Coffee and Nut Truffles
Coffee and Nut Truffles
Soft and very fragrant truffles with the whole hazelnut inside. As I try to reduce consumption of carbohydrates, I have simply rolled in them in cocoa, you can cover them with chocolate if do not consider excess calories:) Yes, and they without sugar.
0,5 St, wholegrain flour (to dry on frying pan)
salt pinch
5g baking powder
5 dried large inzhirin
2ch.l. espresso powder
good handful of filbert (subfried) + a little for stuffing
2kh25g packagings of light vanilla pudding (without sugar)
it is a little milk (2-3st.l.)
On small fire on frying pan, stirring slowly, to dry flour until it gets yellowish color. To cut fig, to put it in the blender with all other ingredients and to propulsirovat. Then it is necessary to add milk, so much, how many that weight began to be molded. To create (14) candies, in everyone to put on the whole nut. To roll in in cocoa and to store in the refrigerator.
Chocolate Whoopie with cream
Chocolate Whoopie with cream
Ingredients:
for Whoopi's cookies:
100 gr desi
110 gr sugar
1 egg
150 gr torments
65 gr powder cocoa
1 tsps of baking powder
1 tsps of vanilla sugar
100 ml of milk
for cream:
200 ml of fat cream (for beating)
2 1/2 tbsps of icing sugar
Preparation:
1. To shake up the softened oil with sugar.
2. To add egg, to shake up.
3. To mix dry ingredients - flour, cocoa, baking powder and vanilla sugar.
4. Gradually to add milk and flour mix to the oil.
5. Tablespoon to lay out dough on parchment (to level a little, having given the form of circle)
6. To bake at 175 C - 10-12 minutes. To allow to cool down.
7. For cream - to shake up cream with icing sugar.
8. To apply cream on one half of Whoopi with spoon or by means of pastry bag, to cover with the soulmate. To repeat procedure with the others.
9. To allow bittern to stand 30 minutes in the refrigerator (before giving)
Cakes are ready to store it is necessary in the refrigerator. And also it is possible to freeze.
recepti
Chocolate and nut toffees
Chocolate and nut toffees
Ingredients:
The milk condensed – 1 bank.
Nuts (walnut) – 100 gr.
Sugar – 175 gr.
Desi – 60 gr.
Cocoa – 5 tablespoons.
Preparation:
To chop nuts on slices and to dry on dry frying pan.
In small pan to mix condensed milk with cocoa.
To pour out sugar and nuts to condensed milk, to mix.
To prepare mix on small fire of minutes 15, will not start lagging behind pan walls yet.
To line small form (baking tray) with foil, to grease with desi and to pour in it in hot chocolate mix.
To cool a little future toffees and to clean in the refrigerator for 3 – 4 hours.
To take out the stiffened briquette from form and to clean foil.
To cut it on small candies toffees and to give.
To serve ready chocolate candies toffees to tea or coffee.
Bon appetit
recepti
Useful pumpkin candies
Useful pumpkin candies
Ingredients:
• 150 g (unpitted) dates
• 100 g of cashew
• 2 tbsps of coconut flakes
• 1 tbsps of seeds of pumpkin
• 2 tbsps of pumpkin puree
• 1/3 cups of large oat flakes
• 1 tsps of cinnamon
• 1/4 tsps of powder of ginger
• pinch of nutmeg and ground allspice
Preparation:
To put all ingredients in the blender and to crush to homogeneous (desirable) consistence. It is pleasant to me when nutlets are slightly audible.
To cool weight in the refrigerator (30-40 minutes), to create balls, to roll in in cocoa powder.
To store in the refrigerator or the freezer. Say that such candies are wonderful in the frozen look - only to allow them to recover some minutes at the room temperature :))
recepti
Chocolate and nut toffees
Chocolate and nut toffees
Ingredients:
The milk condensed – 1 bank.
Nuts (walnut) – 100 gr.
Sugar – 175 gr.
Desi – 60 gr.
Cocoa – 5 tablespoons.
Preparation:
To chop nuts on slices and to dry on dry frying pan.
In small pan to mix condensed milk with cocoa.
To pour out sugar and nuts to condensed milk, to mix.
To prepare mix on small fire of minutes 15, will not start lagging behind pan walls yet.
To line small form (baking tray) with foil, to grease with desi and to pour in it in hot chocolate mix.
To cool a little future toffees and to clean in the refrigerator for 3 – 4 hours.
To take out the stiffened briquette from form and to clean foil.
To cut it on small candies toffees and to give.
To serve ready chocolate candies toffees to tea or coffee.
