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Chocolate truffles

    

Suhajdy, which were preferably prepared in the 70-ies and 80-ies of the past century in Czechoslovakia. For the preparation you necessarily need traditional cocoa pudding in a box :) and empty plastic egg packagings.

Cook

No. of servings

20

Ready in

Difficulty

medium

 

 

cocoa pudding8.75oz250grams
raisins1.5oz40grams
rum3tbsp3tablespoon
sugar granulated7oz200grams
unsalted butter8.75oz250grams
walnuts2oz60grams
white chocolate-

1. 

raisins 1.5 oz (40 g)  rum 3 tbsp  walnuts 2 oz (60 g)

Wash well and dry two empty plastic egg packagings. Rinse raising and pour them over with rum. Chop walnuts.

2. 

unsalted butter 8.75 oz (250 g)  sugar granulated 7 oz (200 g)

We cook suhajdy over a water bath. First melt butter and add sugar in.

3. 

cocoa pudding 8.75 oz (250 g)

Add whole content of the box with cocoa pudding. Cook 10 minutes.

4. 

Set aside, add raisins together with rum and walnuts.

5. 

Stir until the mixture becomes coherent.

6. 

Place warm mixture in the dimples of the egg packagings.

7. 

Let them cool in the cold place for 4 hours, then remove suhajdy.

8. 

white chocolate

Place them with the widest part up and decorate with melted white chocolate.

9. 

When the chocolate is stiff, place them in the paper baking cups.

10. 

Store them in the cold place. In this particular recipe we made larger suhajdy, which were prepared by filling in the whole form. Their size and therefore also number can vary based on the volume of the mixture placed in the packagings.

Bon appetit!

 

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