Tia Maria White Chocolate Truffles

Fits of laughter erupt from the kitchen. There's a thump, then there's giggles. Some one-glass-wonder has eaten too many white chocolate truffles, laced with Tia Maria, by the looks of things. My husband walks into the kitchen to find me writhing on the floor in fits of laughter.
Just kidding.
But sometimes I feel like I could end up like this at someone's party. An embarrassing moment when you have one rum ball too many. Honestly I wouldn't put it past myself, after being pregnant and not having alcohol for close to a year, I'm way out of practice, and even a few sips of wine now does my head in. I was already a one (or two) glass wonder to begin with.
Friends--don't be horrified if this happens at your house when you next get me around, I assure you it's unintentional. Bear with me while I get my liver going again, and I can have half a glass again without getting "tiddly."
But don't worry, there's very little liqueur in these delicious and easy and moreish truffles. There's just enough to make it taste delectably adult-only, with its coffee and slight rum taste that is Tia Maria, combined with the sweetness of the white chocolate and that bitterness of the cocoa powder each truffle is rolled in. It's dark, rich and handsome. And we all know that's a winning combination.

TIA MARIA WHITE CHOCOLATE TRUFFLES (Adapted from Australian Good Taste Magazine, April 2013, pg 105)

200g white chocolate (I used cooking chocolate to ensure firmness)
1/2 cup thickened cream
1-2 tbsp. Tia Maria liqueur
1/2 cup cocoa powder to coat

Break up the chocolate into a medium sized, heat proof bowl. Add the cream and stir through the chocolate. Place this bowl in the microwave, and heat on high at 20 second increments, stirring between these periods until the chocolate is evenly melted. Add the Tia Maria. Thoroughly stir until the cream and the melted chocolate and liqueur comes together as one. Cover with plastic wrap and refrigerate for 4 hours or overnight to firm up.
After this firming period, remove from the refrigerator and use a teaspoon to scoop out rough, walnut sized balls. Use damp hands to roll each portion into a smoother ball. Return to the refrigerator to firm up further if necessary, especially in warmer weather. Roll these balls in cocoa powder. Refrgerate until ready to serve.

Makes about 12

NOTES: After sitting in the refrigerator, often the cocoa powder will have absorbed some moisture. Just re-roll the truffles in a little extra cocoa powder before serving. Variation: use the same quantity of dark chocolate and add Cointreau to it in place of the Tia Maria.

Millionaire's Nuggets

So after a marathon of lots of tasty savory delights for the blog for the Gourmet Gardens Herb Blog off, I am back with a super scrumptious sweet. It's that time of the month again, reveal day for the Secret Recipe Club. Erin from Making Memories  had me looking at her page for weeks, I couldn't decide what to make for this month's reveal. Erin has an interesting blog filled with fun ideas for things to do with your kids, including some very yummy looking recipes. I found amongst it all a recipe for millionaires nuggets, and thought it looked like my sort of affair. Caramel-y, gooey, sweet, covered in chocolate...maybe some marshmallows in there too. I have been meaning to make Millionaire's tarts for quite a while now, and realised this would probably give me my millionaire's fix. Oh so tasty.
I couldn't for the life of me find caramels in the store, so I made my own basic caramel instead. Erin from Making Memories melted down a 14oz bag of caramels to pour over the rice bubbles ("Rice Krispies" in USA I'm guessing!) but I think my caramel worked out really well in the end as a substitute.
Eureka!
I also splashed them with a bit of edible gold dust to jazz those babies up a bit. A little gold bling never goes astray.

MILLIONAIRE'S NUGGETS (Adapted from Making Memories)

1/2 cup brown sugar
2 tbsp. honey
2 tbsp. butter
3/4 cup marshmallows, chopped (or use mini marshmallows)
1 1/2 cup Rice Bubbles (or Rice Krispies)
2 cups dark chocolate buttons
edible gold dust to decorate, if desired

Place the sugar, honey and butter in a small saucepan over a low heat. Stir occasionally, until the butter melts and the mixture boils and bubbles. Remove from heat. Stir the marshmallows through immediately. Then add the rice bubbles and combine.
Scoop tablespoons full of hot mixture into a silicone mini muffin tray (or a well-greased tin mini muffin tray). Press mixture down until even. Place in refrigerator for 5-10 minutes. Remove from tray and place on baking paper. Melt the chocolate in two batches. In a microwave proof bowl, heat for 30 seconds at a time, stirring after each time, until smooth and well melted. Dip each nugget into the chocolate until well-covered, and replace on the baking paper. Repeat with remaining nuggets and chocolate. Sprinkle with gold dust if desired.

