Creamy chocolate candies
6 servings
45 minutes
Creamy chocolate candies are the embodiment of Italian skill in creating simple yet exquisite desserts. The delicate combination of condensed milk, dry cream, and powdered sugar transforms into an airy creamy mass that becomes the base for the candies after cooling. The chocolate glaze, prepared in a water bath, gives them a rich flavor and appetizing texture. These candies captivate with their softness inside and crispy chocolate shell. They pair perfectly with a strong espresso or as a small treat at the end of a meal. Italians love such desserts for their simplicity in preparation and the ability to experiment with flavor nuances—from adding nuts to a light citrus accent. Enjoy this delicate chocolate delight!
1
Take equal proportions of powdered sugar, dry cream, and condensed milk.
- Condensed milk: 150 g
- Powdered sugar: 150 g
- Dry cream: 150 g
2
Mix the creamy mass from these ingredients. If it becomes crumbly, add condensed milk; if too liquid, add powdered sugar or dry cream. The mass should be thick enough.
- Condensed milk: 150 g
- Powdered sugar: 150 g
- Dry cream: 150 g
3
Place the cream mixture in the refrigerator for 20-30 minutes; during this time, it will set well.
4
Lay out food foil on the table. Roll small balls from the chilled mass (if it sticks, coat in powdered sugar or dry cream). The creamy filling for the candies is ready.
- Powdered sugar: 150 g
- Dry cream: 150 g
5
Melt broken chocolate (preferably dark) into small pieces in a water bath, add 1 tbsp of butter, mix and let cool slightly (about 15 minutes is enough).
- Chocolate: 150 g
- Butter: 1 tablespoon
6
Coat the balls in chocolate glaze, hold them at room temperature for a while, and then place them in the refrigerator until completely cooled.