CHOCO BLOG

Another chocolate truffle recipe!

A batch of these chocolate rum truffles would make a great gift!

To make them you will need ;

INGREDIENTS:

170g/6oz good quality plain chocolate

120ml/4fl oz fresh double cream

2 tbsp rum

Cocoa powder for dusting

METHOD:

Put the cream into a saucepan and gradually bring to the boil.

Break up the chocolate into small pieces.

Remove the saucepan from the heat and add the chocolate stirring constantly until completely melted.

Stir in the rum

Leave to cool for 30 minutes.

Whisk up the mixture until it thickens.

Chill in the fridge until it becomes firm enough to handle.

Shape the mixture into small balls and roll in the cocoa powder until completely covered.

Chill in the fridge until required.

Use within 3 days.

To make these delightful Christmas pudding truffles you will need to gather together the following;

INGREDIENTS:

6fl oz/175ml/0.75cup fresh double cream

10oz/275g dark or plain chocolate, chopped

1oz/25g/2tbsp unsalted butter

1tbsp cocoa powder

1tbsp icing sugar

2oz/50g yellow marzipan

green and red food colouring

METHOD:

Gently heat the cream in a large saucepan on a medium heat.

Slowly bring the cream to the boil, then quickly remove from the heat.

Chop the chocolate and add to the pan, stirring well until melted and smooth.

Beat in the butter.

Strain into a bowl, cover, allow to cool, and leave in the fridge overnight.

Line a large baking sheet with greaseproof paper.

Carefully form the truffle mixture into about 20 balls and place onto the paper.

Sieve the cocoa powder and icing sugar into a bowl and mix well.

Roll the truffles in the bowl until they are fully covered.

Roll out some of the marzipan into a thin sheet and cut small flower shapes using a cutter, place these onto the truffles.

Colour some of the marzipan using the red food colouring and make tiny 'berries'.

Colour some of the marzipan using the green food colouring and using a tiny holly leaf cutter or a small knife cut out leaves and using a knife caerfully mark the veins.

Position the holly and berries in place and put the truffles in mini paper cases.

Use decorative boxes to give as gifts.

This coconut snowball recipe comes from Sainsbury's website. They would be great for a children's Christmas party! To make 20 of them you will need to gather together the following ;

INGREDIENTS:

125g rich tea fingers

125g almonds

75g icing sugar

Zest of 1 orange

3 tablespoons rum (optional)

2 tablespoons golden syrup

175g white chocolate

100g desiccated coconut

METHOD:

Whizz the rich tea biscuits and almonds in a food processor until they're finely ground.

Add the icing sugar and orange zest, then pulse until it's all combined.

In a small bowl, combine the rum (if using) with the golden syrup, and while the food processor is still running, pour the liquid into the biscuit mixture.

Continue to blend until the mixture is just moist.

Using a tablespoon to measure, shape the mixture into 20 balls.

Leave to set on a baking sheet.

Melt the white chocolate in a bowl in the microwave on a low power.

Microwave at 30 second intervals to ensure the chocolate does not burn.

Place the coconut into a separate small bowl.

First dip the balls in the melted white chocolate, then in the coconut to cover.

Return to the baking sheet and, once all the balls are covered, place in the fridge for at least 2 hours to set.

Cook's tip: Try dipping the balls in dark chocolate and coating with chopped nuts for a different finish.

Enjoy your coconut snowballs!

A chocolate truffle recipe!

Rich mocha truffles would be a nice gift for a chocolate lover.

To make them you will need ;

INGREDIENTS:

300g/10.5 good quality dark chocolate

125mls/4fl oz whipping cream

2tbsp freshly brewed strong coffee

Cocoa powder for coating the truffles

METHOD:

In a bowl whip up the cream until it becomes thick.

Chop up the chocolate and place in a heatproof bowl.

Place the bowl over a pan of simmering water and melt the chocolate, stirring until smooth.

Fold in the cream and coffee.

Whisk until smooth.

Place the mixture into the fridge to chill for about 2 hours.

Line a baking tray with greaseproof paper.

Sift the cocoa powder onto a large plate.

Make small balls with the chocolate mixture and roll them in the cocoa powder until coated all over.

Place the finished truffles on the lined tray.

Chill in the fridge for one hour.

Serve.

Traditionally enjoyed at Christmas but these peppermint creams can be made anytime. To make them you will need ;

INGREDIENTS:

250g/9oz icing sugar

25g/1oz unsalted butter

1-2tbsps single cream

50g/2oz plain chocolate

1/2tsp peppermint extract

METHOD:

Melt the butter in a heatproof bowl over of pan of simmering water.

Stir in the cream.

Sieve the icing sugar into a large mixing bowl.

Add the butter/cream mixture and stir until well combined.

Add the peppermint and knead the mixture until smooth.

Divide the mixture in 2 and roll each part into a cylinder shape.

Cut each part into about 15 slices.

Melt the chocolate in a heatproof bowl over a pan of simmering water.

Half dip into the melted chocolate.

Lay on greaseproof paper.

Chill in the fridge to set.

To make a batch of this yummy white chocolate fudge you will need to gather together the following ;

INGREDIENTS:

350g golden caster sugar

30g unsalted butter

Pinch salt

125mls evaporated milk

1tsp vanilla extract

200g white chocolate, chopped

METHOD:

Place the sugar, butter and milk in a large heavy saucepan and heat gently until the sugar has dissolved.

Bring to the boil and allow to bubble for a couple of minutes stirring all the time.

Remove from the heat and add the vanilla and white chocolate stirring until the chocolate has melted and the mixture is smooth.

Pour into a lined 18cm square tin.

Chill until firm.

Can be stored in a refrigerator for up to a week.

This fudge would make a great gift for a candy lover!

