Tuesday, 27 March 2012

Easter Egg

500g Milk Chocolate
125g White  Chocolate (optional)
125g Plain Chocolate (optional)

Edible glitter
Flavoured Sugar (See Chocolate Snaps Recipe)

You will need an Easter egg shaped mould I found mine in Lakeland but I'm sure there are more out there from other suppliers.

If you are using nuts, glitter or flavoured sugar sprinkle your moulds with these then melt the white chocolate and plain chocolate in a bowl over a pan of hot water then drizzle over the mould to create a pattern or if you are just using milk chocolate cover the mould evenly. Now put it in the fridge to set.

Once set melt the milk chocolate in batches and let sit for a minute or two to thicken up.  Coat the moulds with thin layers of milk chocolate and place in the fridge to set again. Keep doing this for three or four layers. Turn out of the moulds and brush the edges with some more melted chocolate to stick together.

Fill your eggs with your favourite sweets or mini eggs.
And enjoy! Happy Easter :-)

Wednesday, 14 March 2012

Bailey's Irish Cream Liqueur Cupcakes


275g Self Raising Flour
275g Caster Sugar
275g Butter
30g Cocoa Powder
3tbsp Bailey's Irish Cream Liqueur
6 Eggs

For the Icing

250g Butter
775g Icing Sugar
100ml Bailey's Irish Cream Liqueur

Pre-heat the oven to 180oC. Whisk the sugar and butter together then add one egg at a time and keep whisking. Sift in the flour and cocoa powder and add the baileys mix thoroughly. Spoon tablespoons of the mixture into either cupcake cases or a greased cupcake tin. Bake for 15-20 minutes until the cakes are springy to touch or you can insert a skewer and it comes out clean.

Allow the cakes to cool thoroughly once baked. Whisk the butter and baileys together and gradually add a little icing sugar at intervals. Ice the cakes and then serve :-)

Monday, 5 March 2012

Rocky Road

100g Dark Chocolate (70% Cocoa Minimum)
100g Butter
5tbsp Golden Syrup
325g Mixture of Dried Fruits, Bashed up Biscuit, Marshmallows, Nuts, Malteasers, Glace Cherries. Mix to your own taste if you love nuts but hate dried fruits leave them out etc.

Melt the chocolate, butter and syrup in a bowl over a pan of hot water. In another bowl mix all the dry ingredients together. Pour in the melted chocolate mixture and combine. Pour into a dish pat down and place in the fridge to set for a couple hours.

To serve cut into pieces and dust with some cocoa powder or try drizzling some melted chocolate over the top.