3 recipe for a sweet treat really delicious and easy to make!
published on 31 October, 2019 at 11:09
1 Puffed rice chocolate nougat
INGREDIENTS
300g milk chocolate
500g white chocolate
200g white hazelnut spread
70g puffed rice
candy bars
300g milk chocolate
500g white chocolate
200g white hazelnut spread
70g puffed rice
candy bars
METHOD
1.Heat the milk chocolate until melted, then pour it into a bread pan. Cover the entire pan using a brush, this will be the outer layer of the nougat. Cover the pan with one layer of chocolate and freeze it for 10 minutes, then repeat with a second layer.
2. To prepare the nougat filling, mix the white hazelnut spread, with melted white chocolate and puffed rice. Add some pieces of candy bars to the mixture.
3. Fill the pan with the mixture and cover the top with some candy bars.
Refrigerate for at least 4 hours.
1.Heat the milk chocolate until melted, then pour it into a bread pan. Cover the entire pan using a brush, this will be the outer layer of the nougat. Cover the pan with one layer of chocolate and freeze it for 10 minutes, then repeat with a second layer.
2. To prepare the nougat filling, mix the white hazelnut spread, with melted white chocolate and puffed rice. Add some pieces of candy bars to the mixture.
3. Fill the pan with the mixture and cover the top with some candy bars.
Refrigerate for at least 4 hours.
2 Homemade fudge
INGREDIENTS
200g dark chocolate
300g milk chocolate
300g hazelnut spread
chocolate bars
METHOD
1. Melt the dark chocolate and use it to cover the fudge. Pour some of it in a mold and coat the bottom and sides. Freeze and repeat.
2. Melt the milk chocolate and mix it with the hazelnut spread.
3. Pour part of this mixture into the mold and add the chocolate bars.
4. Cover with the remaining mixture and top with more dark chocolate.
5. Freeze for two hours.
6. Leave the fudge at room temperature for 30 minutes before serving.
200g dark chocolate
300g milk chocolate
300g hazelnut spread
chocolate bars
METHOD
1. Melt the dark chocolate and use it to cover the fudge. Pour some of it in a mold and coat the bottom and sides. Freeze and repeat.
2. Melt the milk chocolate and mix it with the hazelnut spread.
3. Pour part of this mixture into the mold and add the chocolate bars.
4. Cover with the remaining mixture and top with more dark chocolate.
5. Freeze for two hours.
6. Leave the fudge at room temperature for 30 minutes before serving.
3 Chocolate salami
INGREDIENTS
250g white chocolate
250g hazelnut cream
70g puffed rice
powdered sugar q.b.
METHOD
1. Melt the milk chocolate and combine with hazelnut cream.
2. Then add the puffed rice.
3. Pour the puffed rice and the cream over a parchment paper sheet.
4. Refrigerate for 2 hours.
5. Spread with powdered sugar.
250g white chocolate
250g hazelnut cream
70g puffed rice
powdered sugar q.b.
METHOD
1. Melt the milk chocolate and combine with hazelnut cream.
2. Then add the puffed rice.
3. Pour the puffed rice and the cream over a parchment paper sheet.
4. Refrigerate for 2 hours.
5. Spread with powdered sugar.
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