This is a wonderful recipe! It uses minimal, good quality ingredients and turns them into a success.
– 300 g extra bitter chocolate
– 7 tablespoons whipping cream
– 60 g cocoa powder
Chop chocolate into small pieces and place in bowl. Put in a saucepan plenty of water to a boil.Put the pan on heat and set bowl in the pan of hot water. Stir the chocolate gently until melted.Add the whipped cream and stir chocolate. Put the mixture to cool, stirring occasionally. Blend the mix with mixer until fluffy and is beat lighter in color. Let in refrigerator covered for about 1 hour to harden.
Put cocoa powder over a large flat panel screens. Using two teaspoons create balls of chocolate mixture (or with hands to make balls). Put the balls in cocoa powder and put fingertip wallow through cocoa around. Let truffles in refrigerator to set. Serve at room temperature.
So let me give you another Christmas recipe. Those jam biscuits are amazing with milk or hot chocolate in the Christmas morning unwrapping Santa’s gifts.
– 225 g butter, softened
– 100 g caster sugar
– 250 g plain flour
– 160 g strawberry jam
– 1 teaspoon vanilla essence
Preheat oven to 190 C / Gas 5. Cream butter, vanilla essence and sugar until light and fluffy. Sift flour and add, mixing well. Shape dough into 3 cm diameter balls and place on baking trays. Press your thumb in the center of each one to make an indentation. Fill with your strawberry jam. Bake 15 to 20 minutes or until golden brown at the edges.
You can use any jam. Enjoy!
– 400 g flour
– 250 g butter
– 6 tablespoons white wine
– 1 teaspoon salt
– poppy seeds
Mix very well butter with salt. Add the wine and flour and mix till dough is soft. Leave it in the fridge till next day.
Roll out the dough on a lightly floured surface to a rectangle( 5 mm thickness). Cut in small strips and sprinkle poppy seeds on top. Put them in the baking dish on a baking sheet.
Position the baking dish in the center of the oven and preheat to 200 degrees C. Bake for about 20 minutes, or until the sticks are lightly golden-brown and feel firm to the touch. Remove the sticks from the oven and leave to cool on the baking trays.