Homemade Pumpkin Spice Latte Syrup and Gingerbread Cookies

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I’m a big fan of the holidays. In my opinion Halloween starts on the 1st of October and Christmas starts on the 1st of November. Autumn/Winter is my favourite time of year because it’s all about everything I love – food, drinks, decorations, costumes, parties, family, open fires and being cosy, and this year I made a list of seasonal foods I want to cook. Top of the Autumn list were homemade pumpkin spiced lattes. I found a few recipes online and added a few things, and thought they’d go well with gingerbread cookies so I made some of those shaped like pumpkins. I also edited the pictures to look more Halloweeney…because I could.

Ingredients:

Gingerbread cookies (makes app. 24) :

  • 2 1/2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 egg
  • 4 tbsp golden syrup

Pumpkin Spiced Latte Syrup:

  • 1 1/2 cups of water
  • 1 1/2 cups of sugar
  • 2/3 cup of pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground all spice
  • Whipped cream to top

Cookies Method:

  • Sift the flour, bicarbonate of soda, ginger, cinnamon, nutmeg and all spice into a large bowl.

  • Add the butter, and use your hands to crumble it through until the mixture resembles breadcrumbs.

  • In a separate bowl whisk together the egg and golden syrup.

  • Add this mixture to the flour and form into a dough. Don’t worry if it appears to be too little liquid – just keep working it with your hands and it will eventually combine!

  • Form into a ball, wrap in cling film and refrigerate for 15 minutes. Preheat your oven to 180°.

  • When it’s ready, dust your work surface and your rolling pin with flour and roll it out. (If it’s sticking at all you need more flour!) If you like your gingerbread crispy roll it quite thin, however I definitely recommend leaving it a little thicker. That way it ends up crispy on the outside and chewy on the inside – deelishus.

  • To make a pumpkin shaped cookie cutter I took a normal circular one and pushed the join inwards.

Difficult.

  • Cut out your cookies and lay them out on greasproof paper on a baking sheet.

  • I used a wee knife to cut pumpkin faces into them – if you wanted you could draw them on with a mixture of confectioners sugar and black food colouring!

The entire range of pumpkin emotions were represented

  • Because cutting out pumpkin faces takes time and effort, i used the remaining dough to test out a wee ‘home made’ cookie stamp James bought me…

  • Place the tray on the middle shelf of your preheated oven and cook for 10 minutes for a fan assisted oven, 10-12 for standard. Make sure to turn the tray halfway through to ensure they cook evenly!
  • When they’re ready remove and leave to cool for 10 minutes before transferring a few to a plate and storing the rest in an airtight container.

Pumpkin Spice Syrup:

  • Combine all your ingredients in a saucepan, bring to a light boil and reduce to a medium heat. Make sure you stir it continuously to stop the sugar sticking to the pan.

  • Keep stirring for around 10-15 minutes, until the mixture becomes syrupy and begins to coat the spoon.

  • Strain your syrup into a heat proof container. Because I didn’t have a funnel, I strained it first into a teapot, then poured it into glass bottles with stoppers.

Halloween themed apothecary labels optional…

  • Finally, make up a latte and serve with your cookies. I microwaved 3/4s of a mug of milk until boiling, stirred through one teaspoon of coffee granules and 2 teaspoons of syrup and topped with a little cold milk and some whipped cream. Then I posed everything with halloween themed objects – fancy, no?

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Savoury Croissants with Sausage and Relish and Nutella French Toast with Strawberries Brunch

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This is just a quick wee idea i came up with for a savoury and sweet sunday brunch or a quick breakfast snack and wanted to share. I came across jus rolls canned croissant pastry and wanted to make my own savoury croissants and they turned out INCREDIBLE. I know I could make the pastry myself but that would defeat the whole purpose of them being quick 😛 Ridiculously easy to do, if you can’t find the readymade croissant pastry puff pastry would be delicious too, and the filling possibilites are endless – I’m already planning turkey brie and cranberry sauce ones for christmas! 🙂 the nutella french toast pretty much speaks for itself.

Ingredients:

Makes 6 croissants:

  • 1 can jus roll croissant pastry
  • 1 packet of good pork sausages
  • 1 jar tomato relish (I used ballymaloe)
  • Parchment paper.

