Češpov gnocchi

Sweet month. First, a mullet, and other, third, and second again, but the third, but ... there is no end nor place. Chocolate flows in ... cubes and balls.

If you are not porajtal, is now a chance to catch the last train.

Brownie

Ingredients:

• 250 g sugar,
• 125 g butter (or home )
• 90 g flour
• 90 g of dark (edible, anyway) chocolate
• 2 eggs
• 125 g of hazelnuts, but also nuts, almonds, cashews, Brazil nuts, macadamia nuts, peanuts, or any combination thereof.

In the bowl of hot water (chocolate should not be overheated above 43 ° C, and God forbid that it špricne water) melts chocolate and butter (physically process in which a substance changes physical state from solid to kapljevinsko, as opposed to melting , kemičen is a process in which the solute is dissolved in a solvent).

Creamy mix with wire whisk and then add the eggs one at a time and mix thoroughly each time.

Mix sugar and flour together and mix slowly while stirring, add to mixture.

Finally add in nuts.

Mixture is poured into a baking pan lined with baking paper.

In total there to about 825 cm ^3, did you count half, hip big pan and how long you want to have brownije. I think it's between 2 and 2.5 cm height which was about right, which means baking surface 275 to 412 cm ^2, or. between 15 cm x 18 cm and 18 cm x 23 cm.

Even better, if you go back. Izmeriš pan, pomnožiš length, width and height desired brownijev (say 2.5 cm) and the resulting volume share with the 825th For instance, my tray is 30 cm x 22 cm, X 2.5 cm for a total amount brownijev 1650 cm ^3.

That number now share with 825 cm ³ and get it, see it zlomka, just 2, which means that I have all the ingredients multiplied by the second Voila!

And choco balls, choco aka truffles.

Chocolate Truffle

Ingredients:

• 200 g dark chocolate
• 100 g fresh cream
• 50 g of roasted hazelnuts (you can also unroasted)
• tablespoon of cocoa liqueur (optional)
• Cocoa

Again it will be necessary over hot water melt the chocolate. Then vmešaj cream until smooth, add the chopped hazelnuts and optionally, a tablespoon of cocoa liqueur.

Cool to room temperature, then refrigerate overnight.

The next day stress cocoa on a plate and spoon the mixture cured capture, roll it in cocoa and hands formed into balls. Eat first, to see if they really as good as they look, but also the last. BC TKO because you efforts.

Otherwise you will find original recipes in the current issue of La Kucine .