To make a batch of white chocolate truffles you will need the following ;

INGREDIENTS:

1oz/25g unsalted butter

6 tbsp double cream

12oz/350g good quality white chocolate

METHOD:

Melt the butter in a saucepan.

Add the cream and bring to the boil while stirring continuously.

Boil for a minute and remove from the heat.

Add 8oz/225g of the chocolate and stir until well combined and creamy.

Pour into a bowl and allow to cool.

Place in the fridge for at least 2 hours.

Using your hands make small balls from the mixture and place them on a baking sheet lined with greaseproof paper.

Place back in the fridge for at least half an hour.

Melt the remaining chocolate in a heatproof bowl over a pan of simmering water.

Stir chocolate until completely melted and remove from heat.

Carefully dip the balls into the chocolate until covered and place back on the greaseproof paper.

Put back in the fridge until the chocolate has gone hard.

Serve your white chocolate truffles!

Store in the fridge.

To make this luxury mocha fudge you will need ;

INGREDIENTS:

450g/1lb granulated sugar

50g/2oz butter

225g/8oz plain chocolate

230mls/1/2 pint double cream

115mls/1/4 pint strong black coffee (I used 2 teaspoons coffee powder, makes it quite strong tasting)

METHOD:

Place all the ingredients except the chocolate into a large, strong saucepan.

Stir over a low heat until the sugar has dissolved.

Break the chocolate into pieces and add to the mix stirring until dissolved.

Bring to the boil and boil steadily, stirring occasionally until the fudge reaches 238F on a sugar thermometer, or when it turns into a soft ball when dropped in cold water.

Remove from heat and mix until it begins to thicken.

Pour into a well greased square shallow tin and leave to set.

When almost set cut up into squares.

Store in an airtight container.

This fudge is my favourite, it's so rich with a lovely coffee flavour.

Why not try making a batch of chocolate nut fudge. Chocolate fudge recipes such as this are 'no cook',so, very easy, quick and suitable for children to make.

INGREDIENTS:

450g/1lb icing sugar

110g/4oz butter

220g/8oz plain chocolate

115g/4oz chopped nuts

8tbsp evaporated milk

METHOD:

Grease and line a shallow baking tin.

Melt the chocolate and butter together in a bowl over a pan of simmering water.

Add the evaporated milk and stir well.

Sift the icing sugar into the mixture and stir well.

Add the nuts and keep stirring until mixture starts to thicken.

Pour into the greased tin and allow to set.

Remove from the tin and cut into small squares.

Store in an airtight container.

Why not try making a batch of Chocolate Orange Fudge?Again a 'no-cook' recipe, very easy and suitable for children to make.

INGREDIENTS:

110g/4oz plain chocolate

50g/2oz butter

4 tbsp evaporated milk

400g/14oz icing sugar

grated rind of 1 orange

METHOD:

Break the chocolate into pieces and place in a bowl with the butter, stand over a pan of hot, but not boiling, water until melted.

Add the evaporated milk and the orange rind and stir well.

Sieve the icing sugar and gradually mix in.

Grease a shallow tin with butter, pour in the mixture, spread flat and allow to set before cutting into squares.

Store in an airtight container.

This is another of those 'no-cook' chocolate fudge recipes, hence it is very easy and suitable for children to make.

INGREDIENTS:

85g/3oz unsalted butter

110g/4oz plain chocolate

425g/15oz icing sugar

50g/2oz raisins

3tbsp condensed milk

A few drops of vanilla essence

METHOD:

Grease and line a shallow tin/dish.

Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.

Add the sieved icing sugar and all the other ingredients.

Stir until well combined.

Pour into the prepared tin and allow to set before cutting into squares.

Store in an airtight container.

So simple, children will enjoy getting their fingers covered in chocolate making these chocolate apricots!

To make a batch you will need just two ingredients!

4oz/100g dark chocolate, chopped

Packet of large ready to eat dried apricots

METHOD:

Line a large baking sheet with greaseproof paper.

Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth and remove from pan.

Carefully cut each apricot lengthwise into 2 or 3 strips.

Dip each apricot slice into the chocolate down the long cut.

Place the strips onto the baking sheet.

When they are all done place into the freezer for at least half an hour until they are set.

Using a metal spatula carefully remove the apricots from the paper.

Store in a cool place in an airtight container.

This easy recipe for Baileys fudge makes an ideal gift for someone who loves Baileys!

INGREDIENTS:

500g/17.5oz golden granulated sugar

500ml/17fl oz whipping cream

50ml/1.7fl oz Baileys

150g/5oz white chocolate

METHOD:

Grease and line a shallow baking tin.

Put the cream, sugar and Baileys in a large, strong saucepan.

Continuously stirring bring it to a simmer.

When the sugar has dissolved turn up the heat until the mixture is boiling.

Adjust the heat so the mixture is bubbling without boiling over.

Stir occasionally until when you drop a little into a jug of cold water you get a soft ball.

Stir in the white chocolate until evenly mixed.

Pour the mixture into the tin.

When cool cut into small squares and remove from the tin.

These delicious Baileys Truffles are really good! To make them you will need ;

INGREDIENTS:

300g dark chocolate chips

100g cocoa powder

50 ml Baileys

100ml double cream

50g butter

METHOD:

Mix the cream and the Baileys in a saucepan.

Bring to the boil.

Take the mixture off the heat and add the chocolate chips.

Using a whisk stir gently until the chocolate has melted.

Add the butter and stir until smooth.

Line a baking tray (approx 20cm x 20cm) with cling film and pour in the mixture.

Leave in the fridge to set.

Remove from the fridge and cut into squares or triangles.

Sieve the cocoa powder and roll each truffle in cocoa until covered.

Simples!