Makes French Toast for 2:

  • 4 slices of bread.
  • 2 small/1 medium egg
  • 1/2 cup milk
  • 1/2 tsp vanilla extract (optional)
  • 1 tbsp butter
  • Nutella
  • Fresh strawberries/blueberries/banana
  • Maple syrup

It really is ridiculously simple:

  • Preheat your oven to 200° (180° for fan assisted ovens).
  • Obviously a good start is to open your can of pastry…or let it burst out of it’s can, PASTRY MAD PASTRY SMASH

  • Unroll it onto a clean work surface and slice into 6 triangles. (mines were scalene, boom.)

  • Cover ever triangle with a generous spread of your relish of choice.

  • Fry 6 sausages in a little olive oil until well cooked, then pat dry with kitchen roll.

  • Carefully roll each sausage up in a triangle of pastry. It being my first time cooking these I tried both ways – rolling from the smaller end and from the larger end – and found they turned out much more croissant like if rolled starting from the larger end. Of course the only picture I have is of me rolling from the wrong end but ah well…

  • Once all six are ready place them on some parchment paper on a baking tray and place in the middle shelf of the preheated oven, setting the timer for 12 minutes. (If using a fan oven rotate the tray halfway through to ensure they cook evenly)

  • While the croissants are cooking heat a frying pan to medium heat.
  • Lightly toast your bread and set aside. Toasting it will ensure your french toast doesnt go soggy.
  • Crack your egg(s) into a bowl and add the milk and vanilla extract.

  • Whisk together.

  • Slather nutella all over 2 slices of bread and top with the other two slices, so you’re left with two sandwiches.

  • Dunk the sandwiches in the egg mixture one at a time and smoosh it all over the bread with your hands. I really don’t know how else to word that…

Nothing’s wrong with your eyesight, it’s my shoddy camera work…

  • Now add your butter to your frying pan and fry your sandwiches for app. 1 1/2 – 2 minutes on each side.

  • Remove to plates, cut in half and slice your strawberries over your sandwiches. Top with a drizzle of maple syrup.

  • Your croissants should be just about ready so remove from the oven and plate up. As per usual I was too eager to eat to remember to take a picture of it all together…but you get the idea.

Serve with freshly squeezed orange juice or mimosas. Because it’s ok to drink before 12 if it’s mimosas.

Grilled Sea Bass with Pancetta, Asian Asparagus and Mango Sweet Potato Mash

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Saw this on Jamies 30 Minute Meals and loved the idea of using chutney in the sweet potato mash so gave it a go! The mash was definitely the highlight of the meal and made a nice wee snack cold the next day too 🙂

Ingredients:

  • 1 clove of garlic
  • 2 red chillis
  • Bunch of asparagus
  • 2 sweet potatoes
  • 1 lime
  • 2 fillets of sea bass
  • Pancetta
  • Jar of mango chutney
  • Bunch of coriander
  • Soy sauce

Method:

  • Finely dice your garlic and one chilli and add to a bowl with a good splash of soy sauce. Set the bowl aside.

  • Bring a pot of water to the boil and add the asparagus.
  • Put the sweet potatoes in a bowl with half the lime, cover with cling film and heat in the microwave on high for 10 minutes.
  • While the sweet potato is cooking, put 3 spoonfuls of mango chutney on a plate and add 3 tablespoons of soy sauce, the chopped coriander and the second chilli finely sliced.
  • Score the sea bass to help it cook through.

  • Heat a frying pan with a little olive oil and place the sea bass skin down on it. Season the underside with a little salt and pepper.

  • The fish will cook for 90% of the time skin side down so don’t flip it!
  • Add the pancetta to the pan with the fish.
  • When the sweet potatoes are done place them on the plate on top of the chutney mixture and squeeze the remainder of the lime juice over. Use a knife and fork to slice and mash them, mixing the chutney, soy sauce, coriander and chilli through.

  • Check the asparagus. If it’s done drain it, add to the bowl of soy sauce, garlic and chilli and mix through.

  • When the fish is cooked through remove from the heat and flip it. Leave for 10-20 seconds to finish cooking.

