Recipes for sweets that go with chocolates or can be
Truffles from overheated chocolate
1 tin condensed milk
Put all ingredients into a large bowl and microwave on High for 2 minutes stir until very well mixed and return to microwave cooking for 8 minutes at 100% power remove bowl from microwave and add whatever flavouring you like ie. Chocolate, cocoa, vanilla, maple, peppermint
Mix in well & return to microwave to cook on 100% power for another 2 minutes. Remove bowl from microwave and add any quantity of nuts, raisins, cherries etc that you like
Pour into a greased square dish and leave to cool before cutting into squares or triangles
Black and white truffles
125gr milky bars
Break up milky bars and melt either over hot water or in the microwave oven.
Add egg yolk, butter, cream and rum or sherry and beat until smooth
Gradually beat in icing sugar until mixture forms a firm paste
When quite cold roll mixture into small balls using the palms of your hands and roll each in chocolate Vermicelli
Place in paper cases and leave to cool.
Makes about 35 truffles
Melt 150 grams dark chocolate
Roll into teaspoon sized balls and leave on greaseproof paper to cool
50 gr dark chocolate
Sifted icing sugar for dredging - sweet paper cases
Roll 5 ml amounts of the mixture into balls and dredge in icing sugar - place in paper cases - pack on trays and refrigerate until firm.
Best after one weeks storage may be stored in refrigerator for up to 3 weeks
Microwave sugar and milk 9 minutes on 100% power
Colour rest pink and spread over white layer
Allow to cool and cut into bars
makes 24 squares - if double quantity is required make one lot in white & one in colour as mixture is inclined to boil over so making a large quantity is not practical
100 gr white chocolate - melted
Paint melted white chocolate on to base and sides of Chocolate moulds refrigerate a few minutes then apply a second coat -
Chill until firm and carefully remove from moulds or Cases and set aside
Melt dark chocolate and butter - add cream and liqueur - stir until well blended - allow to cool and chill until firm - beat in icing sugar place filling in piping bag fitted with a star nozzle and pipe into prepared cases - top each with a silver ball
Place each collette into a paper sweet case
Roll Christmas pudding into balls and dip each in dark chocolate
Leave to harden and decorate with cherries and angelica - ideal for using up Christmas pudding that is left over
Gently mix small amounts of dark and white chocolate Leaving the chocolate
streaky. Alternatively use crunchy white chocolate
Fill with finely chopped pecan nuts and cover with a Layer of chocolate
Roll marzipan into a sausage shape and cut into thin slices
Dip each slice into melted dark chocolate and top with a Whole nut
fill a piping bag with white melted chocolate and drizzle A little over each - refrigerate until set.
30ml cocoa powder
Place chocolate broken into pieces, condensed milk and butter in large bowl and microwave on high 2 to 3 Minutes until smooth - stir in peppermint flavouring
Pour mixture into a pan lined with foil - refrigerate until set.
Turn out onto a board and mark into sections - cut into Neat triangles
Fill a piping bag with melted chocolate and pipe a Pattern on each triangle - refrigerate until set.
Serve in paper cases
White rum truffles
Cream softened butter and icing sugar - add rum and mix well
Microwave chocolate in glass bowl on medium 4 to 5 Minutes - stir into rum mixture
Set aside to cool - chill in fridge for about 4 hours
Form into small balls = coat in chocolate vermicelli -
Keep in fridge until required
Use brandy instead of rum in which case substitute milk chocolate for white. Do not use cooking chocolate
500 ml sugar
Melt sugar with salt and water until it looks like golden syrup.
Add peanuts and pour mixture into a greased pan
When set break into pieces
500 ml caster sugar
Place sugar and cold water in a bowl and mix at high speed with and electric
125 gr. Unblanched almonds
Place sugar, water and vanilla into a pan.
Stir over medium heat until sugar is dissolved.
Bring to boil and boil gently until mixture just begins to turn brown at the edges.
Add almonds all at once and remove from the heat - stir with a wooden spoon until the mixture becomes hard and crumbly and the sugar has formed a coating around the almonds
Remove almonds from the pan and return the pan to heat until excess sugar in the Pan has melted
Stir mixture over heat to break up any small lumps and quickly add the almonds to the redissolved sugar - stir twice and remove from the heat
Stir quickly until almonds are coated with sugar mixture and then spread out onto a lightly greased baking tray - allow to cool
150 gr. Ground almonds
Mix all to a paste except the sliced almonds
Cake made of chocolates
Arrange chocolates (about 4 per person ) on a cake stand and serve as a wedding cake or other special occasion cake