Whether at Christmas time, for Mother's Day or simply for snacking yourself - delicious andhomemade chocolatesare always a welcome gift! Beautifully chocolaty or fruity, with a delicious filling and in a wide variety of shapes and flavors - it's not for nothing that these small works of art are considered the crowning achievement of the chocolatier's art. Of course you can buy a box of chocolates, but if you want to give your loved ones a special treat, then it would be much nicer if you made summer chocolates yourself. From creamy apricot fudge to gin and tonic truffles - with our recipes, every chocolate lover and hobby cook will get their money's worth! Have fun preparing it!
Chocolates are considered something very special and noble - a treat that you slowly let melt in your mouth and that provides a real culinary delight. A distinction is made between cut pralines, shaped pralines, truffles and filled pralines. In order for a sweet to be called a praline, the chocolate content must be at least 25% during preparation and it must be bite-sized and have a filling of nougat, marzipan, liqueurs, nuts or fruit. The preparation itself is not that difficult, but it does take a little longer. Therefore, for truly delicious chocolates, you should always only use good, high-quality ingredients.
Make your own summer chocolates – delicious dulce de leche chocolate truffle recipe
Beautifully soft and incredibly tasty – these dulce de leche truffles are easy to prepare and will delight everyone! Dulce de Leche is a cream made from milk, sugar and vanilla that tastes very sweet and similar to caramel. If you don't know about this delicious spread, now is the time to try it. Although you can buy it ready-made at the supermarket, we have a dulce de leche recipe for you below! Because everyone knows: Homemade tastes best!
Ingredients for Dulce de Leche:
- 200 grams of sugar
- 35 Gramm Butter
- 135 grams of cream
- 200 ml milk
- 1 pinch of salt
Chocolate truffle ingredients:
- 500 Gramm Dulce de Leche
- 60 grams butter, at room temperature
- 100 grams walnuts, roasted and finely chopped
- 2 tbsp coffee liqueur of your choice
- 1 TL Vanilleextrakt
- 240 grams of powdered sugar
- 3 THE Kokosraspeln
Dulce de Leche Zubereitung:
- Caramelize half of the sugar in a saucepan. Add the second half and dissolve completely, stirring constantly.
- Add cream and simmer over high heat for about 2-3 minutes. Reduce heat and add remaining ingredients. Let simmer for 10 minutes.
- Pour into airtight jars and let steep for 12 hours.
Chocolate truffle preparation:
- Place the dulce de leche, butter, powdered sugar, walnuts, vanilla and coffee liqueur in a large bowl and whisk well until you get a creamy paste.
- Wrap in cling film and place in the fridge for 4-5 hours.
- Take small portions of the mixture and form them into balls with your hands.
- Roll in desiccated coconut, let it set in the fridge for 1 hour and enjoy!
Recipe for chocolate pralines with delicious mint filling
The combination of chocolate and mint is simply unbeatable and always ensures a real taste explosion. Whether hearts, stars, flowers or funny figures – if you make summer chocolates yourself, you can make them in any shape you like. These homemade mint chocolate pralines are the perfect creamy and decadent treat!
Ingredients for the chocolates:
- 200 grams of milk chocolate
- 20 Gramm Butter
Mint filling:
- 180 grams of milk chocolate
- 130 ml cream with 30% fat content
- 20 Gramm Butter
- 1/2 tsp peppermint extract
Preparation:
- Break the chocolate into small pieces and melt it together with the butter in a water bath over low heat. Stir occasionally and make sure that the bowl does not touch the water.
- Remove from heat and let cool for 10 minutes. Fill the silicone molds with the chocolate and wipe off the excess chocolate. Shake the mold slightly and let it solidify in the fridge.
- In the meantime you can prepare the filling. Melt the chocolate, cream and butter in a water bath over low heat, stirring occasionally. Remove from heat and let rest for about 20 minutes. Add peppermint extract and stir well.
- Fill the chocolate pralines with it and add the remaining chocolate on top. Lightly tap the worktop again to avoid any air bubbles and to wipe off any excess residue.
- Place the chocolates in the fridge for 1 hour, carefully remove them from the mold and enjoy!
Apricot fudge recipe for the ultimate summer treat
The best thing about making summer chocolates yourself is that you can experiment with the ingredients and create new and interesting flavors. Creamy, dreamy and quick to prepare – this apricot fudge is the perfect dessert for your next garden party!
Ingredients:
- 1 package cream cheese, at room temperature
- 480 grams of powdered sugar
- 350 grams of white chocolate couverture
- 2 TL Vanilleextrakt
- 100 grams walnuts or pecans, finely chopped
- 160 grams dried apricots, chopped
Preparation:
- Line a baking sheet with aluminum foil and coat with a little olive oil or cooking spray.
- Beat the cream cheese in a bowl with a hand mixer until fluffy. Gradually stir in the sugar and continue beating.
- Add chopped chocolate and vanilla extract, stir briefly.
- Fold in the nuts and apricots and mix everything well.
- Spread the mixture on the baking tray and smooth it out. Cover and refrigerate for 8 hours or overnight.
Make your own Gin & Tonic truffles
Delicious truffles are considered the superstars among thehomemade chocolatesand while the classic chocolate version also tastes good, these Gin & Tonic truffles have an excellent, refreshing, exotic note.
Ingredients:
- 60 ml tonic water
- 30 ml gin of your choice
- 150 grams dark chocolate, roughly chopped
- 140 ml Sahne
- 25 Gramm Butter
For the cover:
- 200 grams of white chocolate, roughly chopped
- 2 tbsp finely grated lemon peel
Preparation:
- Line a baking tray with baking paper.
- Bring the tonic water to the boil in a pot, reduce the heat and simmer for 3-4 minutes. Remove from heat and let cool.
- Heat the cream and butter in a saucepan until the butter has melted. Add the chocolate little by little, stirring constantly.
- Stir in the gin and tonic water and place the mixture, covered, in the refrigerator for 10 minutes.
- Form small balls with your hands, spread them on the baking tray and chill for 1 hour.
- For the coating, melt the chocolate in the microwave for 30 seconds and stir in the lemon zest.
- Cover the truffles with the chocolate coating, sprinkle with a little more lemon peel or coconut flakes and place in the freezer for 10-15 minutes. Enjoy!
