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Prunes in chocolate: calorie, step-by-step recipes with photos

How to cook prunes in dark or white chocolate

Prunes in chocolate most of the sweet teeth are accustomed to buy in supermarkets. However, it is not difficult to cook it at home. And the taste differences are almost not noticeable.

  1. In a saucepan, heat the water, put a suitable ceramic container on top and, grinding into pieces, place the chocolate on top. Expect complete melting;
  2. It is advisable to wash the dried plums slightly with water and, spreading them on a clean napkin, dry them;
  3. If there are bones in dried fruit, it is imperative to carefully remove them;
  4. Keep a close eye on the melted chocolate, stirring it regularly. Any lumps are unacceptable;
  5. Dip each dried plum into the chocolate substance;
  6. We lay the board or plate with parchment in several layers;
  7. On the prepared platform lay out the «breaded» prunes;
  8. For half an hour, leave in the fridge and enjoy a healthy treat. If the chocolate is still sticky, then return it back.
  • prunes — 150 g;
  • milk chocolate — 1 tile;
  • walnut kernels — 130 g.

Time: about an hour.

Carefully sort out the prunes, making sure that there are no fragments of stones left in it. Suitable dried fruits immersed in a colander and washed, leave to drain. Dried plums are laid in the form of a double boiler and steamed for 5 minutes, sealing the lid.

Further actions depend on what kind of candy you want to get in the end.

  1. Steamed prunes loaded into a blender and grind. And chopped with a knife, we get pieces larger;
  2. Kernels do not interfere with a few minutes to dry on a hot skillet;
  3. We grind walnuts with a knife so that tangible pieces are obtained;
  4. From shredded prunes we roll up small “koloboks”;
  5. Each ball is pressed, forming a cake. In the middle we immerse the nut filling;
  6. Slapping like dumplings, only giving the blanks a rounded shape;
  7. Maximum melt chocolate bar in a water bath;
  8. Each nut-prune ball enveloped in chocolate;
  9. Sprinkle the dish with butter and place non-frozen candies on it;
  10. In the fridge for an hour and treat households.
  1. We crack nuts, we take out kernels, trying not to break them;
  2. In each dried plum in place of the bone, we introduce a kernel nut slice;
  3. Dipping blanks in melted chocolate;
  4. Lay out on a pre-oiled plate and wait for freezing by placing the container in the fridge.
  • prunes — 10 pcs .;
  • chocolate (white) — tile;
  • Almonds — 10 pcs.
  1. Pour almonds in a deep container, where we send and boiling water, insist 10 minutes;
  2. Nuts free from the skin;
  3. Peeled almonds are placed on a baking sheet in 1 layer;
  4. Place the form in the oven at 150 ° С for 25 minutes;
  5. Stir periodically;
  6. Too dried plums are washed and steamed for 5 minutes. You can use a double boiler or an uncomplicated device consisting of a pan of boiling water and an iron sieve;
  7. White chocolate soften in a water bath, achieving a liquid consistency;
  8. Inside each steamed dried fruit we place an almond nut;
  9. Dip melted chocolate in the blanks;
  10. We spread the suitable surface with parchment and put melted sweets on it;
  11. Put in the fridge for an hour.

Candies «Prunes in chocolate» with hazelnuts and cognac

  • hazelnut — 15 nuts;
  • Cognac — 2 tablespoons l .;
  • 15 pieces prunes;
  • chocolate (bitter) — 100 g
  1. Steep boiling water pour prunes. Hold 15 minutes;
  2. Dried fruits squeeze flags from excess, drain the water;
  3. Peeled hazelnuts are placed on a baking sheet and dried in an oven for 15 minutes at 160 ° C;
  4. Into the bowl of the blender we put the components, except chocolate;
  5. Shred the contents of the container, leaving the pieces of medium size;
  6. From the resulting substance we roll the balls;
  7. Putting them on a plate, we put them in the fridge for 15 minutes;
  8. Meanwhile, water bath is used to melt chocolate;
  9. Cooled blanks are immersed in the chocolate mass;
  10. We cover the suitable flat container with parchment and spread the treat;
  11. 10 minutes in the fridge is enough to freeze.

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  • condensed milk — 1 b .;
  • soda — 10 g;
  • lemon fresh — 15 ml;
  • 2 eggs;
  • prunes — 100 g;
  • coffee (ground) — 1 tbsp .;
  • Cognac — 20 ml;
  • butter (chocolate) — 50 g;
  • flour — 150 g;
  • refined oil — 2 tablespoons l .;
  • walnut kernels — 150 g;
  • cocoa (powder) — 70 g
  • milk — 50 ml;
  • sugar — 70 g;
  • oil — ¼ pack .;
  • cocoa — 70 g
  • protein — 1 pc .;
  • sugar — 1 tbsp .;
  • sour cream (medium fat) — 1/2 liter.

Time: about 3 hours.

  1. Condensed milk and eggs whisk;
  2. Stir the butter and cocoa and send it to the egg-milk substance;
  3. Soda with lemon juice and add to the resulting texture with ½ of the allotted flour;
  4. Add the rest of the flour again;
  5. With vigorous agitation, achieve a uniform consistency;
  6. Apply the appropriate thermo-resistant form with butter (chocolate) and distribute the dough evenly in it;
  7. Send for 20 minutes in the oven, heating it to 180 ° C;
  8. Cover the browned biscuit cake with a clean towel, hoisting the ice packed in polyethylene on it;
  9. Cool — wrap in film, and refrigerate for an hour;
  10. For an hour, fill the prunes with water;
  11. If necessary, remove the bones from the dried fruit, dry and chop;
  12. In a frying pan, determine the kernels of nuts, fry for 10 minutes;
  13. Peel the husks from the nuts and chop them with a knife;
  14. For cream, whip the sugar with protein and sour cream into the lush foam. The mixer will cope;
  15. Brewed coffee brew boiling water, set aside. After brewing, pour brandy;
  16. Divide the cooled cake into 3 layers with a knife;
  17. 2 moisten the bottom cakes with coffee and brandy;
  18. Coat with cream;
  19. Put the cake together, sprinkling powdered nuts and prunes between the cakes;
  20. We finish the final cake with cream only;
  21. Put the smeared cake on a cold place for 10 minutes;
  22. The turn of the glaze. Place the saucepan with the milk on a small fire, adding butter;
  23. Sugar and cocoa turn into a homogeneous mixture;
  24. Spreading oil in a skillet — introduce cocoa-sugar substance;
  25. Boil the glaze, stirring continuously;
  26. Cool for 5 minutes and coat the cake with icing on all sides (except the bottom);
  27. Return the dessert to the fridge, wait 10 minutes;
  28. Repeat the coating again and refrigerate again;
  29. You can create a variety of flat figures out of melted chocolate by decorating the baking surface, or just pour the cake over it.

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