Random Recipes ~ Grand Marnier Chocolate Colettes

Dom decided this month was back to basics for the Random Recipe blog event, so I sent Hubby into the 'library' to randomly select the book for this month.  I'm not so sure his selection was all that random!

I tried to stick to the rules, honest I did, but my first random page was Striped Cylinder Cookies which looked vile!  No point in making something we wouldn't eat ourselves ... or be seen dead offering to friends! So I decided to randomly select another page.  Hello Jewelled Elephants!  Things weren't looking good but my Granny always told me "If at first you don't succeed, try, try, try again", so on Granny's orders I got Cointreau Chocolate Colettes.  Thanks Granny ;0)

This was still not something I would eat but they did make a lovely little hostess gift for last Saturday's party, eat your heart out Nigella!  I had to make a couple of changes to suit the booze cupboard and so mine are Grand Marnier instead of Cointreau but I guess any kind of liqueur could really be used.  I'm thinking of making Frangelico ones at Christmas.

Grand Marnier Chocolate Colettes
50g dark chocolate
65g milk chocolate
Icing sugar, for dusting
For the Filling
25g dark chocolate
40g milk chocolate
25g unsalted butter
30ml Grand Marnier
60ml double cream, whipped

Put the chocolate in a heatproof bowl.  Stand the bowl over a pan of hot water and heat gently until the chocolate has melted.

The first (of many) layers are applied

Using a small, clean paintbrush, brush the insides of 14 petit four cases with a thin coating of melted chocolate and leave to set completely.  Repeat three or four times (I applied easily double this number of coats!).  When finally set, carefully peel off the paper cases.

Make the filling.  Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Remove from the heat.  When cool (but still liquid), stir in the Grand Marnier and fold in the whipped cream.

Chill this mixture until firm, then pipe into the chocolate cases.  Dust with icing sugar.

Makes 14
The Cookie and Biscuit Bible

I'm not going to lie, these are a bit of a faff to make and require some series dedication to the cause.  Given how labour intensive they are I am sure you can imagine how horrified I was to overhear one guest at the party telling others not to eat them because they were 'revolting'!  Did I say horrified?  I meant mortified!!!  I sheepishly headed over to the table with the aim of removing them only to be told by the host that it was actually a devious ploy by the guest to stop others from eating them so as she could have them all for herself.  Immediately relived as I was, it did take a little while for the red flush to leave my face!!!

CBC 18 - White Chocolate Passionfruit Truffles ... A Lesson in Cheering One's Self Up!

"Hallo, Pooh", said Piglet.

"Hallo, Piglet. This is Tigger."

"Oh, is it?" said Piglet, and he edged round to the other side of the table. "I thought Tiggers were smaller than that."

"Not the big ones," said Tigger.

- Tigger from Winnie the Pooh

You may be wondering just what this quote has to do with this post!  I'm a bit of a Winnie the Pooh fan, always have been, always will be!  Tigger and Eeyore are my two all time favourite characters, by nature I think I lean more towards the Eeyore 'outlook' on life, a bit gloomy and 'woe is me' when the chips are down.  But in reality there is an inner Tigger within me just itching to be let loose.  I know I've mentioned before about my adventures in America and my various friends nicknames at camp, can't recall if I have ever shared mine though?  I'll err on the side of caution and assume not (see, that comment is a prime example of that little Eeyore on my shoulder!).  My nickname was 'Tig'.  It wasn't uncommon to hear me utter "My name is Tig.  T. I. G.  That's short for Tigger because everyone knows the most wonderful thing about Tigger is that he is the only one!"  Apparently just saying "Hi.  My name is Tig" with an Australian accent in America leads to confusion!  Who knew?

So, back to the quote!  I've been feeling a bit gloomy lately.  I've been a bit under the weather and after several visits to the doctor and various prescriptions later I am at the point where I am sick to death of myself!  Some cheering up is in order, which is where Tigger (the quote above is one of my favourites and always makes me smile!) and these very scrummy Passionfruit Truffles come into the equation.

I've waxed lyrical about my love of passionfruit on countless occasions now.  By now there probably isn't a person on earth who doesn't know how much I love passionfruit.  So when this love is combined with two of my other loves, white chocolate and truffles, and we have a creation of such splendiferous proportions that it just has to be tried to be believed.

