Decadent Treats

At this time of year its great to have some easy to whip up delights to indulge in for parties and friends round or just to keep to yourself! With the help of Sous Chef, an amazing shop which sells everything a chef needs, we have created two of my favourites with an added decadent touch. They kindly sent me edible gold leaf, semi candied strawberries and a gorgeously divine praline.

Midnight & Gold Truffles

200g Dark Chocolate chopped (go for a good brand, it makes all the difference in the taste)

50g Finely Chopped Candied Strawberries (can be left out)

120ml Thick Cream

25g Cocoa Powder

Sheet of Edible Gold Leaf

Method

Line an 8inch pan with greaseproof paper.  Add the dark chocolate and cream to a pyrex bowl and place this over a half-full saucepan on a low heat. The water should barely be simmering, the bowl should rest just on top of the water, stir while the cream & chocolate melt. This should take about 5 mins. When the mixture is smooth remove from the heat and in the finely chopped strawberries, stir, and pour into lined tin. Place in the fridge for about 2hours till firm to touch. The block should now lift out the tin and the paper peel off. Cut the truffles into squares and dust with cocoa powder. Gentle using a brush tap the top of the truffles with a little bit of either vodka or jam and using a dry brush add bits of the gold leaf.

These truffles are absolutely divine and melt in the mouth! Perfect for any occasion!

Decadent Sandwiches

14 Soft Amaretti Biscuits (either make using Love& Olive Oils Recipe here) or buy from supermarket

1 Jar of Praline Paste

Half a bar of Dark Chocolate broken in to chunks

Method

Ensure you have a cooling tray to put these on to set as soon as they have been dunked.

Break your chocolate into pieces and only using a couple of seconds at a time melt the chocolate in the microwave – stir each time you check. We started with 20seconds then checked every 10 seconds.

Using a knife or piping bag place a small a small layer of praline on the flat side of an amaretti biscuit and place another over this. Holding careful gently dip one half in the melted chocolate. Give a gentle shake to remove most drip and place to dry on your cooling tray.

This is an incredibly simply but scrumptious offering and you only need a couple to feel completely indulged! The dark chocolate taste the edge of the sweetness and can be served either as desserts or a simple treat. Both these and the truffle scan be made ahead of time, just make sure you have enough will power not to eat them all before they’re served.