  • Plate up and serve 🙂

Seafood Linguine with Pancetta, Squid, Prawns and Mussels

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If seafood pasta’s on a menu, I’ll order it. However I prefer the sauce to be more of a glistening coating on the pasta, as opposed to thick and creamy, so that the flavour of the seafood can really shine. I came up with this recipe while trying to recreate one I had in Carluccios on Nasseau Street, and while I strayed a bit it still turned out incredible, and perfect for a warm evening…if you can find one. Serve it with white wine and crusty bread with olive oil and balsamic vinegar for dipping 🙂

Ingredients: (serves 2)

  • Olive oil
  • 2 tbsp butter
  • 4 cloves of garlic. (yes 4)
  • 1 red jalapeno
  • 1 large white onion (or 2 medium)
  • 1 packet pancetta
  • 12 cherry tomatoes
  • Fresh oregano
  • 2 cups grated parmesan
  • 1 glass white wine
  • 12 large prawns
  • 2 squid bodies cut into rings
  • 12 fresh Mussels in shells
  • Salt and pepper to taste

Method:

  • Grate your parmesan and set aside in a bowl.

  • Heat a good glug of olive oil and your butter in a frying pan.

  • When it’s still not melting after 5 minutes, switch on the power.

  • Finely dice your garlic, jalapeno and onion and add to pan.

  • While that’s sauteing, bring a kettle of water to the boil and add to a saucepan with your pasta and some salt. Set to simmer.
  • Next, prepare your prawns. I deshelled 10 and left 2 whole solely for presentation. If you’ve never deshelled them before here’s how:

1. Hold the body in one hand and the head in the other.

2. Pull off the head.

3. Peel the shell and all the wee legs off the body of the prawn and pull off the very end of the tail, taking care not to pull off any of the tail meat.

4. This is what you should be left with.

5. Score along the underside with a knife, along the intestinal tract.

6. Pull out the intestinal tract and discard.

  • Set your prawns aside in a bowl.
  • Add your pancetta to the pan with a little black pepper and fry until golden.
  •  Halve your cherry tomatoes and add to the pan along with a glass of white wine and 3/4s of your grated parmesan.

  • Dice the oregano and add to the frying pan along with the prawns and squid.

  • Cook until the prawns turn nice and pink and the squid is cooked but not rubbery! Taste, and season as necessary.

  • Now give the mussels a quick scrub, removing the beard, and add to the pan. Make sure they are all tightly closed as any open ones have gone bad. Cover the pan with a lid and let the mussels steam for 3-4 minutes, until they all open.

(I had to transfer it to a saucepan for this as I didn’t have a lid big enough to cover the frying pan)

  • Drain your pasta, add to the sauce and mix it all well together before plating up.
  • Top both plates with your remaining parmesan and serve with your crusty bread, olive oil, balsamic and chilled white wine 🙂

(sorry about the weird lighting…and the weird black dining table)

  • Dont forget a wee bowl for mussel shells!

Griddle Pan Steak with Asian Stir Fry Vegetables (No Carbs)

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I was looking for a recipe for something high in protein, low in carbohydrates but filling for a late night dinner after the gym and this was perfect. Be aware the steak needs a few hours marinating. If you wanted to add carbohydrates it’d be lovely with wee sea salt roast potatoes or some sweet potato mash! I went for rib eye steaks but any would do – striploin, sirloin, fillet…yeah you probably know the different types of steak. Oh and invest in a griddle pan, I’m pretty sure it was Einstein who said it was the greatest invention of all time. Penicillin came a close second.

Ingredients: (serves 2)

  • 2 good quality steaks, nicely marbled
  • 1 small red chilli (seeds removed if you’re not a fan of heat, but be aware, I judge you for that)
  • 1 small green chilli
  • Piece of ginger root the size of your thumb
  • 2 cloves of garlic
  • Light Soy sauce
  • Thai fish sauce (ignore the smell, it adds incredible flavour)
  • 1 head of broccoli
  • 2 medium carrots
  • 1 large onion
  • 1 red pepper
  • Small pack of mushrooms
  • Bok Choy
  • Black pepper

Method:

  • Finely dice your chilli, ginger and garlic.
  • Put your steaks in a bowl and cover with the diced mixture and a splash of soy sauce. Cover with clingfilm and set aside for 2-3 hours.

  • Once the steak is ready, preheat the oven to 200°.
  • Break up the broccoli into wee trees, arrange on a baking tray, cover liberally with olive oil and put in the oven. Set timer for 30 minutes.
  • Slice your onion and carrot into thin strips, and roughly chop your mushrooms and pepper.

I used a weirdly shaped sweet pepper cos I’m cray cray like that

  • Heat a little olive oil in a frying pan, and add 2 tablespoons of the diced chilli, garlic and ginger from the steak marinade.
  • Saute the strips of carrot and onion until the onion is softened.