I started by making a passionfruit puree;

Passionfruit Puree

Puree the fruit in a food processor or blend until completely smooth (I did this for the strawberry puree,  also pictured, but for the passionfruit puree I just pressed the pulp through a fine sieve so I got the juice but none of the black pips, I was worried a blender would result in little black flecks) and use a scale to ensure an accurate weight on your puree.  Weigh out enough icing sugar to equal 10% of the total weight of the puree (the example the book gives is for every 10 ounces of puree add 1 ounce of sugar).  Return the puree and the icing sugar to the food processor or blender, and mix until smooth and well combined.  Strain the puree through a fine mesh sieve before using to remove seeds or impurities.

Taken from 'Making Artisan Chocolates' by Andrew Garrison Shotts

I've stored my purees in the fridge but they can also be frozen so you have the flavour of fresh fruit even in the darkest depths of winter.

Then yesterday, I should have meet up with a group of Scottish based food bloggers at the Foodie Festival.  But owing to the fact that the sun still seems to be tattooing the backs of my eye balls with the light I had to cancel at the last minute.  I was very disappointed.  So to cheer myself up I headed to the kitchen to put that puree to good use.

White Chocolate Passionfruit Truffles

175ml double cream

230g white chocolate, finely chopped

3 tbsp passionfruit puree

Place the cream in a medium saucepan over a medium heat until it just comes to a simmer.  Remove from the heat and immediately sprinkle the chocolate into the cream.  Cover and allow to sit for 5 mins; the heat should melt the chocolate.  Stir very gently until smooth.

Whisk in the passionfruit puree.  Pour the mixture into a shallow bowl.  Cool to room temp, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll.  (Or you may refrigerate ganache until firm, about 4 hours).

Use a small scoop or melon baller to form the ganache into balls.  Place them in a single layer on a baking sheet and refrigerate until very firm.

Temper another 230g white chocolate.  Dip the truffles into the tempered chocolate, making as thin and even coating as possible.  Place the dipped truffles on a baking tray that has been lined with a piece of acetate.  Place some tempered chocolate in a small zipper top plastic bag; snip off a bottom corner and pipe zigzags on each truffle.  Refrigerate until firm.  Place in fluted paper cups, if desired, and serve at room temp.

Makes between 25 and 30 truffles

Adapted from 'Truffles'

I made a couple of changes to the original recipe.  Firstly I used white chocolate instead of milk, but I'd like to try it with milk chocolate to see what it does to the flavour of the passionfruit.  Not sure I would have ever combined milk chocolate and passionfruit normally but I will soldier on in the name of experimentation lol.

The little buggers even disappear while getting their photo's taken!

My other change was unplanned.  The ganache tasted so good that before I knew it Hubby and I had managed to eat half the batch before I had even thought about tempering the chocolate.  Over the course of last night and today the truffles have slowly disappeared of the tray until it got to the point that there was no need to temper any chocolate because there weren't any truffles left for dipping!  Oops!

But I can 100% positively promote both Tigger and these truffles as a sure fire way for cheering yourself up when you are feeling a little on the 'Eeyore' side ;0)

Chocolate Masterclass

For years now it has been my dream to go to catering college, and on incredibly trying days at work I visit the website for the Edinburgh School of Food Wine to help keep me going - everybody needs a dream to cling to! So a couple of weeks ago I was on the site when I noticed an advert for a Chocolate Masterclass - well this had my name all over it so of course I signed up straight away and today was the day! Getting up this morning was a bit like being a child on Christmas morning, so excited!

The school itself can be a bit of trek to get to but is definitely worth the effort. It is set in some very stunning grounds, with an old manner house and all the associated buildings. The school itself is in the converted stables.

We started the day by making some ganache for truffles. We were in pairs at our work stations and each pair were asked to make a batch of the Basic Ganache and a Butter Truffle. In my pair Sally made the traditional ganache which was flavoured with rosemary (this is done by adding the rosemary leaves to the cream while it is boiling so the flavour infuses into the cream) and I opted for a butter ganache, simply because I have never come across it before.

