2 j 3P
BRANDIED CHOCOLATE TRUFFLES
MAKES 24
The perfect edible gift. Easy to make and impressive to boot. Find a pretty box and use tissue paper and ribbon to reallymake these stand out.
150ml double cream 200g dark chocolate, broken into pieces
2 tbsp icing sugar 3 tbsp brandy, cherry brandy or kirsch
100g (24) fresh raspberries Little sifted cocoa powder for shaping
To finish 200g dark chocolate, broken into pieces
Tiny pieces of crystallised rose petals or pink edible glitter flakes
Petite four cases, a pretty box, tissue paper and fine ribbon forwrapping
1 Tomake the truffles, pour the creaminto a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces. Set aside for 5 minutes or so, until the chocolate hasmelted.
2 Add the sugar and brandy or kirsch and stir until smooth. Leave to cool then transfer to the fridge for about 3 hours until firm.
3 Scoop teaspoons of the truffle mixture on to a baking sheet and continue until you have 24
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mounds, all about the same size. Make a dip in the centre of each, add a raspberry then press the trufflemixture around the raspberry to enclose it completely. Next, roll them between two hands dustedwith sifted cocoa powder to get an even round shape. Return the truffles to the fridge to chill for about 1 hour until firm.
4 To decorate, add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmeringwater so that the bowl stands above the top of the pan and the base of the bowl is not touching thewater. Heat for about 5minutes until the chocolate has justmelted.
5 Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over themelted chocolate. Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely. Slide off the fork on to a baking sheet lined with non-stick baking paper. Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
6 Chill for about 30minutes or until firm, then transfer the truffles to petit four cases and pack into a box linedwith tissue paper or non-stick baking paper. Add the lid and tiewith ribbon. Keep in the fridge and eatwithin 3 days.
www.seasonalberries.co.uk
w CHRISTMAS GIFTSw
MAKE YOUR OWN CHRISTMAS PUDDING!
Still like to make your own Christmas pudding but don’t have the time?
Now have all the joy of home baking without the wasted ingredients. This set comes with a Mason & Cash bowl and all the wet and dry ingredients needed, just add an egg and a bit of mixing.
After years of perfecting sweet treats and puddings, Dorset based Puddings and Pies are sharing their very own secret Christmas Pudding recipe.
PUDDINGS & PIES, ARTISAN BAKERY, PRODUCING SWEET BISCUITS, CAKES, PIES AND PUDDINGS SINCE 1978.
A selection of ready-made puddings in a variety of sizes also available. To order call 01935 817373 or email
sales@puddingsandpies.com www.puddingsandpies.com
Postage charges may apply on small orders.
FOODLOVERMAGAZINE.COM | 43
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