We invite you to prepare delicious Cream-Filled Candies.
Ingredients:
For the cream filling:
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 3 tbsp milk
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- A pinch of salt
For the chocolate coating:
- 120 g (or more) semi-sweet chocolate, chopped
- 1 tsp vegetable oil
Instructions:
Prepare the Cream Filling:
- Place softened butter in a large mixing bowl. Beat with a hand mixer until light and fluffy. Gradually add confectioners’ sugar, beating for 1 minute until combined.
- Add milk, vanilla extract, almond extract, and salt. Continue beating until the mixture is smooth and creamy.
- Cover the bowl and refrigerate for at least 1 hour.
- Line a baking tray with parchment paper. Using a small ice cream scoop or a tablespoon, scoop out the cream filling and shape it into small balls. Arrange the balls on the tray, cover, and refrigerate for at least another hour.
Prepare the Chocolate Coating:
- Place the chopped chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth. Stir in the vegetable oil. Allow the chocolate to cool slightly for about 5 minutes.
Assemble the Cream-Filled Candies:
- Dip each cream filling ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the coated ball, allowing any excess chocolate to drip off.
- Place the coated ball back onto the parchment-lined tray. Repeat until all the cream balls are covered in chocolate.
- Refrigerate the tray for about 30 minutes, or until the chocolate sets.
Cream-Filled Candies are ready to enjoy. Bon appétit!
Notes:
- Use baking chocolate, as it melts more evenly than regular chocolate, ensuring a perfect glaze.