Makes 16

NOTES: You can also roll the mixture into balls, if preferred. Prepare your hands firstly with a generous amount of cooking oil before beginning, as the mixture is quite sticky (and may be hot!) You can buy edible gold dust  in decorating stores, or online (I bought mine from a cake decorating place on eBay)

Strawberry Oreo Kulter Hund Chunks

It literally translates to "Cold Dog", but that conjures up images of jellied, chunky canned pet food to me. Have you ever wondered how dogs and cats could like eating that stuff?
Well, if eating this German Kulter Hund makes me a dog, so be it, and if it makes me a cold dog, well...maybe I am?
This German favourite is usually made with plain baby biscuits. The plain, rectangular milk biscuits that would be given to babies in the first year or two of life are the ones I'm talking about. The ones that are always the last to go from the family selection pack of biscuits.
So here's a wonderful way to use up those more plain biscuits that can accumulate in the bottom of the tin. I've used strawberry oreos for this recipe to add extra decadence. Who knew oreos have been around for 100 years? I only heard of them about two years ago...I must have been living under a rock. I suppose they're not as common in Australia as they are in America, but I decided to give them a go. After all, just about every cooking blog has something oreo. They must be good!
Truth is...they're delicious. Chocolate ripple biscuits are still my favourite all time biscuit for recipe additions though. Both biscuits have been known to make fabulous pie crusts and fillings for various desserts.
Now just a quick note about these Oreo Kulter Hund Chunks. They're so easy to put together that a child could do it, and there's no cooking involved (just the chocolate melting which can be done in the microwave). They can be a bit messy to make, especially as I made this lot in a 20x20cm bundt tin, but it's so worth it when it's set, and you cut off those lumps of chocolatey-oreoey goodness. It can be a little crumbly between cuts, so grab a zip lock bag and sweep up the crumbly bits...it's fantastic over ice cream! So...even for those of you who don't bake, there's no excuse not to whip this up for your mum on Mother's Day! It's child's play.

STRAWBERRY OREO KULTER HUND CHUNKS

450g good quality compound chocolate (I used Nestle)
250g strawberry flavoured oreo biscuits

Grease and line a pan of your choice. (I used a 20x20cm bundt tin, but a loaf pan is fine as well). Melt half the chocolate very gently in a microwave proof bowl, stopping at 30 second intervals until the chocolate is almost melted and can be stirred smooth. pour a layer of chocolate into the pan to cover the bottom. Cover the chocolate in a layer of oreos. Smooth on more melted chocolate over the oreos. Melt the remaining chocolate.
Layer again with oreos, and repeat with the remaining oreos and chocolate, finishing off in a layer of chocolate. Refrigerate to set, before cutting into rough chunks.

Wrap in cellopane and tie with a ribbon for a budget friendly and delicious Mother's Day gift!

White Chocolate Lemon Truffles

As promised, I have a few more delightful truffle and chocolate recipes to share. Here's a delicious white chocolate truffle, zesty with lemon accents and ever so creamy. Pop one of these in your mouth and you won't be able to stop.

WHITE CHOCOLATE LEMON TRUFFLES (adapted slightly from Swapna's Cuisine)

500g white chocolate, chopped
zest of one lemon
1/4 cup (60ml) lemon juice
1/3 cup cream
cocoa powder or caster sugar to roll

Combine the cream and zest a medium saucepan. Cook over medium heat, stirring constantly until the mixture starts to bubble, but not boil.
Remove from heat and add the chocolate, whisking quickly until the chocolate has melted and becomes thick and smooth. Add the lemon juice and mix until well incorporated. Transfer the mixture to a glass bowl and cover with cling wrap. Refrigerate until firm enough to form balls. Form rough balls using a teaspoon. Roll the truffles in caster sugar or cocoa powder and place in paper cases. Keep refrigerated until ready to serve.

