CHOCOLATE CARIOCAS

Within the next few days many nome day celebrations are coming! So I thought of making a tribute to sweets that you can make at home and share them as a treat at work.

Cariocas are always the number one choice in such cases! It is also a perfect sweet to clear up whatever biscuits and nuts you have at home.

Tip: To freshen up the nuts, you can simply bake them for 3 minutes in a well-preheated oven at 180 ° C. This will make them more crisp and fresh.

Ingredients

  • 250 gr butter
  • 4 eggs
  • 450 gr cookies (whatever cookies you have home)
  • 500 gr mixed nuts (whatever you prefer)
  • 200 gr icing sugar
  • 3 tablespoon unsweetened cocoa
  • 1 tablespoon liquid vanilla (extract)
  • 600 gr melted couverture, for coating

Instructions

  • Melt the butter and allow it to come to room temperature.
  • Beat the biscuits in the blender, but save a few little pieces.
  • Beat the eggs in the mixer at the high speed with the icing sugar for 10 minutes until fluffy.
  • Slowly add the butter, continuing to beatt it
  • Then add cocoa, crushed biscuits, vanilla and finally nuts.
  • Remove from mixer bin and knead by hand.
  • Lay the chocolate dough in two rolls.
  • Cover the rolls in a membrane and place them for two hours in the freezer.
  • Then remove the membrane, cut into slices of 1 cm thick.
  • Melt the couverture into a double boiler by attaching a bowl over a pot of boiling water.
  • Dip the cariocas one by one into the melted chocolate and "dress" them with chocolate on all sides.
  • Let the cariocas in baking sheets to cool the chocolate.
  • Keep them in the fridge.

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