  • Then add the mushrooms, pepper and bok choy, along with 3 tablespoons of fish sauce and 4 tablespoons of light soy sauce.
  • Saute until the bok choy is wilted and vegetables are almost cooked, then add the broccoli and turn the heat to low. (Baking the broccoli first adds a nice crispy crunchy texture to the dish). Taste and add cracked black pepper/more soy sauce as needed.

  • Heat your griddle pan and fry your steaks. we like them medium-rare, so I cooked them for 4 minutes on each side then rested for 3-4 minutes. Cooking times vary according to the cut of meat and how you like it – The following list is fairly reliable http://www.steakhousefinder.com/cooking-time

  • Once rested, slice on the diagonal into strips.

  • Plate up your veg and arrange strips of steak on top.

Falafel Pittas with Homemade Sticky Tomato Salsa

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Not sure if it should be called a salsa or sort of a jam but this sticky tomato sauce is unbelievably versatile – it can be used as the base for an incredible tomato soup, just add chicken/vegetable stock and blend, as a pasta sauce stirred through spaghetti with seafood, as a salsa with tortilla chips etc etc. This time I used it as a condiment in homemade falafel pittas and the flavours worked really well together.

Ingredients: (makes enough for 8 medium sized falafel)

For the falafel:

  • 400g can chickpeas
  • 1 white onion
  • 1 large clove of garlic
  • 1tsp ground cumin
  • fresh coriander
  • 1tsp chilli powder
  • Sunflower/vegetable oil
  • Pitta pockets
  • Salad to taste (I used a wee bit of lettuce and cucumber)

For the tomato salsa:

  • 3 large vine tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 1 red chilli
  • 3 tbsp balsamic vinegar (I had none so substituted white wine)
  • 2 tbsp worcestershire sauce
  • Splash of light soy sauce

Method:

  • Preheat your oven to 200°c.
  • Dice your garlic and chilli, slice the red onion and quarter the tomatoes.
  • Arrange in a baking tray and cover with balsamic vinegar, worcestershire sauce and soy sauce, and a little salt and pepper.

  • Put the baking tray in the oven and set the timer for 40 minutes.
  • Next, dice the white onion, drain the chickpeas and put them in the blender with the cumin, chilli powder, coriander, salt and pepper. Add a tiny splash of olive oil and blend into a paste. If you’re left with a few larger pieces of chickpea it’s no problem – you can leave them whole or just mash them with the back of a fork.

  • Scoop the paste out with a spoon and roll into wee balls with the palms of your hands.

  • Set to the side.
  • Remove the tomato mixture from the oven – it should be going mushy by now, and use a knife and fork to chop the tomatoes and onions into smaller pieces.

  • Return to the oven for the remainder of the cooking time.
  • When the tomato sauce has around 5 minutes to go, heat a small amount of oil in a wok or frying pan.
  • When the oil is hot, fry the falafel for app. 3 minutes on each side. Take care flipping them to avoid them breaking apart.

The wee one on the left was a casualty of war

  • When ready set aside in a bowl and remove the tomato mixture from the oven.

  • Plate up, throw everything into a pitta and enjoy 🙂

White Chocolate and Cranberry Biscotti

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I made this recipe up out of a few different ones, and omitted the traditional almond extract because neither of us are particularly mad on it. I wanted to put pistachios in these but they were like €6 for what amounted to a handful, more than all my other ingredients combined! Hannah don’t play that game, so I used white chocolate and dried cranberries instead and they’re amazing. Variations I’d like to try are dark chocolate and dried cherry, or maybe half dunking the biscotti in melted chocolate and leaving to harden. Just to mention, I use cups, which are an american form of measurement but a quick google can convert it into other measurements. 🙂

Ingredients:

  • 1/4 cup olive oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 3/4 cups all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Method:

  • Preheat oven to 150°C (300 °F)
  • In a large bowl, mix together the olive oil and the sugar until well blended.

  • Next mix in the vanilla extract and the eggs.
  • In a separate bowl, combine the flour, baking powder and salt.

  • Stir the flour mixture into the egg mixture bit by bit, and then add the dried cranberries and white chocolate.

