Chocolates/Truffles, Sweet

Dusted Cherry Truffles

Cherry Truffles

Due to the usual Christmas lull I’ve reduced the amount of sweet making and baking down to a minimum but after I made a Black Forest Gateaux inspired cake I was left with 300ml of double cream.

I decided that it was a sign, a sign to make chocolate truffles! Not that I really needed a sign but you know, inspiration comes in many forms and this time it came in exactly 300ml of cream.

I love to make truffles but the part I don’t like is the rolling and shaping, it is messy and I never seem to do a really good job of it. This time I am going to try different methods one day – rolling in cocoa, coating in chocolate and piping into chocolate moulds.

I have found the ones coated in a dusting of cocoa powder to be the most successful ones to eat so far but they are not the prettiest. I think this is because the truffle mix was a little too soft when I tried to shape and because I am not very good yet at tempering chocolate.

Rolling them in cocoa powder is the easiest to do.

I flavoured the inside of the truffle mix with cherry and rolled in cherry cocoa powder, from the company Sugar and Crumbs. Although these are a little bitter (maybe some icing sugar added next time) they look more like truffles and are easier to shape.

I might be a long, long way from master chocolatier but these look a lot more impressive than the skills required to make them.


Dusted Cherry Truffles

Ingredients

  • 300g Dark Chocolate
  • 300ml Double Cream
  • 50g Butter
  • 1 tablespoon cherry liquor
  • Cocoa Powder (ideally cherry flavoured)

Method

Chop up your chocolate and put into a large bowl and set aside

In a pan heat up the cream and butter slowly till the butter melts and the cream begins to simmer. This is where you start to get a few gentle bubbles on the top, try not to boil it!

Immediately pour over the chocolate and stir until it the chocolate has melted

Add in your cherry liquor, or any other flavour you fancy. Add it a little at a time and taste as you don’t want to add too much and make it too strong.

When the mix has cooled a little, refrigerate for at least 4 hours

Take the mix out of the fridge and either using a teaspoon or a melon baller, spoon out truffle sized pieces and working very quickly roll them in your hands till they are ball shaped

Once you have the shape roll them into the cocoa powder and set aside

After all of them are finished, keep them in the fridge in an airtight container and they should last a couple of days (if you don’t eat them all in one night and feel completely sick)

Sweetshop

Old Fashioned sweet shop: Lemon and Orange sherbet dips

Sherbet Lollypops

The first month of a whole new year and I am hoping that this year will be another exciting year.

I love making and eating sweets so I decided to start my 2019 with something that I was excited to try for a while, both because of its simplicity and because there really is nothing more that epitomises a classic sweet shop item – Sherbet dip lollies!

When I was a kid, I usually bought these for 20p from the local shop (from that you can probably work out whether I am younger or older than you) although honestly age is very irrelevant with sweets anyway, just ask my dad!

For these I used a recipe from The Vintage Sweet Book by Angel Adoree to create both the lollies and the sherbet.

For flavouring I went for a classic lemon sherbet, though I decided not to colour it yellow and for the lollies I made them orange flavoured and coloured them using a peach gel colour. Orange and lemon, you can’t really go wrong with that can you?

I have an idea for a fun children’s party – bowls of different flavour sherbet, sugars and lolly pops.

Different colours and flavours with scoops and bags so people can mix and match to their liking. The flavours and colours could be endless and they would beautiful to display.

Although the lollies aren’t fragile, I have not found a way of storing them easily as they tend to go a little sticky. I’m sure that there are ways to do this but I need to look into it more.

Just a little word of warning – although these are simple and cute to make they do involve boiling sugar to a very high temperature so aren’t suitable for kids to help out with.

You may not have the book I used so here are some links to good recipes:

Peppermint lollies

Sherbet dips

Food Ramblings

Making old fashioned … aniseed extract

I have recently bought myself a book about making old fashioned sweet shop sweeties and have been so excited about trying a recipe out.

Unfortunately a couple of things have slowed me down in being able to make anything, as yet.
The first was that I needed a scraper – this is a bit like one you use to take off wallpaper but longer with a flatter handle.  It is for when you are making hard sweets, like pear drops, the sugar mixture is too hot to touch with your own hands but needs to be worked very quickly on a cold marble.
I have now acquired this from my husband who bought it as a present for me.

So I bought the other ingredients I need to make sweets, such as the right type of sugar (yes, there are loads out types out there!), got my sugar thermometer ready and was about to begin my journey of sweet making.
I decided that I really wanted to make aniseed flavoured sweets as they are my husbands favourite but I have hit one major problem… buying anise extract in the UK!

If anyone has a good website or shop they know of that you can recommend then I would very much appreciate it.  On first look it appears you can buy it fairly easily, but when you read into the finer details it becomes apparent that you need to order a large amount or the companies simply don’t ship to the UK or they charge ridiculous postage.

Because of this I decided that I would use the tub of star anise I have bought to make my own aniseed extract.  It is quite a simple task to do involving lots of star anise and some good vodka.
I put all of the star anise into a clean jar and poured the vodka over the top till it just covered.   After only a few days it is starting to look a very dark brown colour and the star anise has also doubled in size due to being re-hydrated.

The only thing I need now is some patience… it takes 3 months to make and after looking at the date I started it, I still have well over 2 months to go.
Unfortunately I haven’t been blessed with the most amount of patience in the world – I guess that’s why I wouldn’t make a good doctor*.   Hopefully in 2 months time I can update you on how my sweet making endeavour has gone but for the moment I will have to think of something else to occupy my time. Hmmm, coconut ice anyone?

 

 

*sorry about the terrible joke.