Chocolate Fruit Truffles
Preparation 10 Minutes
Cook Chill: 3h Minutes
Serves 23
Method
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Ingredients
200g Sunbeam Currants
400g dark chocolate
120mL thickened cream
70g butter, softened
pinch of sea salt
crushed nuts (to decorate)
desiccated coconut* (to decorate)
cacao powder (to decorate)
Recipe Collection
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees CelsiusΒ
Whisk together your plain flour, baking soda, salt and cinnamonΒ
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugarΒ
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.Β
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.Β
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.Β
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.Β Β
Let cool completely before decorating with meringue.Β
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.Β
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.Β Β
Asparagus Pastries
Preheat oven to 180Β°C.
- Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
- Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
- Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 β 20 minutes. Serve.
Easy Florentines
Preheat oven to 180ΒΊC (160ΒΊC fan).Line 2 baking trays with baking paper.
In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat.Β
Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.
Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.
Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.
You will need a 7.5cm egg ring for this recipe
Spiced Chicken Pilaf
- Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
- Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
- Β Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.
Caramel Walnut Brioche Pudding
Butter both sides of sliced Brioche and layer in greased pan (mine is 8β x 11β).
2.Β Β Β Β Β Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3.Β Β Β Β Β Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4.Β Β Β Β Β Pour egg mix over Brioche and let soak whilst you make your caramel.
5.Β Β Β Β Β In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6.Β Β Β Β Β Place in oven 165βc fan forced for 35-45 minutes, or until centre is set.
7.Β Β Β Β Β Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
Mini Bombe Alaskas
Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*
Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).Β Β Add fruit, nuts and sherry and use a spatula to mix well.
Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
Slice the madeira cake horizontally into three big slices, about 2cm thick.Β Β Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices.Β
To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.Β Β Whisk until stiff peaks form.
One at a time, carefully remove an icecream from the mould and place on top of a cake round.Β Β Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.Β Β Serve and repeat with remaining prepared icecreams.
