Chocolate biscuit candies
4 servings
40 minutes
Chocolate biscuit candies are a true masterpiece of French pastry tradition. Delicate, melt-in-your-mouth chocolate balls with a cherry hue delight the taste and provide pleasure. Their recipe combines airy biscuit, rich dark chocolate, and a white chocolate layer, creating a harmony of flavor and texture. These candies are easy to make and are perfect for festive tables and cozy tea times. They can be decorated with confectionery sprinkles for added brightness and individuality. The elegant combination of cream, butter, and chocolate makes the dessert tender, while the light cherry syrup adds a touch of zest. Such a treat will adorn any tea gathering and offer moments of true enjoyment.
1
Crush the biscuit in a blender into fine crumbs - the finer, the tastier the candies will be.
- Chocolate sponge cake layers: 200 g
2
Melt dark chocolate, add 1 tablespoon of cream, mix well and let the mixture cool slightly.
- Dark chocolate: 150 g
- Cream: 2 tablespoons
3
Add syrup and melted chocolate to the biscuit crumbs, mixing thoroughly until a uniform pliable mass is formed.
- Cherry syrup: 2 tablespoons
- Dark chocolate: 150 g
4
When the mass cools down enough to handle, divide it into small pieces and roll them into balls. Secure each ball on a stick.
5
Now melt the white chocolate by adding the remaining cream and butter, and mix well. Let the mixture sit for a while to start cooling and thickening.
- White chocolate: 150 g
- Cream: 2 tablespoons
- Butter: 1 tablespoon
6
Hold the candies with sticks, dip them in chocolate and secure them vertically (in half an apple or orange). Decorate with sprinkles and place the candies in the fridge to let the chocolate set.
- Cake decorations (sprinkles): to taste