Making the Butter Truffle Mixture

While the ganahce was setting our tutor, Chris, then demonstrated how to temper chocolate. Why did I ever find the concept of tempering chocolate so daunting? Chris made it really easy to understand and there was plenty of time set aside in the class to make sure everyone got it right. Basically we melted chocolate in a bain marie and once it had all melted we tested it with a thermometer, if it was over 42C then it was ready to take of the heat. Then we added chocolate to the melted mixture and stirred it through until it had melted too, we started testing the chocolate for its temper anywhere from 34C and below. When it 'sets' at room temperature and looses its sheen then the chocolate has been tempered and can be used to cover truffles or make a multitude of chocolate goodies.

Examples of the different stages of temper

After lunch it was time to play with the tempered chocolate. We all made a chocolate box and a ribbon to hold our truffles in. Chris also showed us how to use professional chocolate moulds, I understand now why my moulded chocolates have never really turned out to my satisfaction before now, you need to use tempered chocolate and the mould needs to be strong enough to scrap the excess from the sides so the finished product is more professional looking and makes it much easier to work with.

The chocolate bow at 'chocolate glue' stage

Can't wait to get started on the Christmas presents for the girls now! I can't wait to enrol in another class at the ESFW as well, maybe the year long diploma course?!?!?!

Butter Truffle
250g butter
80g glucose
500g chocolate
Inclusions, to taste (I added the seeds from a vanilla bean to mine but to be honest it was pretty much lost in the chocolate and butter!)

Clarify the butter to separate the milk solids. (This is not essential but helps to improve the shelf life). Melt the chocolate and butter together, add the syrup and any inclusions and stir until smooth. Pour onto a sterile tray, cover with clingfilm and cool.

Makes lots!
From ESFW

Note: Alcohol can be added to this mix but it must be at least 40%. It can hard to add liquids to this mix as it will separate if you aren't careful.

The finished products!

Hubby's Christmas Present

Here it is - the second last truffle post for the year! Every Christmas Hubby gets a gift of Turkish Delight Truffles and Turkish Delight Rocky Road. Fry's brand is his favourite but if this is too heathenistic for you then I'm sure the proper Turkish Delight will work just as well!

Chocolate Coconut and Turkish Delight Truffles

20g desiccated coconut

300g good quality chocolate, coarsely chopped

125ml double cream

2 x 55g Turkish Delight bars (Fry's brand), finely chopped

250g milk chocolate

Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 mins or until the coconut is golden brown and aromatic. Set aside.

Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water. Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Remove from the pan. Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.

Line 2 trays with non stick paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 mins or until firm.

Place the milk chocolate in a medium, heatproof bowl and place over a pan of gently simmering water. Use a metal spoon to stir gently for 5 mins or until the chocolate melts and is smooth. Remove from the pan.

Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate. Set the coated truffles aside at room temp for 5-10 mins or until set.

* Place coconut in an oven bag and twist the opening closed. Cook on high / 800 watts / 100% gently shaking the bag every minute, for 1-2 mins or until lightly golden.

* Combine the chocolate and cream in a medium heatproof, microwave safe bowl. Heat, uncovered, stirring every min on medium-high / 650 watts / 70% for 2 mins or until smooth.

* Place the milk chocolate melts in a small, heatproof, microwave safe bowl. Heat, uncovered, on high / 800 watts / 100% in 1 min bursts, stirring every min with a metal spoon for 3 mins or until the chocolate melts and is smooth.

Makes 60

I've had this recipe for quite a few years now and I never noted where it came from originally. Many thanks to the original author though ;0)

This recipes produces a much firmer truffle than my original posts do. This year I was short on time so I didn't cover them in chocolate, instead I just rolled them in coconut. Hubby hasn't seemed to mind about this small deviation from the original.

Turkish Delight Rocky Road

600g dark chocolate (yes - it is a lot!)

2 1/2 cups chopped store bought Turkish Delight

2 cups chopped store bought marshmallows

1 1/2 cups roasted peanuts

Place the chocolate in a large heatproof bowl and place over a saucepan of simmering water for 3-4 mins or until the chocolate is melted and smooth. Remove from the heat, add the Turkish Delight, marshmallows and peanuts and stir well to combine. Spoon the mixture into 12 x 1/2 cup capacity mini loaf tins lined with non stick baking paper. Refrigerate for 30 mins or until set.

