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

I’m finally going to do it. I’m going to write a cookbook.

When I was a little kid my parents used to drive past a shop that was called a Book Makers, I thought it sounded like a fantastic place to have your books made and decided that one day I would love to write a book. It took me a few years before I found out a book makers was actually a betting shop but the idea has always stuck in my mind that I wanted to have my own published work.

After thinking about what I would like to write my cookbook on I have noticed that one blog post more than any other generates a lot of traffic; almost every day someone looks at my blog specifically for that recipe that I created. It sparked something in my brain and now I feel like I cant relax with so many thoughts going around inside my head. One thing is for sure, I will write a cookbook. Nowadays my book with probably be published in ebook format but hopefully if it isn’t too expensive I could print myself a few copies so that I could finally have it on my bookshelf and keep one aside to give to my daughter when she is older.

My brain is buzzing with ideas, photographs, layouts and of course recipes. I am not going to reveal anything at the moment, just that I have lined up some testers of my friends and will be really starting to put this together. I am very lucky to know graphic designers, my cousin is a very talented artist and I am ok with a camera (don’t judge me on what I do on here – they are taken on my phone!) so over the next few years or so I will build this up. I know it wont be a quick process and I wont make my millions but it will fulfil my dream.

Cake, Sweet

Happy Birthday Sis: Frozen Raspberry and White Chocolate Cheesecake.

image

Today is my ‘little’ sisters birthday. Obviously she isn’t really little anymore in any way – she’s a 26 year old law teacher who is taller than me! But she’ll always be my little sister.

This year I wanted to make her a different birthday cake to usual, something a bit fun but also a bit more grown up. Then luckily my September edition of the good food magazine dropped through the door and staring at me from the front cover was the recipe for a frozen raspberry cheesecake. Perfect.

It was pretty simple to make and was interesting being frozen.

Frozen raspberry and white chocolate cheesecake

Cake, Sweet

Good Food Magazine: Rhubarb and Orange cake

I haven’t made this recipe yet but when I finally got round to reading last months Good Food magazine I spotted a recipe that I thought would be perfect for my parents to use – Rhubarb and Orange Cake.

This year they decided to have a go at growing forced rhubarb in a pot and it has been very successful for them, so successful that it appears to be trying to break free from from its little rhubarb prison.  Usually my mom’s recipes for using rhubarb begin and end with rhubarb crumble.  I guess it is pretty good if you like rhubarb but I am not keen, especially when it is a nasty, stringy mush that tastes sour (sorry, that isn’t due to the way my mom cooks it as I am told it is really nice, it is just how my taste buds see rhubarb crumble!)  I like the crumble bit though.

So, after reading my magazine I thought this looks like a perfect recipe to give rhubarb another go and to try and help my parents use up some more of the pretty pink stuff.  I told my mom about the recipe today and she seems really keen to try it.

Hopefully this might change my opinion and I might become a rhubarb fan… because it is one thing that we can’t feed to the chickens.


Rhubarb and Orange Cake