Right, buying for my grandparents is impossible at this stage, they want nothing cluttering up the house as Gramps doesn't intend to make it much further and Gran can't remember anything she gets anyways.
So it basically becomes booze or food. I decided handmade chocolates would be a good way to go.
I bought special boxes from Hobbycraft, I wouldn't do this next time, they were too difficult to fold, cheap looking, didn't close well and were too small anyway.
The chocolates I made were mainly truffles, there's the basic truffle recipe and then I added things to make them more interesting.
Basic Truffle Recipe:
(makes approx 40 in total, so once split around 20 for each batch)
2 125g packs of Moser Roth (aldi) 85% cocoa solid chocolate.
1 tin of Carnation Light condensed milk.
I melted the chocolate into the condensed milk in a metal bowl over a pan of water. I split the mixture into 2, I then put flavouring etc. in and popped into the fridge to set before taking it out, taking out a small amount with fingers before rolling it in between my palms to a good shape and rolling it in a coating. Finally I popped each one into a mini cake case and put them in the fridge to firm up.
To make brandy truffles add 4-6 tablespoons of brandy to the mix,
To make praline truffles add 4 tablespoons of nutella to the mix,
To make mixed nut truffles at 4-6 tablespoons of chopped mixed nuts to the mix,
To make lemon truffles add 4-6 tablespoons of lemon extract (probably would have been better with white chocolate instead with hindsight).
Roll in any coating you like, eg. icing sugar, cocoa, hundreds and thousands, chocolate shavings, chopped nuts, or cover in molten chocolate and place on greaseproof paper to cool in the fridge.
Coconut Creams Recipe:
1 pack of Moser Roth 85% cocoa chocolate (from aldi)
make the coconut cream by adding 1/4 a can of condensed milk to 4-6 tablespoons of desiccated coconut , just mix into a cream (It made way too much of this though and now have a jar of coconut cream in the fridge hehe, so use less but try to keep the same approx ratios).
To make coconut creams first melt some chocolate, then spoon approx half a teaspoon into each small silicone mould, and tilt etc. to cover mould before tipping out the excess and then putting in the fridge to cool, spoon in the coconut cream (about 1/2 a teaspoon of coconut cream to each small chocolate). Top up with molten chocolate to cover the coconut before placing in the fridge to set again.
|Finished lovely chocs! MOREISH|