Makes 12

Donna Hay Magazine - Issue 30

Hubby declared these his all time favourites this afternoon. I still haven't managed to track down mini loaf tins as described in the recipe, last year I made it in one large tin and sliced it into bars once the chocolate was set. Only problem was that it split and crumbled where I didn't want it to split and crumble owing to all the yummy chunks of Turkish Delight and marshmallows and nuts. This year I set it in shallow bun tins that I had first lined with cling film. This seems to have worked much better but they are quite large and even a little bit on the 'too much in one go' side for me, Hubby disagrees of course ;0)

Peppermint Truffle Chocolate Brownies

This recipe is pure decadence!!  It is another Foodgawker find and as soon as I saw it I knew it had to be tried.

Peppermint Truffle Chocolate Brownies
350g chocolate, chopped and divided (I used milk chocolate)
155g unsalted butter
275g vanilla caster sugar
3 large eggs
1 1/2 tsp vanilla extract
1/4 tsp salt
135g plain flour
180ml double cream
70g crushed peppermint candy canes

Preheat the oven to 180C.  Line a 24 x 24cm baking pan with foil and leave some overhang.  Spray the foil with nonstick cooking spray.  Combine 175g of the chopped chocolate and butter in a heatproof bowl.  Set the bowl over a saucepan of gently simmering water and stir until the chocolate and butter are melted and smooth.  Cool the mixture until lukewarm, 5 to 10 mins.

Meanwhile, whisk the sugar, eggs, vanilla and salt in a large bowl to blend.  Stir in the chocolate mixture, then the flour.  Transfer the batter to the prepared pan.  Bake the brownies for 30 mins or until cooked but still with a wobble in the center.  Leave the pan to cool on a rack to cool completely.

Bring the cream to a simmer in a saucepan over a medium heat.  Remove from the heat and add the remaining 175g chocolate and let stand for 5 mins, then whisk until melted and smooth.  Pour the chocolate ganache over the brownie base in the pan and spread evenly.  Let the ganache topping cool slightly before sprinkling with the crushed peppermint candy canes.  Let stand at a cool room temp until the topping is set, about 4 hours.  using the foil as an aid, lift the brownie from the pan.  Using a large knife, cut the brownie into 25 squares, wiping the knife with a hot moist cloth after each cut.  Arrange the brownies on a platter and serve.

Makes 25
Stolen from Lets Dish!!!

In typical me style I was far too impatient to wait for the truffle ganache to set properly, hence the oozing ... I consider this to be perfectly okay though, sticky, gooey, messy chocolate brownies ... what could be wrong with that?

Lemon White Chocolate Truffles

Ready for another truffle recipe? Promise this is the last one for the next couple of days, after that there's just two more to go ;0)

Lemon White Chocolate Truffles

80ml double cream

250g white chocolate, chopped

1 tsp finely grated lemon rind (I bumped the flavour up a bit by adding the rind from the whole lemon)

15g flaked coconut

300g white compound chocolate, chopped

Place the cream in a medium heatproof bowl. Place the bowl over a medium saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 1 min or until the cream thins.

Add the white chocolate and use the metal spoon to stir gently for 4 mins or until melted and smooth. Carefully remove the bowl from the pan and stir in the lemon rind. Cover with plastic wrap and place in the fridge for 30 mins to chill.

Meanwhile, cut a 16.5 x 45cm sheet of non-stick baking paper and use to line the base and 2 opposite sides of a square 17cm (base measurement) cake pan, creasing into the corners of the base and folding it over the top edges of the pan to secure.

Line 2 baking trays with non stick baking paper.

Remove the truffle mixture from the fridge and use an electric beater to beat on low speed for 3 mins or until light and fluffy. Spoon the truffle mixture evenly over the base. Place in the fridge for 1 hour or until the mixture is firm enough to lift from the pan, using the paper. (If the weather is warm, place in the freezer for 20 mins instead).

Meanwhile, heat a small frying pan over medium heat. Add the coconut and toss for 1-2 mins or until toasted and golden. Transfer to a small plate and set aside.

Use the overhanging baking paper to lift the set truffle mixture out of the cake pan. Place on a chopping board, leaving the paper in place. Use a sharp knife to cut into four 3.5cm wide pieces, then repeat cross ways to form squares. Cut each square diagonally to form 2 triangles. Use a small spatula to transfer the triangles from the baking paper to a lined tray, gently reshaping if necessary. Place in the freezer for 20 mins or until firm.

Place the compound chocolate in a medium, clean dry bowl and place over a saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 4 mins or until melted and smooth. Carefully remove the bowl from the pan.

