We made these for Fathers Day. They are really easy and we had great fun making them together. Even my neighbour's toddler got stuck in and made some that looked really good. I made the dark chocolate recipe with Lindt chilli chocolate this time, which worked really well, and made the white chocolate ones without alcohol, becuase I was worried about the mixture tasting that would certainly go on! Fill little bowls with cocoa powder, icing sugar, caster sugar and ground almonds and once the mixture has been rolld up, dip them in the mixture. I go tthese recipes from the wheat free recipes website and the waitrose website.
White Chocolate truffles
175 g white chocolate, broken into small pieces
65 g unsalted butter
45 ml double cream
1 tsp liqueur of choice ( cointreau or Grand Marnier is really nice)
1. Put the white chocolate, butter and double cream in a bain marie or bowl over a saucepan of barely simmering water, making sure that the base of the bowl does not touch the water ( White chocolate will separate if it is melted over too high a heat). Stir until the ingredients are melted and the mix is smooth.
3. Remove from the heat, add the liqueur and mix well.
4. Leave the mixture in the bowl then refrigerate for several hours until set firm.
5. Remove from the fridge and pull off small pieces and roll into balls. Once the truffle mix becomes too soft to work with place it back in the fridge for 30 minutes to chill and set again.
Dark Chocolate Truffles
125g Plain Chocolate, broken into chocolate button-sized pieces
175ml double or whipping cream
Icing sugar,cocoa powder or nuts for rolling
Icing sugar for dusting
1. Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.
2. Allow the mixture, called a ganache, to cool, uncovered, completely for 1-1½ hours at room temperature until it is set. (You can speed up the process by placing the bowl in a sink filled with cold water - but don't allow any of the water to come into contact with the ganache.)
3. When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
4. Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts
Thursday, July 02, 2009
Sunday, March 29, 2009
Blancmange with Raspberry Sauce
This recipe is from BBC's Saturday Kitchen. The original recipe has vodka in it, which I left out as I was making it with our 4 year old. This recipe is not flashy just very simple and comforting. It would be good to give to toddlers too....
NB: For this recipe you will need a jelly mould.
Ingredients
4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out
Raspberry sauce and raspberries to serve with it
300g/11oz fresh raspberries
3 tablespoon orange juice
2 tablespoon sugar
Method
1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.
2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.
3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.
4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, Discard the vanilla pod (it can be washed, stored and re-used in another recipe).
5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.
6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle some raspberries around the edge of the plate.
7. To make the raspberry sauce, heat 100g raspberries in a pan with the orange juice and sugar. Mash together with a potato masher, reduce a little if necessary and strain the seeds out with a sieve. Serve the sauce round the blancmange. To make pink blancmange, you need to make this sauce earlier and stir a little in to the milk mixture. A rabbit shaped mould is essential if you are on a nostalgia kick!
NB: For this recipe you will need a jelly mould.
Ingredients
4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out
Raspberry sauce and raspberries to serve with it
300g/11oz fresh raspberries
3 tablespoon orange juice
2 tablespoon sugar
Method
1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.
2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.
3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.
4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, Discard the vanilla pod (it can be washed, stored and re-used in another recipe).
5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.
6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle some raspberries around the edge of the plate.
7. To make the raspberry sauce, heat 100g raspberries in a pan with the orange juice and sugar. Mash together with a potato masher, reduce a little if necessary and strain the seeds out with a sieve. Serve the sauce round the blancmange. To make pink blancmange, you need to make this sauce earlier and stir a little in to the milk mixture. A rabbit shaped mould is essential if you are on a nostalgia kick!
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