Salted caramel chocolates

Salted caramel chocolates, perfectly balanced flavours of dark chocolate and sweet caramel with a pinch of salt… yummy!


Ingredients (makes 15):

• 100g dark chocolate
• 1/3 cup dulce de leche
• sea salt flakes

Melt dark chocolate over a bain-marie or in a microwave and using a brush or a small spoon, spread the chocolate around the sides of the moulds, place in the fridge to harden, for about 15 minutes.

Spread the moulds with a second layer of chocolate (the layer should be quite thick, so the chocolates won't  break when you are removing them from the moulds).  Place back in the fridge for further 10-15 minutes unitl the chocolate has set.

Fill the chocolate cases half way with dulce de leche and sprinkle some sea salt (just a small pinch).  Top with more dulce de leche, leaving a little space to cover with chocolate.

Spread some chocolate on top, to cover the filling and place in the fridge for at least 30 minutes.

Enjoy!

Raspberry filled chocolates

Smooth and creamy raspberry filling covered in intensely dark chocolate… delicious present for your Valentine!


Ingredients (makes about 45):

For the filling:

• 1 cup raspberries (fresh or frozen)
• 150g white chocolate
• 4tbsp mascarpone cheese
• 1tbsp black raspberry liqueur 

Additionally:

• 250g-300g dark chocolate

To make the filling place raspberries in a small saucepan and cook until all the fruit has broken down.  Pass through a sieve to get rid of the seeds and place the puree back in the pan.  

Add broken white chocolate and mascarpone and place over a low heat.  Stir constantly, until the mixture is smooth and all ingredients are well combined.  Stir in the liqueur and pour into a container.  

Leave the mixture in the fridge to thicken.

Melt dark chocolate over a bain-marie or in a microwave and using a brush or a small spoon, spread the chocolate around the sides of the moulds, place in the fridge to harden, for about 15 minutes.

Spread the moulds with a second layer of chocolate (the layer should be quite thick, so the chocolates won't  break when you are removing them from the moulds).  Place back in the fridge for further 10-15 minutes unitl the chocolate has set.

Fill the chocolate cases with raspberry filling, leaving a little space to cover with chocolate.

Spread some chocolate on top, to cover the filling and place in the fridge for at least 30 minutes.

Enjoy!

White chocolate and Baileys truffles

I love, love, love those pretty little truffles! White chocolate ganache, with Baileys and almond flakes- yum! I don't need to tell you how easy those are to make...


Ingredients (makes 20 truffles):

For the truffles:

• 100ml double cream
• 75ml Baileys
• 175g white chocolate

Additionally:

• toasted flaked almonds

Chop the chocolate into small chunks and place in a bowl.  In a small saucepan warm up the cream and Baileys, until hot, but don't let it boil.  Pour the hot mixture onto the chocolate and leave for couple of minutes, for the chocolate to melt, then stir.  

Wrap the bowl with cling film or foil and leave in the fridge over-night to set, it will be well set but not hard.

Take spoonfuls of the mixture and roll in your hands to shape the truffles into balls.  Roll in toasted almond flakes.

Enjoy!

Chocolate truffles with Baileys

After making Baileys and chocolate cheesecake I had to make those truffles… Smooth and chocolatey  with irish cream flavour coming through, dusted with cocoa powder, those truffles are so easy but very delicious too!


Ingredients (makes 20 truffles):

For the truffles:

• 100ml double cream
• 75ml Baileys
• 175g dark chocolate

Additionally:

• cocoa powder

Chop the chocolate into small chunks and place in a bowl.  In a small saucepan warm up the cream and Baileys, until hot, but don't let it boil.  Pour the hot mixture onto the chocolate and leave for couple of minutes, for the chocolate to melt, then stir.  

Wrap the bowl with cling film or foil and leave in the fridge over-night to set, it will be well set but not hard.

Take spoonfuls of the mixture and roll in your hands to shape the truffles into balls.  Roll in cocoa powder. 

Enjoy!

Chocolate and cranberry truffles

Smooth and rich chocolate ganache with dried cranberries, covered in cranberry and rose petal powder- yum!


Ingredients:

For the truffles:

• 150ml double cream
• 100g dark chocolate
• 50g dried cranberries
• 1tbsp honey

Additionally:

• handful of freeze dried cranberries
• 1tbsp dried rose petals

Roughly chop the chocolate into chunks (unless you are using chocolate chips) and set aside in a bowl. Warm 150ml of double cream in a small saucepan and pour over the chocolate, stir until all chocolate is melted.

Add honey and mix until combined.

Chop the cranberries and add to the chocolate mixture, stir.

Leave to cool, then place in the fridge for couple of hours, until set.

Blend a handful of freeze dried cranberries and a table spoon of rose petals in a food processor, then transfer into a bowl.

Divide the chocolate mixture into walnut-sized balls and roll in cranberry powder.

Place in the fridge for at about an hour to firm up.

Enjoy!