Place a truffle triangle in the chocolate and use a teaspoon to spoon chocolate over the triangle to coat. Use a wide pronged fork (or a wide pronged olive fork or wire truffle dipper) to lift the coated truffle from the chocolate, tapping the fork handle gently on the edge of the bowl to shake off any excess.

Use a small spatula to slide the coated truffle onto the second lined tray. Top immediately with a little toasted coconut before the chocolate sets. Repeat with remaining triangles, melted chocolate and toasted coconut.

Set aside at room temp for 5-10 mins or until set. If desired, place in paper confectionery cases to serve.

These lemon truffles will keep in an airtight container in the fridge for up to 10 days.

Makes 32

Australian Good Taste Magazine - May 2001

Instead of coating these truffles as suggested in the recipe, I cut the truffle mixture into circles and dipped one side in melted white chocolate and then let them set on a sheet of chocolate transfers.

It's Beginning To Look A Lot Like Christmas and Truffes 'Nutella

I so wish I had my camera with my for Chrissy lunch with the girls! Not just so I could have taken photo's of the food to show you (we went to Loch Fyne at Newhaven Harbour, I had mussels to start, followed by Roast Duck Breast and then an Apple Tart Tatine (have I spelt that right?) for dessert, all was lovely ... but if I was to be ultra picky then I would say that the cinnamon had been added with a heavy hand to the dessert!) But while we were munching our way through the meal it started to snow like I have never seen it snow before, I wish I had gotten a photo of it to show you ... its finally beginning to feel like Christmas!

... Still not organised myself enough to figure out what we'll be eating for Christmas Lunch though but that is another story!

The girl's presents were finished off this morning and this is what they ended up looking like.

If yesterday's post for truffles wasn't your thing then it may be an idea to look away over the next couple of posts as they will all be truffle related I'm afraid!

Truffes 'Nutella'

120ml double cream

2 tbsp unsalted butter

1 tsp golden syrup

250g chopped dark or milk chocolate

2 tbsp nutella (I used about half a jar though - we really like the stuff!)

Cocoa powder, for dusting

Chop the chocolate and set aside in a heatproof bowl. Mix the cream, butter and golden syrup together in a saucepan. Place over a medium heat and bring to a full boil. Turn off the heat and leave for approx 1 min before adding to the chopped chocolate. Do not stir. Allow tor est for 5 mins.

After 5 mins, add the nutella and whisk slowly to combine. Transfer the mixture to a bowl and refrigerate for 45 mins, stirring every 15 mins (I ended up leaving it in the fridge overnight at this stage and there were no adverse effects). In the meantime, line baking sheets with parchment paper.

Using a mini ice cream scoop or two spoons, form the mixture into balls and place on the prepared sheets. Chill until firm, about 10-15 mins. While the balls are chilling, sprinkle cocoa powder into the base of a shallow dish.

Remove the balls from the fridge and roll in the cocoa powder to cover. Place in paper cases to present.

May be stored up to one week in an airtight container.

Makes about 24 truffles

Not sure where I stumbled across this recipe, but its been staring at me for many a Christmas now just begging to be made. This recipe produces a very firm truffle and even with the excess nutella I added, the flavour is very subtle so I may need to add even more to it next time round. Don't panic if the mixture looks like it is going to split at first, repeated stirring and cooling seems to do the trick with it ... wish I hadn't thrown the first batch out though as I thought I had split the chocolate, just think of all those extra truffles we could have had!

Chocolate Truffles

I'm baaaaaaaaaaaack! Hubby has a new laptop and mine seems to be over its temper tantrum's just in time to start sharing some of my Christmas recipes. There a re quite a few to catch up on so I'll try and post them ASAP.

Tomorrow is Christmas Lunch with the girls so I've been under the kosh to get all the truffles made in time. By request they get truffles every year but this year I was going to make it really special for them by presenting the truffles in the chocolate box with bow that I made at the Chocolate Masterclass a few months back. I spent 2 days trying to get the rotten things to work for me but in the end I had to admit defeat for the time being, instead they are getting their truffles in nice festive coffee cups instead ... oh well, its the thought that counts!

I first made these truffles four years ago for my first ever Christmas with Hubby's family. They have been made every year since and also get an outing for birthdays. And yes, I even made these for our wedding favours.

