Cream-Filled Candies

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:

  1. 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.
  2. Add milk, vanilla extract, almond extract, and salt. Continue beating until the mixture is smooth and creamy.
  3. Cover the bowl and refrigerate for at least 1 hour.
  4. 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:

  1. 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:

  1. 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.
  2. Place the coated ball back onto the parchment-lined tray. Repeat until all the cream balls are covered in chocolate.
  3. 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.