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Ho ho ho - Merry Blogmas |
    Homemade chocolates and fudge are actually easier to make than many people think; for me it’s a messy business and I get chocolate EVERYWHERE, but that’s because I am a messy cook… Here are few recipes to try out. These are a little indulgent with the clotted cream, but it’s Christmas so who cares!! Clotted Cream Truffle: This makes about 30 truffles. The ingredients: • 227g clotted cream (one tub) • 250g dark chocolate 70%+ • 1 to 3 tablespoons of your favourite tipple prosecco/cassis/rum if you want a boozy twist. To decorate: • 200g of melted dark or milk chocolate • 50g of melted white chocolate • Coco powder How to make: • Melt the clotted cream in a saucepan on low heat. • Once the cream starts to bubble, remove from the heat, and stir in the broken-up chocolate; the heat of the cream will melt the chocolate. • Once it’s combined you can add in the alcohol if you are adding this twist. • Leave to set in a fridge for 3-5 hours or preferably overnight. • Once it has set, roll the chocolate mixture into small balls–size truffles – everyone’s truffle size is different so go with what size makes you happy. The decorating: • At this point the truffles will be quite warm and will need to be chilled. • If you want dusted truffles, just roll the chilled little ball in the coco-powder and then place them back in the fridge to chill. • If you want them dipped in chocolate place them on a piece of grease-proof paper and pop them back in the fridge to chill while you melt the dipping chocolate in a bain-marie (glass bowl place over a saucepan of boiling water). • Dip truffles one by one in a bowl of the melted chocolate; use a fork/spoon/chopstick to ensure they are fully covered. • Pop them back on the greaseproof paper and leave to set for another 10 minutes. • Once set, drizzle over the melted white chocolate. • Voila – yummy truffles. Tips: • Use a melon baller or two teaspoons to create the little truffle balls – this will help keep them roughly the same size and save you washing your hands so often from the melted/sticky chocolate mix. • For a spicy twist, add some minced chili into the mixture (at the alcohol step) • Or, a tablespoon of orange juice, or lime or a fresh alternative – maybe add a few grates of their zest to.     Clotted Cream Vanilla Fudge: This makes about 30 and can be stored for about a week. The ingredient: • 227g clotted cream • 275g golden caster sugar • 100g golden syrup • 2-3 drops vanilla extract How to make: • Put the cream, sugar and syrup into a large saucepan and stir gently over a low heat until the sugar has dissolved. • Increase the heat to medium and bring the mixture to the boil, stirring constantly to prevent the mixture from sticking to the base. • Boil for 10-15 minutes, until the mixture reaches 118C (the soft ball stage); if you don’t have a thermometer, drop a little of the mixture into a glass of ice cold water and it should roll into a small ball. If the mixture just dissolves, return it to the heat and cook for a little longer. • Remove the saucepan from the heat and add the vanilla. • Beat with a wooden spoon for about 10 minutes until it becomes thick and just starts to crystallise around the edges: it will look a little grainy and more matt. • Pour the mixture into the shallow tin lined with grease-proof paper. • Leave until set for about 30 minutes, and then score into squares while still warm. • Store in an airtight container.     These little beauties are great little treats to have around the home and they make great presents if you are stuck on what to buy someone. Pop a few in cellophane bag and finish with a ribbon to make a cute little present for friends. I take a tray of these to my hairdresser’s salon just before Christmas as a treat for all the girls – and they go down very well. I’ve also found that making these helps keeps me out of mischief between Christmas and New Year, at least for a few hours. Merry Blogmas,  |
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