My Basic Truffle Recipe

280g good quality dark chocolate (I tend to use milk chocolate though as the dark can be too strong for most people)

284ml pot double cream (or the extra thick cream if adding liqueurs as it tends to make the mixture a softer set)

50g unsalted butter

Flavourings, if being used (See below)

Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage or leave plain. Cool and chill for at least 4 hours (I always leave mine over night, especially if booze has been added).

Shape and coat the truffle mix using the suggested ideas below. Store in the fridge in an air tight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in small, lined boxes tied with ribbon.

Makes 50 ish

I think this one came from a Good Food Christmas Magazine

Flavouring Truffles

If you want to flavour your truffle mixture, then do so before the initial chilling stage. Divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste (I'm not a huge booze fan [cough, splutter] but I always add 2 tbsp). Try bourbon, grand marnier, coconut rum or the zest and juice of an orange. This year we have original baileys in the milk chocolate truffle mixture and frangelico in the white chocolate mixture (recipe below).

Shaping Truffles

To shape truffles, dip a melon baller or small ice cream scoop in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe onto greaseproof paper.

Coating Your Truffles

Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try;

Crushed Pistachio - shelled pistachio nuts

Coconut - lightly toasted desiccated coconut

Orange Cocoa - Roll a truffle flavoured with orange zest and juice in cocoa powder

Chocolate Coated - Line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork pick up one truffle at a time and hold over the truffle until well coated. Place on the baking tray, then chill.

White Chocolate Coconut Truffles

200g good quality white chocolate

75g butter, cubed

150ml double cream (or extra thick cream if adding liqueur)

Packet of desiccated coconut, to decorate

Finely chop the chocolate and add to a bowl. Set aside. Slowly heat the cream and butter in a small pan over a low heat until just before boiling then pour over the chocolate. Leave for 5 mins before stirring through until the chocolate has melted and is smooth. Let the mixture cool, then cover and put in the fridge for 2-3 hours or preferably overnight.

Pour the dried coconut onto a plate. Using a teaspoon (or melon baller or small ice cream scoop), scoop some of the mixture out of the bowl and roll between your hands to make a ball shape (it doesn't matter if it isn't perfectly round). Repeat until the mixture's finished, then roll the balls in the coconut and put into a sweet case, and put back in the fridge to harden again.

Makes 20 ish

I think this came from the same magazine as above!

The white chocolate ones seem to be most people's favourites so it may be worth making a double batch to keep all for yourself ;0)

Now I've come to the end of the post I can admit that it seems I haven't been quote as diligent with my photography as I thought I had - oops! For pictures of the finished articles check out tomorrow's post! I'll have my act back in gear by then lol.

A Chocoholic's Chocolate Cake

This rather unassuming looking cake was made at the beginning of the week for one of my work friend's birthday's (he has more of a sweet tooth than even me, shocking I know).  I was surprised at the reaction it got ... people I have never even met before were coming up to me all day to tell me how fantastic this cake tasted and even the non-chocoholics wanted seconds!  Being packed full of chocolate in both the cake and icing it was a hard task to decline the offer of a slice I can tell you.  The recipe is actually featured on the front cover of this month's Olive Magazine and called for 2 x 18cm cake pans to make the sponges.  The smallest pans I have are 20cm so I adapted the recipe to suit and made it into a sandwich cake rather than a 4 layer chocolate masterpiece!

A Chocoholics Chocolate Cake
175g SR flour, sifted
3 tbsp 70% cocoa powder
1 tsp instant coffee powder (optional)
175g butter, completely softened, plus extra for lining the tin
175g golden caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
100g 70% dark chocolate, melted and cooled
Icing
500ml double cream
500g milk chocolate, chopped

Make the icing first (it takes a while to cool and thicken).  Put the chocolate into a bowl.  Pour the cream into a pan and heat until simmering.  Take off the heat and pour it over the chocolate.  Stir until the mixture is smooth.  Cool, then chill, until really thick but spreadable.

Heat the oven to 180C/fan 160C.  Butter and base line 2 x 20cm sandwich tins with baking parchment.  Take 3 tbsp flour from the full flour amount and put them back in the flour bag - the cocoa powder will make up the difference.

Put all the cake ingredients except the chocolate in a large bowl.  Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate.  Add a little more milk if the mix is too stiff - it should fall easily from a spoon.

