Category Archives: Christmas

The Easiest Chocolate Truffles

Truffles with edible glitter  with Holly

These are great for Christmas.   Imogen and I have made them for her to take into School today, as presents for the teachers and teaching assistants.

Ingredients

150ml Double Cream

200g Mortimer Dark Chocolate Powder

1 tablespoon Brandy

 

Method

In a saucepan, heat the cream until it just starts to bubble.

Remove from the heat and stir in the chocolate powder until melted.

Add the brandy and beat until the mixture is smooth.

Set in the fridge for about 1 hour.

Take a teaspoon full of the mixture and roll into a ball, then roll in some Edible Glitter.

 

Cooks tip

When the mixture is cool, but not set, spoon into chocolate moulds that have been covered in cling film. The cling film makes it easy to remove the truffle from the mould.  You can then use the truffle as a filing for more elaborate chocolates.

 

Chocolate truffles

 

 

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Honeycomb

Honey comb

Honeycomb is fun to make and great to eat.
You can also use it to make Gold Edible Glitter. However, if it is used to decorate foods that are not dry such as truffles and icing, it needs to be eaten straight away, as the moisture in the food will quickly soften the honeycomb.

Edible Glitter 2
For Christmas we have mixed the broken up honeycomb with melted chocolate to make our very own chocolate honeycomb crunch.

Chocolate Honeycomb

Ingredients
250g granulated sugar
3 tablespoons honey
60ml water
25g butter
1 teaspoon vinegar
1 teaspoon bicarbonate of soda
You will need a tin lined and greased (I used a 25cm by 18cm tin) and a sugar thermometer.

Method
Put the sugar, honey, water, butter and vinegar into a saucepan and heat slowly, stirring the mixture, until the sugar is dissolved.
Turn up the heat and bring the mixture to a boil.
Boil, without stirring, until the temperature on the sugar thermometer reaches 150 oC. (About 5 minutes).
Remove the pan from the heat and stir in the bicarbonate of soda.
The mixture will rise up, full of bubbles. Pour into the greased tin and leave to set.
Turn out onto a board and break up into pieces. The easiest way is to cover with a sheet of greasproof paper and tap firmly with a rolling pin.
To make Edible Gold Glitter, blitz in a food processor.
Store in an airtight container

Cooks tip 

To make your own chocolate honeycomb crunch put 200g of Mortimer Dark Chocolate Powder in a baking tin, (I used a 25cm by 18cm tin), and melt in a low oven (100oC) for 15 minutes until molten. Remove from the heat. Stir in about half of the broken pieces of honeycomb, spread out and leave to cool, before putting in the fridge to set. Break into pieces. You will find the bottom of the set chocolate has a lovely sheen to it.

Compressed WA

Edible Glitter

  Edible Glitter 2

Edible Glitter
We have been having lots of fun in the Kitchen making Edible Glitter, for
decorating chocolate treats for Christmas.

Chocolate Honeycomb

You will need a baking tray lined with greaseproof paper
Ingredients
50g of granulated sugar.
Food colouring

Method
In a small bowl mix the food colouring into the sugar a drop at a time until you get the desired depth of colour. This took two drops of my red food colouring and 4 drops of the green.
Spread the sugar over the greaseproof paper.
Bake in the oven at 180°C (160°C for fan ovens) GM4 for 10 minutes.
Remove from the oven and allow to cool.
Blitz in a food processor.
Store in an airtight container.

Use to decorate:

Chocolate Truffles,  http://www.mortimerchocolate.co.uk/recipes/chocolate_truffles.htm
Chocolate Honeycomb
Fairy Cakes, http://www.mortimerchocolate.co.uk/recipes/chocolate_fairy_cakes.htm

Cooks Tip
I have used granulated sugar rather than caster sugar as the larger size crystals withstand the heat better.

Chocolate Prune Cream

Chocolate Prune Cream

Soaking the prunes in brandy, makes them plumb and delicious.   This is good to serve with my Boozy Prune Chocolate Cake.

Chocolate prune cake 2

Ingredients

100g prunes

50ml brandy

50ml water

50g Mortimer Dark Chocolate Powder

300ml double cream

Method

·         Put the water and brandy in a saucepan and heat until simmering.

·         Add the chocolate powder and stir until melted.

·         Add the prunes, remove from the heat and leave to soak overnight.

·         Liquidize the chocolate prune mixture to form a chocolate paste *.

·         Whip the cream until it forms soft peaks.

·         Stir in the Chocolate Paste.

 

Cooks tips

*The chocolate prune paste would make a lovely dairy free filling for homemade chocolates.

Boozy Prune Chocolate Cake

Boozy Prune Chocolate Cake

The addition of prunes soaked in booze turns this chocolate cake into something rather special.  Just right for a Christmas treat!  Serve cold for afternoon tea, or warm with a helping of Chocolate Prune Cream for a delicious dessert.

Image

Serves 8 –10

You will need a greased and lined 7”by 11” (28cm by 18cm) tray bake tin.

Ingredients

150g prunes

50ml brandy

50ml water

125g butter

125g Mortimer Dark Chocolate Powder

250g caster sugar

2 large eggs

150g self-raising  flour

Method

·         Put the water and brandy in a saucepan and heat until simmering.

·         Add the prunes, remove from the heat and leave to soak overnight.

·         Cut the prunes, which should now be nice and plump, in half.

·         Melt the butter in a saucepan over a medium heat.

·         Add the chocolate powder, stir until melted and remove from the heat.

·         In a large mixing bowl, beat together the eggs and caster sugar.

·         Mix in the melted chocolate.

·         Stir in the prunes

·         Sieve the flour and fold into the chocolate mixture.

·         Spoon into the prepared tin, level the cake mixture and bake in the oven at 1800, at 1600C for fan ovens, GM 4 for about 35-40 minutes, until firm to the touch.

·         Leave in the tin for about 10 minutes before turning out.

·         Serve warm with Chocolate Prune Cream for pudding or cold with a cup of tea.