White Chocolate Hazelnut Rafaello Balls

With Saint Valentine's Day on the cards, I've come to ponder, what is romance? What is romantic? So I asked my husband what he thought and we both came up with the same thing.
It doesn't have to be a trip to Paris. It doesn't have to be anything sweep-me-off-my-feet movie style.
It's the little things, the thoughtful things, surprising things that are romantic in this house. I'm sure its different for everyone, but I don't need loud or extravagant gifts from my man to feel and know that he loves me.
So are you stuck for a St. Valentine's Day gift? What is romantic to you and your better half?
To be honest I swept my brow in relief to find out my husband had the same idea of romance as me. Truth be told, most couples probably share the same ideas on love and romance, otherwise they wouldn't be together.
So when I found myself stuck for a gift for my hubby, I started trying to think outside the box, and it brought me to the chocolate box. Whats that cacophony I hear? Oh its my readers...
Not a box of chocolates!
Oh hush. This isn't your ordinary box of chocolates. Its a designer box of chocolates.
So here's the idea. Its sweet, original, unique and hand made...nothing comes from the heart more than something home and hand made! It's relatively budget friendly too, if you can curb your wild creative side enough to stick within a budget.
So here it is...I am going to make a box of assorted truffles and chocolates. Each will be named after a special occasion that my husband and I have shared together eg. First Kiss, Wedding Day, Proposal, First Date, Honeymoon, you get the picture. You could also name the chocolates after pet names, places you've been on dates, or even things that spell romance to you. Each chocolate will have a little tag attached, a little story that goes with it. A box of memory chocolates! Reliving moments of romance over a box of chocolates...sounds pretty sweet to me!
So here I am, on the hunt for great chocolate and truffle recipes. I've found a few wonderful ones, so stay tuned!
Here's one for the Rafaello Fans. Ever wondered how to make your own Rafaello chocolates? Here's how. And you'll just fall in love with the simple decadence of these beauties. Coconut, white chocolate and vanilla wafer rolled around one roasted hazelnut. Divine.

WHITE CHOCOLATE HAZELNUT RAFAELLO BALLS (translated and adapted from Din Bucataria Mea)

200ml condensed milk

3-4 tbsp. full cream milk powder

50g butter, room temperature

100g coconut flakes

50g vanilla wafer biscuits, crushed

toasted hazelnut, if desired

150g white chocolate, melted

150g coconut extra

Mix butter with condensed milk, add milk powder, coconut flakes, and crushed vanilla wafers. Mix until well combined. Roll into walnut sized balls; flatten in the palm on your hand and press a hazelnut into the centre. Re-roll so that the hazelnut is well covered and positioned in the middle of the ball. Repeat until all mixture is used.

Melt the chocolate. Put the extra coconut in a small bowl. Using a fork, dip each ball into the white chocolate and coat. Let the excess chocolate drain from the all before rolling it through the coconut, then place on a tray. Repeat until all the balls are coated and refrigerate until ready to serve.

NOTES: These delicious chocolates are just as delicious without the nut in the centre, and look marvelous boxed as a gift

HAPPY ST. VALENTINE'S DAY!!

Bounty Balls

I was feeling a bit overwhelmed the other day...two crying babies who had trouble sleeping and toys thrown all over the house, no dinner made and husband back from work any second. It was a teary moment. I started to wonder, was this what they called the baby blues? And then I realised how long it had been since I went into that kitchen and made something I didnt have to make...just make something for the sole pleasure of it.
Being in the kitchen is therapeutic to me, its my time out, where I can create and enjoy a little time by myself, and recharge the old batteries. I'm not talking that time where you have to whip up the dinner with a hungry baby crying in your ear. I'm talking the babies-in-bed-silence, glass of vino in hand and the-world-is-your-oyster type of kitchen time.
I knew that was what I needed to cheer myself up, and when my darling hubby came home I got just that. What was something totally superfluous that I could make? Then I remembered how everyone had enjoyed the homemade bounty bars I had recently made and set about making just that...but in balls, covered in dark chocolate. Talk about a cure for the "baby blues"!
I am pleased to say that there are no blues anymore, it seemed to be the perfect cure. And...my babies are sleeping much better (bye-bye insomniacs) and that my dear, is why I am able to blog a little! Ah the simple things in life. The greatest pleasures. (They're gluten free sweets, too!)

