- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 730 kcal
Quick summary
“Homemade chocolates in a firm dark chocolate shell filled with a dense dough of cashew nuts, condensed milk and butter. A balanced union between the intensity of cocoa and the toasted flavor of the oilseed.”
What you need to know
- The filling cooked to the soft-ball stage ensures a soft texture that does not dry out inside the shell.
- The cooled chocolate base layer creates a protective barrier against the candy leaking.
- The silicone mold allows unmolding with ease, preserving the shine of the surface.
Ingredients
Main
- 200g of crushed cashew nuts
- 200g of semisweet chocolate
- 100g of condensed milk
- 50g of sugar
- 30g of butter
- Use good quality chocolate for a more intense flavor.
- Try including a touch of vanilla extract in the nut mixture for a distinct flavor.
- Avoid letting the chocolate dry out too much by covering the pot while it melts.
- If you prefer, substitute the cashews with hazelnuts or walnuts for new variations.
- Store the chocolates in a closed container to maintain the crunch.
Instructions
Principal
- Start by melting the dark chocolate in the microwave or in a double boiler, stirring until completely homogeneous.
- In a bowl, mix the condensed milk, sugar, and butter. Take to low heat, stirring until it thickens.
- Add the crushed cashew nuts to the mixture, stirring well to incorporate all ingredients.
- Fill the silicone molds with a layer of melted chocolate, covering the bottom.
- Place a spoonful of the nut mixture over the chocolate, taking care not to go over the edge.
- Finish by covering with more melted chocolate until the mold is full.
- Refrigerate for about 10 minutes or until the chocolate hardens completely.
- Remove from the mold and serve on a beautiful plate.
Chef's tips
- Melt the chocolate in a gentle bain-marie without letting the water vapor come into contact with the sweet.
- Let the nut filling cool until lukewarm before applying over the first layer of chocolate.
- Tap the pan on the counter gently to settle the chocolate and eliminate small air bubbles.
Variations
- Add drops of vanilla essence to the nut dough still on low heat to perfume the filling.
- Sprinkle grains of fleur de sel over the top chocolate before it hardens to create contrast on the palate.
- Make the frosting with white chocolate while keeping the dark cocoa and nut filling.
Substitutions
- Cashews can be swapped for chopped toasted hazelnuts, ground walnuts, or sliced almonds.
- The semi-sweet chocolate can be replaced by 70% cocoa chocolate to control the sugar level.
- The butter can be swapped for unsalted clarified butter to enhance the shine of the sweet.
How to store
Store in an airtight container protected from heat and light for up to 10 days. In places with high temperatures, store in the refrigerator, removing 10 minutes before consuming to recover the shine.
Can it be frozen?
It can be frozen wrapped individually in aluminum foil inside a closed container for up to 3 months. Thaw in the refrigerator to prevent the cocoa butter from sweating or turning white.
What to serve with
Accompany with full-bodied espresso, unsweetened black tea, or a glass of coffee liqueur. Also combines with fresh red fruits like strawberries to refresh the palate.
Frequently asked questions
How to grind the cashew nut without turning it into a paste?
Use the pulse function of the food processor or blender in short 2-second bursts, sifting the pieces to maintain a crunchy texture.
How long does the chestnut filling need to cook?
Cook over low heat for about 6 to 8 minutes, until the condensed milk begins to detach from the bottom of the pan, like a soft brigadeiro.
Why does the chocolate get white spots after cooling?
This occurs when the chocolate does not undergo proper tempering or suffers sudden thermal shock, causing the cocoa butter to rise to the surface.
Can I use common acetate molds instead of silicone?
Yes, but grease lightly or ensure the chocolate is well crystallized before turning so the chocolates release without breaking.
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