Love and chocolate – that’s what Valentine’s Day is. Instead a boring box of chocolates from the store surprise your soulmate a pleasant surprise from homemade truffles. For decoration, choose edible sequins and pearls of red color. Basic spicy recipe Brazilian truffles are incredibly simple. The secret is constantly stir the chocolate mass over low heat until it not much thicken. And if you get a taste, you can add vodka, it will evaporate, but emphasize the aroma of chocolate. Share with friends: 
Food Photography: Jackie Alpers Time: one hour. 35 minutes Difficulty: medium Quantity: 20 – 25 truffles Recipes use volumetric containers of 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Truffles
- 1 tbsp. l (15 gr.) Butter, plus for lubricating the mold and hands
- 1 can (400 gr.) Of condensed milk
- 3 tbsp. l cocoa powder
- 1/2 tsp ground cinnamon
- A pinch of cayenne pepper, optional
- Special equipment: small brush, small paper forms for sweets, electronic thermometer
Decorative topping
- 450 gr dark chocolate, cut into pieces of 2.5 cm.
- Large white and rainbow colored confectionery sprinkle for large pebbles
- Semisweet chocolate sprinkling for small pebbles
- Lump sugar (candis sugar) for “polished” stones
- Colored sugar (mastic figures coated with edible paper with sparkles)
- Vodka (it will evaporate, so truffles are suitable for children)
Recipes with similar ingredients: condensed milk, chocolate bitter, ground cayenne pepper, cinnamon, cocoa
Recipe preparation:
- Lubricate the large, shallow form with butter. In big over a medium-high saucepan, bring the condensed milk to a boil with 1 Art. l (15 gr.) Butter, cocoa, cinnamon and cayenne pepper (if using), constantly stirring with a rubber spatula. A little bit turn down the heat and cook, stirring constantly, for 15-20 minutes, until the mixture will not depart from the walls of the stewpan and will acquire the consistency of a very thick cream. Pour mixture into prepared form; Allow to cool completely and harden in about 1 hour. (For speeding up the process can be refrigerated).
- Cover the pan with wax paper. Lubricate your hands with creamy butter and mold balls from 2.5-5 chilled truffle mixture cm.; place on wax paper.
- For the decor. Truffles must be melted after tempering with chocolate. Thanks to tempering, chocolate becomes shiny, smooth, while maintaining hardness at room temperature. You can then decorate the truffles. To melt the chocolate without tempering, place the pieces of chocolate on the top tier double boiler or use a water bath. Stir until complete melting.
- For tempering, melt about 2/3 of the chopped chocolate in the upper tier of a double boiler or a heat-resistant bowl, installed in a water bath, while the bottom of the bowl should not touch the water. On medium heat, heat water to low boiling, constantly stirring the chocolate as it melts. When the thermometer shows a temperature of 46 ° C, remove the bowl from the double boiler and stir in the remaining chocolate to lower the temperature. Keep going stir to 29 ° C, then pull out pieces of not melted chocolate. Place chocolate over boiling water again and stir to 32 ° C. Stick to this working temperature, while you cover the truffles with a brush.
- To decorate the truffle, roll it in the sprinkle, gently pressing. You can chop the truffle on a wooden skewer for comfort. Put all the truffles on wax paper. Chill in refrigerate before serving for at least 1 hour. Transpose upon serving into small paper tartlets.
