give a bitter taste that cannot be masked.
5. What kind of liquid cream should I use?
Unsweetened liquid cream, the kind for cooking or pastry. I don’t use plant-based alternatives.
Nutritional values
Approximately, one candy (out of 40) has about 80-100 kcal. Per 100 g, the average would be about 500-550 kcal, with 40-45 g of fat, 40 g of carbohydrates, and about 7-8 g of protein, depending on the chocolate. The walnuts significantly increase the fats and calories but also add protein. These are just estimates, as it depends on how big you make each serving.
Storage and reheating
I keep them in a metal box with a lid, in a cool place. They last well for 4-5 days. They do not need reheating. If it’s warm in the kitchen, I put them in the fridge, but directly on parchment paper so they don’t stick. If they become too hard in the fridge, I let them sit for a few minutes at room temperature before serving.