  • Line a baking tray with parchment paper and form 2 logs on it with the mixture. (Tip: Learn from my mistakes and space them further apart than the ones below…)

  • Bake for 35 minutes in the preheated oven, until the logs are light brown.
  • Remove from the oven, and leave aside to cool for 10 minutes. Don’t skip this or they’ll just break apart, and don’t turn the oven off yet.

Why they should be spaced further apart…

  • Once they’re cooled, carefully slice them on the diagonal. I found it easiest to turn them upside down and then cut, as the underside is a lot softer, but be extremely careful flipping them if you do it this way.
  • Lay the individual slices on their sides on a fresh piece of parchment paper and return to the oven for around 8-10 minutes.

(The black bits are the cranberries, swear!)

Pop them in a biscuit jar or container or give as wee gifts 🙂

Chorizo and Sweet Potato Soup with Open Prawn Sandwiches

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Copied this soup from a recipe off my mammy, its unbelievably nice and keeps really well. The recipe genuinely makes enough to feed a family but I’ve never bothered adjusting it because it always gets eaten! 🙂 It’s also delicious hot or cold…we served it with open prawn sandwiches on soda bread but it’s lovely with a plain wee salad too and a dollop of creme fraiche. (http://www.youtube.com/watch?v=3Uqvq2xbMxw)

Ingredients:

  • 3 cloves of garlic
  • 1 red chilli
  • 1 leek
  • 1 large onion
  • 2 medium carrots
  • 1 chorizo sausage
  • 2 sweet potatoes
  • 3 chicken stock cubes

Method:

  • Dice your garlic and chilli and set aside in a bowl.
  • Chop your leek, onion, carrots and sweet potatoes into chunks. Keep your sweet potato seperate to the rest of your veg.

  • Next, fry off your garlic and chilli in a little olive oil in a large soup pot.

  •  Then add all your chopped veg except for the sweet potato.  (If your fry the potato it’ll go starchy)

  • Once the onion has softened and you can smell the chorizo, remove from the heat.
  • Mix 2 of your stock cubes in a large jug or bowl with a litre of boiling water until completely dissolved.
  • Add your potatoes to the soup pot and pour in all of the stock. If the vegetables aren’t covered add a little boiling water.

  • Put the pot back on the heat, bring to the boil, and leave bubbling for around half an hour, until the carrots are soft and the sweet potato has gone mushy.

  • Blend the mixture. I used a kenwood blender and did it in 2 batches but a hand blender works perfectly.

  • Once blended return to the pot. The mixture will be extremely thick so you need to make up your final stock cube in a bowl and ladle it into the soup mix bit by bit until you’ve achieved the right consistency. Be sure to do this slowly as if you add too much it can’t be rectified.

  • Taste and season accordingly and your soup is done! 🙂
  • For the open prawn sandwiches I just defrosted some frozen prawns by running them under cold water in a colander.

  •  Then fry them off in rock salt and pepper.

  • Mix together a quick marie rose sauce with roast garlic mayonnaise and ketchup (50:50) and a little tobasco sauce. I also usually add a little of the oil the prawns were cooked in.
  • Arrange some rocket leaves on soda bread, top with the prawns and spoon the finished sauce over the top.

  • Serve on the side of the soup with a wedge of lemon and enjoy! 🙂

Steak and Guinness Pie with Mustard and Rosemary Roast Potatoes

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I once read an interview with Jamie Oliver where he said that he prefers using shop bought puff pastry because there’s no point spending hours trying to make it yourself when it’s ready to hand, exactly how you’d make it and delicious…so I took that advice on board and buy all my pastry (I use jus roll). If I’m baking some fancy cake or something some day then I’ll give the pastry a go, but if it’s an after-work dinner no chance! You could use puff or shortcrust pastry with this recipe – I only went for shortcrust because it was the only one in the shop. Also a word of warning, this takes around 3 hours in total to make. So don’t just skim through the recipe and start it at half 8 in the evening…because if you’re as stubborn as I am you’ll end up starving yourself and whoever else is depending on you to cook dinner, and then by the time you finally get to eat it you won’t know if it was actually nice or if they’re just saying that because they’re aware you’re on the verge of throwing yourself off the balcony. But I’m pretty sure it actually is delicious. Loosely adapted from a Jamie Oliver recipe, I only did a pastry topping instead of an actual pie as a result of the aforementioned time constraints, but it was still delicious!

