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Culinary Wizard – get in the kitchen and create a magical recipe

Blog 6 of the Challenge (at last!).  My reason for the delay has been explained a few blogs back; and I also noted that the culinary wizard in the house was likely to be the wizard of the house, so here it is!

Inept Kitchen Witch Truffles, Two Ways (guaranteed easy and foolproof!) [and 80 proof if you use the right stuff!!]

Christmas trufflesWay the First:

  • Approximately 300 gms of rich fruit cake (left over Christmas cake works well)
  • A goodly slosh of preferred spirit – brandy, whiskey etc. (Booze free option – a splash of orange juice/dark grape juice or a little pouring cream if you want it richer)
  • Glace cherries
  • Cooking chocolate – dark and white – for dipping and decorating
  • Any other kind of decoration you might like (we used royal icing Christmas themed doodads) eg: cachous, pieces of candy cane, home-made icing holly etc.
  1. Crumble the cake in a large bowl – this is easy by hand – getting the mixture as fine as possible but not being overly concerned about the fruit/peel that’s in most fruitcake.
  2. Add the goodly slosh of liquid refreshment and work it into the crumb.
  3. Cover with cling film and refrigerate for about 30 minutes to firm up the mixture a little.
  4. Take large pinches/small handfuls of the mix and work it so that you can pop a glace cherry in the centre before rolling the mix around the cherry, covering it.  Do this with all the mix, lining the truffles up on kitchen paper.
  5. Set up the dark cooking chocolate in a double boiler to melt, taking care not to get water into the chocolate.
  6. Dip each truffle into the chocolate, allow excess to drip back into the bowl/pot and then put the truffle on kitchen paper to set.  Dunk ’em all and give them about 15-20 minutes to set – pop them in the fridge again if it’s warm.  Do a taste test.  😉
  7. Melt a little of the white chocolate over the double boiler in a clean bowl/pot.  Using a teaspoon, dribble a little on top of each truffle freehand, making it look like the topping on a Christmas Pudding.  Add any decorations you like before the white chocolate sets. Do another taste test. 😉
  8. These truffles will keep for up to a week if kept in an airtight container and cool.

 

Marachino trufflesWay the Second:

  • Bake a plain chocolate cake – packet cakes work fine too if you’re short on time or inexperienced in the kitchen.  Allow the cake to cool completely.
  • A goodly slosh of preferred spirit – brandy, whiskey etc. (Booze free option – a splash of orange juice/dark grape juice or a little pouring cream if you want it richer)
  • Maraschino cherries, leave the stems on.
  • Small handful of shredded coconut.
  • Cooking chocolate – dark – for dipping and decorating.
  • Cocoa powder for rolling.
  1. Same process to create the truffle “dough” as for Way the First, mixing in the shredded coconut as well.
  2. Same process to encase the Maraschino cherries, leaving the stems sticking out.
  3. Use some of the mix to make plain truffles (no cherries), simply rolling small balls.
  4. Same process to dunk in chocolate for the cherried and some of the plain truffles, putting them on kitchen paper to set.  Taste test time!  🙂
  5. Cocoa trufflesThe remainder of the truffles can be rolled in a light coating of cocoa powder to finish.  Yeah, you guessed it, taste test!  🙂
  6. These too will keep for about a week in an airtight container in a cool place.
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