My Nan used to make these for us when Zeltus and I were children, to her it was recycling those old wasted biscuits and crumbs that collected in the bottom of the biscuit barrel but to us it was magic how it turned from a mess into something solid and wonderfully tasty.
225g Rich Tea Biscuits or broken plain biscuits for varied taste/texture
115g Salted Butter
3 rounded tablespoons of cocoa powder - I use Green and Black's organic cocoa
55g of caster sugar
2 heaped tablespoons Golden Syrup (well big dollops of the golden stuff cos I cannot get a heaped tablespoon to save my life)
115g plain chocolate although I used milk because of the cocoa content...for a richer taste. NB Don't use cooking chocolate though.. won't be as good.
Method
Roughly crush biscuits in plastic bag with rolling pin
Melt butter and add caster sugar, cocoa powder and Golden Syrup
Melt chocolate and add to mixture with crushed biscuits
Spoon mixture into a sheet of greaseproof paper, roll into a sausage and leave in fridge to harden
For extra zing, my Nan used to roll her cake in grated chocolate or cocoa powder. Personally I leave it plain as it looks good when sliced and eaten and surely that is what counts most.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Valentine Truffles
Want to spoil that special person in your life?
Then why not try these as they can be adapted for any flavour.
200g Dark Chocolate, I used a mix of fairtrade and 85% cocoa
200g Double Cream (I used Rodda's mmm)
Melt the chocolate over a pan of hot water, when it has melted take it off the heat ( but leave over the hot water)
Put the double cream in a pan and bring to the boil.
When the cream has come to the boil, remove the chocolate from the hot water and then carefully add the cream to the chocolate stirring as you go.
Add your chosen flavour, I chose to add Courvoisier brandy.. it could have been worse, I had the choice of some Asbach brandy but discretion is the better part of valour.
When you have mixed the cream and chocolate together it should form a thick liquid sauce. Leave to cool overnight.
Form the cold, now fairly solid mixture into balls and roll in a mixture of your choice.
You could use :
or you could melt some chocolate, plain or white and either coat the balls or drizzle it over the top.
Then why not try these as they can be adapted for any flavour.
200g Dark Chocolate, I used a mix of fairtrade and 85% cocoa
200g Double Cream (I used Rodda's mmm)
Melt the chocolate over a pan of hot water, when it has melted take it off the heat ( but leave over the hot water)
Put the double cream in a pan and bring to the boil.
When the cream has come to the boil, remove the chocolate from the hot water and then carefully add the cream to the chocolate stirring as you go.
Add your chosen flavour, I chose to add Courvoisier brandy.. it could have been worse, I had the choice of some Asbach brandy but discretion is the better part of valour.
When you have mixed the cream and chocolate together it should form a thick liquid sauce. Leave to cool overnight.
Form the cold, now fairly solid mixture into balls and roll in a mixture of your choice.
You could use :
- Cocoa
- Chopped nuts
- Icing sugar
or you could melt some chocolate, plain or white and either coat the balls or drizzle it over the top.
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