CHOCO BLOG

To make a batch of these Smartie cookies you will need ;

INGREDIENTS:

150g/5.5oz self raising flour

100g/4oz unsalted butter

100g/4oz golden caster sugar

1tbsp golden syrup

At least 2 tubes Smarties or other coloured chocolate beans! (I used 2, 3 would have been better I think)

METHOD:

Preheat the oven to 180C, 350F, Gas 4.

Grease and line 2 large baking sheets.

Cream the butter and sugar together in a large mixing bowl.

Add the syrup and stir until well combined.

Sieve the flour and add to the mixture bit by bit stirring continuously until a dough starts to form.

Add the Smarties and knead with your hands.

Divide the mixture into about a dozen balls.

Place the dough balls well apart on the baking sheets.

Bake for 12-15 minutes until firm to the touch.

Transfer to a wire cooling rack.

When cool store in an airtight container.


Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

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!