Bon appetit
recepti
Truffle финикминдаль candies
Truffle финикминдаль candies
On 18 candies:
20 dates
? tsps of vanilla extract or seeds of 1 vanilla bean
1/3 cups of almond oil (process of preparation in the recipe)
1/3 cups of coconut flakes
salt pinch
1 tsps of cinnamon
almonds handful (for sprinkling)
1/3 cups of powder of cocoa
To fill 1 cup of crude almonds in bowl of the blender and to shake up for 15 minutes — at first almonds will turn about dry crumb, but over time will begin to remind paste, and after 10 minutes — cream. Only when the consistence will suit you, it is possible to add a little salt, coconut oil or honey, to taste.
In the blender to mix dates and vanilla extract, to shake up until weight becomes homogeneous. To add coco shaving, almond oil, cocoa, cinnamon, salt and it is once again good to shake up.
Hands to create balls and to roll in ready candies in cocoa, chopped almonds or shaving of coco. To cool in the refrigerator at least an hour.
Such truffle can be stored long in the freezer, getting candies necessarily and to desire.
recepti
Cocoa for cheerfulness
Cocoa for cheerfulness
1 tbsps of cocoa powder;
1 tsps of refiner cane sugar;
1/4 tsps of ground cinnamon;
nutmeg on knife tip;
1 tbsps of boiled water;
1 cup of milk;
little vanilla extract or vanilla sugar;
if is it is possible to add some drops of extract of almonds.
In big mug fill cocoa, sugar, cinnamon and muscat. Add hot water and well stir. Pour in hot milk, again mix and add vanilla.
Chocolate truffles
Chocolate truffles
Ingredients:
1,5 glasses of sugar
0,5 glasses of water
100g desi
5 tbsps of cocoa (or keroba)
400g powdered milk
100g walnut
Preparation:
1. To fill in sugar with water and to put on fire.
2. To bring to the boil and stirring slowly to cook 2-3 min.
3. To remove from fire and to kindle in hot syrup oil and kerob (cocoa)
4. Carefully to mix. Gradually to implicate powdered milk.
5. To add the crushed nuts. To knead weight and to put for hour per the refrigerator.
6. Then to mold candies in the form of mushroom hats to roll in in cocoa (keroba) and to give to coffee or tea
Category: Recipes
Chocolate syrup
Chocolate syrup
It will be necessary for preparation for us:
1,5 Art. of sugar,
3, 4 Art. of unsweetened cocoa powder (if you use sweet cocoa powder, add less sugar or do not add it at all),
1 Art. of water,
salt pinch,
1 h. l. vanilla.
1. In small pan mix sugar, cocoa and salt. 2. Add water.
3. Bring mix to the boil, periodically stirring slowly.
4. Reduce fire and cook 1 minute.
5. Remove from fire, add vanilla and cool.
It is necessary to store such syrup in the refrigerator.
It can be used for preparation of different desserts.
It perfectly is suitable for ice cream.
To make milkshake, it is necessary to add simply 2 tablespoons of this syrup to glass of milk (warm or cold). It is possible to add vanilla ice cream here and to mix everything in the blender.
Banana Rafaello
Banana Rafaello
Ingredients:
• 1 average banana
• 2 dried figs (or 4 dates)
• 3 dried dates
• 1 tablespoons of raisin
• 75 gr. coconut flakes
• 8-12 nutlets not of fried filbert
• 1\2 h. l. cinnamon
Preparation:
1. Pyuriruyem banana, we add cinnamon.
2. Pyuriruyem dates and fig (it is better to cut fig).
3. We mix and add 60 gr coconut flakes, we mix to uniformity, there has to be sticky weight from which it is possible to mold.
4. We create candies wet hens rolling up inside nutlet, we roll in coconut flakes.
To store in the refrigerator no more than 3 days, after night in the refrigerator become much more tasty and a little more dense.
Mousse on the basis of coconut milk.
Mousse on the basis of coconut milk.
Ingredients:
1 bank or box of coconut milk (Santa Maria)
50 g of cocoa powder
1/2 teaspoons of vanilla extract
sugar - to taste
If you do not love chocolate, replace it with something another, for example, banana. Can use both that, and another.
Preparation:
Open coconut milk in the evening and leave it in any capacity without cover for the night in the refrigerator. So it has to thicken.
Get milk from the refrigerator and mix it with other ingredients. You can use for mixing the blender, the mixer, nimbus or even fork, if your coconut milk rather dense.
Mousse is ready! That beautifully tax use confectionery syringe
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