Friday, 29 March 2013

Chocolate Truffles

Posted by Kim Fong On 1:21 pm




Chocolate truffles - little morsels of chocolatety goodness. Traditionally it's 50/50 cream to chocolate and rolled into balls and coated in cocoa. Really simple! 

Of course, I don't stop there. You know me - I need to add a bit of Fongolicious to it!

The below recipe is inspired by my love for the beautiful combination of chocolate and hazelnut, and my recent obsession with coconut, chocolate and almond. 

Really, I'm just going for a Ferrero Rocher and an Almond Joy!

Comment below on what other chocolate combinations you're in love (obsessed) with!

Makes about 40 to 45 truffles - depending how big your truffles are

Ingredients
300ml cream (at least 35% fat)
300g chocolate (you can use dark, milk or white), roughly chopped

Additional flavours
Ferrero Rocher
1 cup of hazelnuts, finely chopped

Almond Joy
1 whole almond per truffle 
1/4 cup almond meal (optional, if you want it more almond-y)
1/4 cup dessicated coconut (more if you don't use almond meal)

Method
1. In a small to medium pot, bring cream to just a boil and remove from heat. Add chocolate and keep stirring until all chocolate has melted. Pour into a medium bowl, cover and place in fridge to set. About 1 to 2 hours.

2. When chocolate mixture is set, remove from fridge. It should be a butter consistency. Using a couple of spoons or a melon baller, form balls. For the Almond Joy variety, insert an almond in the middle of the ball and using your spoons, cover it in the chocolate mixture. Then roll in hazelnuts or almond/coconut mix or coconut. Set aside and repeat with remaining ingredients. 

Tip#1: I used mini cupcake papers to keep them separated. It also makes it easier to store and handle.

Tip#2: If you find the chocolate mixture getting too soft, return bowl to fridge for a few minutes.

3. Place truffles in fridge for at least another 30minutes, or a bit longer before serving. Serve straight from fridge.












Saturday, 9 March 2013

Bunny Buns with Chocolate Filling

Posted by Kim Fong On 5:26 pm




Easter comes a little earlier this year. I can tell because the rows and rows of chocolate at the super market were out at the end of January. 

I came across this recipe on Facebook. I thought it was SO CUTE! The original recipe were just plain buns with no filling. So it could be either savoury or sweet. I went with the sweet version. I guess with the savoury - a bit of cheese in the middle would be just as tantalising! I didn't take many photos as I burnt a few bunnies. These were fun to make and something great for the kids.


Ingredients
1 cup (120g) sour cream
1/4 cup water
2 tablespoons butter

2 tablespoons caster sugar
1 package (7g) active dry yeast
2 1/2 to 3 cups plain flour
1 teaspoon salt
1 egg
1 tspn vanilla (if sweet)
~ ½ cup chocolate hazelnut spread for filling

Method
1. Put the butter, sour cream and water in a small saucepan and heat, but do not boil, to melt the butter and cream. Cool to tepid (luke warm – bath warm. If too hot, you will kill the yeast). Add sugar and yeast. Set aside to ferment.

2. In the meantime, add 2 ½ cups of flour, salt, and vanilla to a mixing bowl. Make a well in the centre and add butter & sour cream mixture. Add egg and vanilla. Using dough hook in cake mixer, mix to combine. If too thick add more water. Turn out on a slightly floured surface and knead further until smooth. 

3. Place dough back in the bowl, cover with plastic wrap and let it rise until double in size.

4. Portion risen dough into handful sized balls. Roll out to about 10 to 12cm in diameter. Place about a teaspoon chocolate hazelnut spread in the centre. Bring edges together and form an egg shaped ball.

5. Place dough lined baking tray with baking paper and cut the ears with scissors. Then, prick eyes in with toothpick.

6. Bake at 180 to 190°C for about 10 minutes or until golden brown.

7. Stand clear - Om-nom-nom-nom!!!

Chocolate Innards!! Mmmm!

I think they're starting to look more like cats... 



Saturday, 2 March 2013

Rainbow Cupcakes

Posted by Kim Fong On 6:02 pm




Happy Mardi Gras! To celebrate 2013 Sydney Gay and Lesbian Mardi Gras - I've made some rainbow cupcakes. I used my white chocolate rainbow cake recipe and made them in miniature form. These were really good - even if I say so myself! It was moist and vibrant and really tasty! As my friend Sheree said – “Not just a pretty face”, in reference to the cupcakes. Winking smile

Below a few notes that differ from my original recipe.


Rainbow Recipe makes 15 cupcakes.

Rainbow Using dessert/teaspoon to spoon each colour on top of the previous colour into each cup.

Rainbow Use a tooth pick to swirl (if you want) the mixture before putting in the oven. Be sure not to over do it, otherwise it will just mix together.

Rainbow Baked for about 20 minutes, check after 10 and 15minutes.

Rainbow Frosting recipe = Beat together 125g cream cheese (at room temperature), 60g butter, 1/2 tspn vanilla essence, 2 tspn lime juice, 3/4 cup icing sugar.

Rainbow Pipe frosting with a large star nozzle.

Rainbow Garnish with 100s and 1000s sprinkles.




Thanks Jason for taking this shot

Thanks Maz for taking this shot 


 
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