HOMEMADE BOUNTY BALLS

3 cups dessicated coconut
200g sweetened condensed milk
1/2-3/4 cup icing sugar
1 tsp. vanilla essence
350g dark chocolate, melted

Combine the coconut and condensed milk in a large bowl. Add enough icing sugar to make a stiff mixture.Add the vanilla and stir until well combined. Roll into walnut sized balls and refrigerate overnight until hardened.Coat in melted chocolate and serve when set.

Homemade Bounty Bars

This is by far one of the simplest, most delicious recipes I have come across in my lifetime.
Not only is it simple and scrumptious, its very close to the real thing--yes, I'm talking Bounty Bars. I've had near-death experience with my love for coconut over the years, but Bounty bars and I--our affair has never been on the rocks. There's just something so undeniably delicious about that moist coconut centre and the outer chocolate layer, and the attraction gets even stronger with the use of dark chocolate over milk..And here's another thing. It's quite delicious before the chocolate dipping process, so if you have the self control I can't muster, you could always leave the chocolate off (if you're weight conscious but still want to have a treat).

HOMEMADE BOUNTY BARS

3 cups dessicated coconut
200g sweetened condensed milk
1/2-3/4 cup icing sugar
1 tsp. vanilla essence
350g dark chocolate, melted

Combine the coconut and condensed milk in a large bowl. Add enough icing sugar to make a stiff mixture.Add the vanilla and stir until well combined.
Press with a fork into a greased and lined 20x20cm tin and refrigerate overnight until hardened.Cut into 24 bars, coat in melted chocolate and serve when set.

Chocolate Peanut Butter Cups

When it comes to chocolate combinations, I don't think there are many ways of failing.
It's a little bit like salt. Chocolate is one of those universally good all rounders. You can put it with just about anything and it's bound to taste amazing.
I know there would be plenty of people disagreeing with that statement. People who would retch at the thought of orange and chocolate together for instance. I cant think of much that would be more delicious!
Here in Australia, there hasn't been much of the peanut butter and chocolate combination floating around. I know in America Reese's Peanut Butter Cups are popular and you can even buy peanut butter flavoured chocolate melts. I've recently seen Reese's Peanut Butter cups hit the shelves in some stores here but am yet to try one. The other day I was tempted by the thought and just had to try them out. But heavily pregnant and car-less little me was house bound...with all the ingredients.
Anyway, these tiny little peanut butter cups delighted the sock off me. So tasty!

CHOCOLATE PEANUT BUTTER CUPS

1 cup chocolate chips
1/2 cup plus 2 tbsp. smooth peanut butter
4 chocolate ripple biscuits, crushed
1/4 cup brown sugar
 3 tbsp. crushed peanuts to decorate


Gently melt the chocolate and 2 tablespoons of peanut butter over a gentle heat, stirring regularly so as not to burn. When melted and well combined, spread the mixture into 25 mini chocolate pans, ensuring the bottoms and the sides are well coated. Set aside to harden. There should be enough chocolate mixture remaining to later seal the tops of the peanut butter cups.

Meanwhile, combine the remaining peanut butter with the brown sugar and crushed biscuits. Scoop 1/2 teaspoons of this mixture into each set chocolate cup, gently pressing each to ensure the mixture sits on the bottom. Do not overfill the cups, the peanut butter mixture should sit below the cup rim.
Reheat the remaining chocolate mixture and gently ladle over each cup, covering the peanut butter mixture completely. While still wet, sprinkle crushed peanuts on the top of each to decorate.
Leave to set. Refrigerate before serving.


Makes 25-28


NOTES: I used foil chocolate cups that were approximately 2 cm x 2.5cm. You could also use any type of sweet biscuit crumbs in this recipe, or omit them if desired.

