1. Ingredients: cocoa powder, cocoa butter, nuts, sugar and milk.

Tools: microwave oven, big bowl, mold.

Steps:

1. Peel the nuts, lay them flat on the microwave oven chassis and bake for 3 to 5 minutes (700W microwave oven).

2. Find a steamer, drain the water and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar in a bowl and stir constantly. Until the contents of the bowl become mushy. It's sticky and drips on the spoon, but it won't be quick. Kind of like pouring ketchup. )

3. Pour the nuts into the paste, add a little milk and stir until they become sticky again, and then cool naturally.

4. Put the paste in the refrigerator and take it out after 5 to 10 minutes. Heat it again until it melts. Be sure to stir when heating. At this time, you can also add some spices or sweeteners you like.

5. Pour into the mold and let it cool naturally.

Friendly reminder:

Cocoa powder: you can buy it in the supermarket;

Cocoa butter: You'd better buy one. If you buy cocoa powder, you have to buy butter. It's best to buy cocoa butter instead of fat. If you eat too much, you will not get fat. If you can't buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put in the oven;

Nuts: usually sold in dry goods stores. Don't buy roasted seeds and nuts, buy pure nuts as much as possible. Otherwise, it will taste like butter melon seeds. Peanuts, hazelnuts and almonds should also be prepared in moderation.

Moulds: sold in food raw material stores. If you are not happy to buy it, you can use the ice cube lattice made at home and the high-temperature paper tray.

Chocolate Sophie

Ingredients: 1 box chocolate powder, 1 egg, some butter and sugar.

Note: If you want to make this dessert for your beloved, you can also decorate it with chocolate ice cream balls and fresh fruit.

Production method:

1 Stir the egg white with a mixing spoon until it becomes foam.

2 Add chocolate powder to the stirred egg white and continue stirring.

Spread a little butter and sugar on the inner wall of the coffee cup.

4 Pour the stirred egg white into a coffee cup and bake it in the oven for 7 minutes.

3.truffle chocolate

Ingredients: bitter and sweet chocolate140g, whipped cream 1/4 cups, whipped cream 25ml, rum or brandy 30ml.

Decorative materials: 1 50g of bitter-sweet chocolate,1cup of cocoa powder, and half a cup of almond chips or coconut powder.

Tools: food conditioner, rubber knife, syrup thermometer, two small spoons.

Exercise:

1, the cream softens at room temperature, and the almond slices are baked in the oven for use. Chop the chocolate with a knife first, and then put it into a food processor to process it into finer particles.

2. Heat the whipped cream in a small pot until the edge bubbles and boils slightly, then pour the whipped cream into chocolate (1 40g), let it stand for about1min, then gently stir with a rubber knife until the chocolate melts, add the softened cream and mix it evenly, and finally add rum or brandy and mix it evenly. Cover with plastic wrap and refrigerate for about 1 hour until it is solidified and does not flow.

3. Take it out, dig a small chocolate ball with two spoons, scoop it up and round it repeatedly, and then put the molded soft chocolate on the flat plate.