Divide the mixture between the 2 tins and level.  Bake on the same shelf in the oven for 20-25 mins or until the sponge springs back when pressed.  Cool for 5 mins, turn out onto a wire rack, peel off the paper and cool completely.

Sandwich the layers together with a little icing, then spread the rest on top thickly.

Serves 10
Adapted from Olive Magazine, April 11

If I have one complaint it is that the icing didn't firm up as much as I would have liked.  Everyone who ate the cake felt it was the perfect consistency but I would have liked it to be a wee more truffle like in consistency.  Not sure if I should try adding butter (as in a proper chocolate truffle recipe) or if the mixture just needs a really good whisking before popping it in the fridge.  Watch this space for trial and error updates!

We Should Cocoa Meets Masterchef Australia (Who do I think I'm kidding!!) ~ The Caramel Challenge

I have a small admission to make.  When I set this month's We Should Cocoa challenge I had an ulterior motive.  Shameful, I know!  I wanted to make Chocolate Caramel Pots from a great book that I have been drooling over for a bout a year now, called Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth.  I had it all planned, I was just waiting for the right weekend to come along so I could make them.

Then one night (OK - I watch it every night ... except Saturday night but even then that's only because it isn't on TV on a Saturday night!!!) I sat down to watch Masterchef Australia, it was the Friday night when Gary and George do the master class with the contestants.  That week their mystery box challenge had been to recreate their own version of a Chiko Roll (this used to be a real treat when we were allowed Fish and Chips for dinner!)  The Chiko Roll had been chosen as the challenge over and above the classic Aussie ice cream a Golden Gaytime, think vanilla and caramel ice cream with chocolate and honeycomb (can't rightly remember if their are peanuts or not)!  I've forgotten what the third option was ... obviously not an Australian icon that is too close to my heart ;0)

As Hubby and I watched, we became more and more absorbed by the TV screen, Hubby looked at me with an expression similar to a puppy dog and I knew I was going to have to rethink my contribution to this months challenge!  I've included the recipe below as it appeared on the show, I didn't do all of the elements as its just the two of us and we are trying to not end up like the side of a house!

Gary's 9and Chele's!!!!) Masterclass Homage to Golden Gaytime
Bitter Chocolate Ganache (I wish I had only made a half batch of this!)
500g double thick cream
50g glucose
450g dark bitter chocolate
175g unsalted butter, chopped
Caramel and Peanut Ice Cream
150g caster sugar
1/2 cup peanuts
300ml thickened cream
300ml milk
6 egg yolks
100g peanut butter
Honeycomb (I only made a half batch of the Honeycomb)
365g caster sugar
140g glucose
110ml water
1 tsp bicarbonate of soda
300g white chocolate, chopped or couverture buds
2 cups salted roasted peanuts, lightly crushed
Micro parsley, to garnish

To make the bitter chocolate ganache, place the cream and glucose in a medium saucepan over medium heat and bring to the boil.

In a large heatproof bowl, place chocolate, butter and 2g salt. Pour the hot cream over the chocolate and stir well with a spatula until melted and combined. Don't use a whisk as it will create unwanted air bubbles. Cover with cling wrap and place in the fridge to chill. Transfer the ganache to a piping bag.

To make the caramel and peanut ice cream, place a saucepan over high heat and let the pan get hot. Have a bowl of ice ready. Sprinkle 50g sugar evenly over the base of the pan until it starts to melt and brown at the edges. Add the peanuts and a pinch of salt and stir briefly until the caramel is red-brown and aromatic. Immediately place the base of the pan into the ice to halt the cooking process for a few seconds. Return the pan to the heat, add cream and milk to the pan of peanut toffee and stir well to combine, dissolving the caramel into the milk.

Whisk egg yolks with remaining caster sugar until combined. Whisk half of the hot cream mixture into the egg yolks, then return to the hot pan with the rest of the liquid. Whisk over the heat until the mixture reaches 75-80C - you want to cook the eggs and thicken the custard, until the foam dissipates and the mixture coats the back of the spoon. Whisk over ice until mixture cools.

Stir in peanut butter, then keep whisking over ice until the mixture is cold.

