Candy Berry Truffle

1 . Stage

Grind the almonds - I did this in a coffee grinder. Let the coarse pieces fall in as well. From the sugar and water boil a viscous syrup, mix with the almonds. It turns out a very thick mass like marzipan.

2 . Stage

With a blender, puree the cherries (or any other berries you like). If the berries have pips, like raspberries, strain them through a sieve. If the berries are frozen, like mine, you need to defrost them first and drain the excess juice.

3 . Stage

Mix the marzipan mass and berry puree.

4 . Stage

You may not use all of the mashed potatoes because the mass should be very thick (it will be easier to work with later). Put it in the freezer for 15-20 minutes (my temperature is -15 degrees).

5 . Stage

Let's start making candy. From the cooled mass form small balls, about the size of a walnut. If you feel that the mass is still too liquid, you can put the balls in the freezer.

6 . Stage

Warm up the chocolate in a water bath. Dip each ball in the chocolate and place it on a rack or in a mold.

7 . Stage

Because the balls were stored in the freezer, the chocolate solidifies instantly.