This amazing christmas candy is made of custurd cream ,white chocolate cream and melted chocolates .The most important tips are that freeze the tray before making cream spots and prick cream spots with a toothpick before after chocolate cover .Specially children will love this double chocolate candy .Store in a cool place as they will melt in hot places .
Cooking time ; about 100 min
Servings ; 20
ingredients
125 ml of milk
2 vanilla pods or 1 tsp of extract
2 egg yolks
25 g of sugar
1 teaspoon flour
For the chocolate cream:
40 g chocolate (white)
125 g butter (room temperature)
30 g powdered sugar
For the topping:
400 g chocolate (brown, pure)
preparation
For this candy, bring the milk to the boil. Halve the vanilla pods and scrape out the pulp.
Add the vanilla pulp or extract to the milk. Reduce the temperature, let the milk simmer gently for another 5 minutes, but keep stirring. Mix the egg yolks and sugar in another bowl until frothy. Stir in the flour, then add the milk and stir.
Put everything back into the pot and simmer again for about 5 minutes, stirring constantly. Then pour into a shallow bowl, cover with cling film and let cool down. Cover a baking sheet or a flat bowl with plastic wrap (slightly thicker than cling film) and place in the freezer.
For the chocolate cream, melt the white chocolate in a water bath. Mix the butter and sugar in a bowl until frothy. Mix in the cooled cream in 2 stages. Then mix in the melted chocolate.
Pour the cream into a piping bag with a smooth nozzle. Take the bowl or tray out of the freezer and sprinkle on dabs of cream. Stick a toothpick or cocktail pricker in each spot. Then place in the freezer for at least 1 hour.
Then melt the 400 g chocolate in a water bath. Remove the balls from the freezer. Stick it to the toothpick while still frozen and dip into the liquid chocolate.
The Christmas chocolates allow to dry and remove the toothpicks.
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