Place in ice cream machine (you may need to do this in 2 batches) and churn according to the manufacturer's instructions until set.  (I don't have an ice cream machine so instead I poured mine into a large plastic container and popped it in the freezer, I took it out ever two hours or so and gave it a good mix in the kitchen aid to break up the ice crystals before putting back int he freezer.  I did this three times before leaving it to set over night which produced a lovely creamy and silky ice cream).

To make the honeycomb, place sugar in a saucepan with glucose (use damp fingers to scoop it into the pan) and the water, then place the pan over high heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals forming. Swirl pan to dissolve sugar. Once sugar has dissolved, wait for the bubbles to slow down and for the mixture to take on a faint golden tinge.

Line a large bowl with baking paper and have a whisk ready. Add the bicarb and quickly whisk vigorously, then immediately pour into the lined bowl. Set aside to set for 45 minutes.

Bring a small saucepan with 3-4cm of water to the boil, then reduce heat to low and place a heatproof bowl over the saucepan (don't let the bowl touch the water). Place chocolate in the bowl and allow to melt gently until smooth.

Remove the honeycomb from the bowl, peel off the baking paper, then break honeycomb into large chunks. With a pastry brush, liberally brush honeycomb chunks with melted chocolate, then sprinkle immediately with peanuts. Leave to set for 10 minutes.

To serve, pipe peaked dollops of ganache onto the base of serving bowls in a circle. Gently break up honeycomb with a rolling pin or a large knife. Top some of the ganache peaks with honeycomb, then place crushed honeycomb in the centre of the circle and top with a scoop of ice cream. Garnish with baby parsley leaves.
Serves 4-6
Masterchef Australia

For my interpretation I decided not to pipe the chocolate ganache, instead I waited for it to set to a sauce like consistency and then drizzled it over the top of scoops of ice cream.  For the honeycomb, I omitted the white chocolate and the extra peanuts and instead bashed it into rubble and then used it to sprinkle over the top of the sauce and ice cream.  While my presentation lacks the finesse of that displayed by Gary and George the taste of it was exactly the same as a Golden Gaytime.  Hubby loved it and had seconds!  I loved the texture of the smooth ice cream with the crunchy peanuts scattered through it that was also echoed with the silky sauce and the nuggets of honeycomb ... me oh my it was out of this world. 

I'll be following Gary's method for making ice cream in future too, so quick and easy and not to mention fearless!  I've decided that half the battle in preventing eggs from curdling in the custard base is to show it no mercy and just plow on through.  I may need to make this again from Christmas / New Year!

Two Tone Chocolate Muffins with Chocolate Truffles

What a glorious day it is. Can this mean spring has sprung? Please say yes! I love spring ;0)

To celebrate the wonderful new outlook the world is sporting today I decided to go into town and buy myself some Jumbo Muffin Tins. I cannot lie, this trip was not made on a whim! I stumbled across a recipe last weekend for what I can only describe as a complete chocolate overload of a muffin. Needless to say I haven't been able to stop thinking about it, I've wanted to make them everyday since and I guess I could have used ordinary, regular old muffin tins that I already own, but then they would just be ordinary, regular old muffins (please humour me on this one!)

Two Tone Chocolate Muffins with Chocolate Truffles

50g butter, softened

1/2 cup vanilla caster sugar

1 egg

1 cup milk

2 cups SR flour

80g white chocolate, chopped

80g milk chocolate, chopped

2 tbsp cocoa

6 chocolate truffles (I used some from Marks and Sparks but Ferrero Rochers would also work well)

Preheat oven to 190C. Grease around the the rims of 6 extra large muffin holes.

Cream butter and sugar until light and fluffy. Add egg and milk, then min in flour until just combined.

Divide the mixture between 2 bowls.

Add white chocolate to one, and the cocoa and milk chocolate to the other and stir until just combined.

Half fill each paper case with the white chocolate mixture, then place a truffle in the centre of each.

Top with the milk chocolate mixture, until about 1cm from the top of the cases.

Bake for 20 mins.

Makes 6 extra large muffins

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I can't say I'm the hugest fan of adding all the wet ingredients and then all the flour. At one point I had a very sloppy mixture with lumps of creamed butter floating through it - not an appetising thought, its even less of an appetising sight! Miraculously it all seemed to come together in the end though and I love the way the white and milk chocolate mixtures all merge together and fight for space at the top.

I love the melted chocolate truffle center even more though, such a treat ;0)