Malted Chocolate Crunch

Malted Chocolate Crunch Recipe.

  • 8oz ~ 225g digestive biscuits magimixed or bashed in a plastic bag with a rolling pin
  • 4oz ~ 100g Butter
  • 3 Large Tablespoons of Golden Syrup
  • 2oz ~ 50g Ovaltine
  • 6-8oz or 175-225g Cooking chocolate

Method :

  1. Line a small swiss roll tin with cling film
  2. Melt butter and syrup, then add ovaltine and biscuits
  3. Pour into tin and flatten
  4. Cool
  5. Melt cooking chocolate in bowl over boiling water or microwave
  6. Spread chocolate evenly over mixture, I like to sprinkle choc chips and white chocolate mice on the top of mine.
  7. Allow to cool
  8. Pull out crunch, take off cling film and cut into squares.

Easter Truffles

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Ingredients :

  • 150g / 6oz Plain Chocolate
  • 40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
  • 50g / 1 1/2 oz Butter
  • 60g / 2 oz Icing Sugar
  • 50g / 2 oz ground almonds
  • 16 small sweet paper cases

Method :

  1. Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
  2. Add the brandy and leave to melt
  3. Take off the heat and stir in the butter, which should not be too hard.
  4. Mix in the sieved icing sugar and the almonds s that it is well blended.
  5. Leave to cool place until the mixture is firm enough to handle.
  6. Divide into about 16 even-sized pieces and roll into balls.
  7. Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
  8. Pop each one into a paper case.

Recipe courtesy of  :

“The Cadbury Chocolate Cookbook” by Patricia Dunbar ISBN 0 600 32018 9

Raspberry Chocolate Cornflake Cakes

  

It’s Bank Holiday Monday here, i’m off work, my husband is working and the kids are at school.. so i’m on my tod today, just the cat and the dogs for company..

I thought it would be a good idea to get all my jobs out of the way first so the washing line is full, kitchen is gleaming once more.

I decided to make some chocolate crispie cakes for the kids when they get in from school, except I didnt have any rice crispies or plain chocolate.. I only had cornflakes and raspberry chocolate, good enough for me … here they are 🙂

 

Ingredients :

  • 50g butter
  • 4 tbsp golden syrup
  • 100g Cote d’Or Noir Framboise smooth rich dark cholocate with raspberries
  • 75g cornflakes

Method: 

1. Gently melt the butter, syrup and chocolate in a small, heavy pan. Stir in the cornflakes.

2. Place large spoonfuls of the mixture on a buttered baking sheet and leave to set in the refrigerator.

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Who stole the champagne truffle……….?

Hmm…. I wonder who indeed!

I was sitting watching a spot of telly and could hear something rustle but couldnt pinpoint where from… so I got up and went to investigate…

Now I have no idea exactly how she managed to fly under the radar, but she did, in the kitchen I found my Irish Setter Naimh, in her bed, slowly and methodically making her way into my last thorntons champagne truffle that I got for my birthday…

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