Romantic Getaway Chocolates

My darling husband surprised me this weekend by booking a romantic escape for two nights up in the Sunshine Coast Hinterland.  It’s a long weekend, part of which is to be spent in front of a log fire in our own little wood cabin, nestled in one of my favourite parts of the world. It’s a beautifully romantic spot and I’m all geared up for it…babymoon here we come!

Does anything say romance than a few nights away from it all…and a box of chocolates?  Mind you the non-alcoholic bubbly will be coming along with us too (I tell you its just as good as the real deal) and plenty of these...

ROMANTIC CHOCOLATES

You will need:

A chocolate mold of some sort (unless you mean to make truffles)

Good quality chocolate for the cases

Any of the following filling ingredients.

THE BASICS:

What to know before starting:

Its worth getting good quality chocolate for your chocolate making adventure. Your chocolates will only be as good as the quality of the chocolate you begin with. Never rush the melting process. A good way to ensure even melting and avoidance of burning, is to have a bowl of boiling water sitting underneath another bowl containing your chocolate. Be sure the bowl containing your chocolate cannot fall into the water as this will curdle your chocolate.
Use of a pastry brush to obtain a good even coating of the bottom and sides of your chocolate mold is ideal. Place these chocolate shells into the freezer for quicker setting time and do not remove until you have filled them with the desired filling and sealed with a finishing layer of melted chocolate. Return to the freezer until set before removing.

EASY FILLINGS FOR MOLD CHOCOLATES:

An easy and quick way to fill chocolates is to make up some flavoured icing. Using icing sugar, food colouring and essence of your choice, mix with a small amount of water until you get a desired consistence. Fill the pre-made chocolate shells and seal with a layer of melted chocolate. The now flavoured, gooey centres with thicken slightly on setting and will look gorgeous upon biting!

USING LEFTOVER SWEETS AS A FILLING

Left over sweets such as cake are a lovely alternative filling, and a surprising one for the recipient. Moisten broken cake with a little cream and spoon into the chocolate shells. Seal with a finishing coat of melted of melted chocolate to finish and remove after further refrigeration.

CHOCOLATE TRUFFLES (can also be used as a chocolate filling)

250g dark chocolate, finely chopped

1/3 cup cream

Bring the cream just to the boil in a heavy saucepan. Remove from heat and add the chocolate to the cream. Beat until the chocolate has melted and both ingredients are well combined. Place in the refrigerator until firm, approximately 1-3 hours. 

You can use as a filling in prepared chocolate cases, finishing them off with a layer of melted chocolate to seal the bottoms. Alternately, you can use a melon scoop to make into ball shapes and then freeze until firm. You have lots of options such as coating in melted chocolate and decorating, or rolling them in cocoa powder, crushed nuts, coconut etc depending on your tastes. You can also add a flavouring such as peppermint essence to the ganache before refrigeration for a variation. Small chunks of apricot, nuts or mints also make interesting additions to your ganache.

Handmade After Dinner Mints

When I was a little girl my mum sometimes gave me free range of the kitchen to create, bless her! I remembering discovering this recipe when I was about 10, and copied it into a journal so as never to forget it. I refused to part from it--these after dinner mints were such a hit in our house I remember mum had to hide them up in the cupboard! Nothing ever lasted long around our house.
Since then, the journal has disappeared and the recipe lost for many years. Recently I discovered it again! So, as never to lose it again, I spread the word of its goodness. Do not let it out of your sight!

PEPPERMINT CREMES

1 egg white
340g icing sugar
peppermint essence
green food colouring
chocolate to dip

Line a baking sheet with baking paper. Whisk the egg white lightly in a bowl until it is throthy but not stiff.
Sift the icing sugar into the bowl, then stir it into the egg white with a wooden spoon until the mixture is stiff.
Knead in the peppermint essence. Put a few drops of green food colouring in and knead until combined. Roll the mixture into small balls and flatten onto the tray with a fork. Leave to set for 24 hours.
Melt chocolate when the peppermints are set and dip them in chocolate. YUM!

one bite and you'll be hooked forever!