1. Raw materials: cocoa powder, cocoa butter, nuts, sugar and milk.

Tools: microwave oven, big bowl, mold.

Steps:

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

2. Find a steamer, drain water and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar in a bowl and keep stirring. Until the contents of the bowl are mushy. (It's sticky and drips on the spoon, but it won't be quick. It's kind of like pouring tomato sauce. )

3. Pour the nuts into the paste, add a small amount of milk and stir until they are sticky again, and naturally cool.

4. Put the paste into the freezer and take it out after 5 to 10 minutes. Heat again until it melts. Be sure to stir while heating. At this time, you can also add a little spice or sweetener 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: It's better to buy a lump. If you buy powdered cocoa, you have to buy butter. It's best to buy cocoa butter instead of fat. If you eat too much, you won't get fat. If you can't buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put into the furnace;

Nuts: they are 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 are also prepared in moderation.

Moulds: they are sold in food raw materials stores. If you are not happy to buy it, use the ice cube grid made at home, and high-temperature paper holders will do.

Chocolate Sophie

Making ingredients: chocolate powder 1 box, eggs 1 piece, 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 stirring spoon until it becomes a foam.

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

Coat the inner wall of the coffee cup with a little butter and sugar.

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

3. truffle chocolate

Ingredients: Bitter-sweet chocolate140g, whipped cream1/4 cups, 25ml of cream, 30ml of rum or brandy.

Decorative materials: bitter and sweet chocolate 1 50g, cocoa powder1cup, almond slice or coconut powder half a cup.

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

Practice:

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

2. Heat the whipped cream in a small pot until the edge is bubbling and slightly boiling, then pour the whipped cream into chocolate (140g), let it stand for about 1 min, then gently stir with a rubber knife until the chocolate melts, add the softened cream and mix well, and finally add rum or brandy and mix well. Cover with a plastic wrap, move into the refrigerator and refrigerate for about 1 hour until it is solidified and will not flow.

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