Ingredients: (pie serves 3-4, adjust potatoes accordingly)

  • Olive oil
  • 2 large carrots
  • 2 large parsnips
  • Packet of mushrooms
  • 1 large onion
  • 2 cloves of garlic
  • 30g butter
  • 500g stewing beef cut into cubes
  • 3 sprigs of rosemary, leaves picked and chopped
  • 1 can of guinness
  • Sea salt and black pepper
  • Cornflour/plain flour
  • 200g grated cheddar cheese
  • 1 sheet of ready roll puff or shortcrust pastry
  • Olive oil
  • Baby Potatoes (I used 5 to serve 2)
  • English mustard
  • A few rosemary leaves
  • Sea salt

Method:

  • Preheat oven to 200°c.
  • Dice your garlic and chop onion, carrots, parsnips and mushrooms into chunky pieces.

  • Fry garlic and onion in olive oil until onion is softened then add the butter and all your chopped vegetables and stir together.

  • Add the beef along with the chopped rosemary, a pinch of sea salt and a good dash of black pepper.

  • Fry on a medium-high heat for 3-4 minutes then add your can of guinness.

Motion Pictuuuuuure!

  • If the guinness doesn’t cover it then add a little water but it should do the job!
  • Add 2 tbsp of cornflour/plain flour, bring to a simmer and transfer to your casserole dish. 
  • Cover with the lid and place in preheated oven for 1 1/2 hours. 
  • Remove, stir, and put back in for another hour. The stew is ready when the meat is extremely tender and the sauce is thick and rich.
  • If the sauce is still too runny after all this time then place the casserole dish on the hob and reduce it further. You can add a little more flour but be careful you don’t overdo it!
  • When the sauce is the right consistency, stir in half your grated cheese, season carefully and set aside.
  • Next, drizzle a baking tray with olive oil and roll your baby potatoes around in it until covered.
  • Use a knife to smear the mustard on top of the potatoes – don’t be afraid of the heat of the mustard, cooking it removes a lot of this.
  • Sprinkle the sea salt and rosemary leaves on top.
  • Next, roll out your sheet of pastry. Sprinkle the remainder of your grated cheese over the top of your pie filling, then lay the pastry on top.

  • Cut around the edges and use the excess pastry to decorate the top.
  • Put your pie and your baby potatoes in the oven for 30 minutes, pie on the bottom and potatoes on the middle shelf. If the pastry starts to brown too much just cover it with a piece of tinfoil.
  • Et voila!

(My ridiculous hunger by that stage is reflected in the way it was flung on the plate)

Homemade Chocolate Truffles

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These are ridiculously rich – eating one of them alone feels like eating an entire bar of chocolate. Perfect. They’d make lovely wee personal gifts or to go with a coffee course…or to keep in the fridge to treat yourself every time you open it to survey your options. Ideas for toppings: crushed pistachios, dessicated coconut, cocoa powder, crushed chocolate chip cookies, wee bit of sea salt or pretty much any crushed chocolate bar (dime, crunchie..)

Adapted from a BBC Good Food recipe (http://www.bbcgoodfood.com/recipes/182606/chocolate-truffles)

(Makes app. 40 chocolates)

Ingredients:

  • 200g dark chocolate (70%+)
  • 200ml double cream (I used 229mls because thats the amount that was in the tub and it worked out grand)
  • 25g unsalted butter
  • 200g milk chocolate
  • Your choice of toppings (I used crushed crunchie, classy)

Method:

  • Break up your dark chocolate into a medium sized bowl

  • Put your cream and butter into a saucepan and slowly simmer until the butter is melted and cream is just below boiling point.

  • Now pour the buttery cream over the dark chocolate and stir slowly, allowing the heat of the cream to melt the chocolate.

  • Put the bowl in the fridge and leave until the chocolate mixture sets (took mine just over 3 hours!)
  • Once it’s set, take a spoon and scoop out a heaped tablespoon of the chocolate and roll it between your palms to form a ball, then set onto a baking tray covered with a sheet of parchment paper. Repeat until you use up all your chocolate, and set aside.

  • Melt your milk chocolate in a bain marie

  •  Pick up your truffles one at a time with a fork, hold them over the melted milk chocolate and spoon it over until coated.
  • Place them back on the parchment paper and sprinkle with your topping of choice. (I wrapped a crunchie in cling film and battered it with a rolling pin)
  • Put the tray back in the fridge until the milk chocolate hardens (1-2 hours)
  • DONE! 😀