Shortcrust pastry truffles
Votes: 1
Time: 3 hours 45 minutes
Complexity: easily
Quantity: 60 truffles
Complexity: easily
Quantity: 60 truffles
This recipe is for anyone who loved (and still loves) raw shortcrust pastry as a child. Everyone else will love these truffles too once they've tasted them. Once the chocolate-coated candies are coated, you can sprinkle them with a light sprinkling of sea salt, which will enhance their flavor and texture. Forming and dipping the balls into the glaze will be easier if you chill the dough in the freezer for 20-30 minutes beforehand. It's also worth noting that while this recipe doesn't contain raw eggs, uncooked flour isn't always safe either.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- Microwave 2 cups of flour for 2 minutes. This will reduce the risk of illness associated with eating it raw.
- 1 can (400 g) condensed milk
- 1/2 cup mini dark chocolate chips
- 1 cup finely chopped pecans
- 700 g store-bought chocolate glaze tiles
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Recipes with similar ingredients: butter, brown sugar, vanilla extract, flour, condensed milk, dark chocolate, pecans, chocolate
Cooking the dish according to the recipe:
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed until creamy. Add the vanilla extract. Gradually whisk in the flour, then pour in the condensed milk. Add the chocolate chips and pecans, mixing well. Form into 2.5 cm balls. Place them on waxed paper and refrigerate for 2 hours.
- Melt store-bought icing in a double boiler. Using two forks, dip the dough balls into the chocolate mixture until completely coated. Place on waxed paper and chill until firm. Refrigerate for at least 1 hour before serving.
Note
Since the dough is sticky, coat your fingers with flour. This will make it easier to roll into balls.
Author of the recipe - Angela Lively
Categories:
recipe / Festive dishes / Desserts / Candies
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