Chocolate and Christmas... yummy!
I'm getting tired of the usual fruit this and that and I think it's time for a change. None of my kids are fond of fruit cake, but they all love chocolate. So this year I decided to look for chocolate and Christmas recipes that not only look good, but taste divine.
Almond Rum Balls
- 1 cup almonds
- 30g candied ginger
- 5 tablespoons sweetened shredded coconut
- 1/2 teaspoon Cinnamon
- 1/4 cup honey
- 5 tablespoons dark rum
- 170g melted chocolate
- 1 tablespoon sea salt
1. Line a baking sheet with wax paper.
2. Place almonds, dried cranberries, candied ginger, coconut and cinnamon in a food processor and pulse until finely crumbed. Add honey and rum and pulse to blend.
3. Roll one heaped tablespoon into a ball and place on lined bake sheet. Transfer to refrigerator and chill for about 45 minutes or overnight. Remove from refrigerator and dip in melted chocolate and sprinkle with seas salt.
Candy Cane Biscuits
- 16 digestive biscuits, trimmed square
- 16 large, white marshmallows
- 1 cup semi sweet chocolate chips
- 5 tbsp heavy cream
- crushed candy cane - or candy substitute
1. Pre-heat oven to 180 degrees C.
2. In a microwave-safe bowl place the chocolate chips and heavy cream and heat until melted and smooth, stirring every 30 seconds.
3. Line a baking tray with wax paper and place the digestive biscuits on top and finish off with a marshmallow. Press the marshmallows flat with a finger.
4. Place in the oven for about 2 minutes or until the marshmallows are slightly golden on top and puffed.
5. Remove from oven and immediately pour the melted chocolate into a pastry bag and pipe over the toasted marshmallows.
Sprinkle with candy cane bits.
Dipped Pears with Almond Crunch
- 6 ripe pears, medium size
- 230g melted dark chocolate
- 140g almonds, chopped
1. Place the melted chocolate in one bowl and the chopped almonds in a second bowl.
2. Dip room temperature pears in chocolate then in almonds. Place dipped pears on a cooling rack to set.
Chocolate Walnut Slabs
- 300g dark chocolate
- 1 cup unsalted butter
- 2 tablespoons golden syrup
- 3 cups cubed store-bought madeira cake
- 1 cup chopped walnuts
- 1 cup raspberries or substitute with seasonal fruits
- 2 tablespoonssilvered almonds
- 1/4 cup melted white chocolate
1. Line a deep baking tray with clingwrap - leaving a 5cm overhang around the edge.
2. Place chocolate, butter and golden syrup in a heat-proof bowl over a pan of simmering water. Once melted remove bowl from heat and set aside 1/3 cup of mixture.
3. Combine cubed madeira cake and walnuts into chocolate mixture and fold to mix. Spread mixture into plastic-lined pan. Pour the remaining 1/3 cup of mixture on top and using an offset spatula, spread to an even finish.
4. Sprinkle the top with fruit and almonds. To finish, drizzle with melted white chocolate. Transfer fully assembled pan to refrigerator and chill until set. Once set, grab hold of plastic wrap or foil overhang and remove from pan and slice to serve.
Keep the slabs chilled until ready to serve. They will keep for 3-4 day in a tightly covered container.