SWEET TREATS PLATTER

SWEET TREATS PLATTER  

WHITE CHOCOLATE TRUFFLES 

We have used Amaretto for these truffles because of its almond flavor Grand Marnier Curacao or Cointreau would be ideal substitutes and will give a citrus flavor to the truffles.

• 30g dried apricots
•  1 tablespoon Amaretto liqueur 
• 125g white chocolate 
• 1/2 cup blanched almonds 
• 75g dark cooking chocolate 
• 15g Copha 
• 100g chocolate sprinkles 

Finely chop dried apricots and soak in Amaretto for at least 10 minutes Mell white chocolate over hot water, stir in finely chopped almonds and apricot Amaretto mixture Refrigerate until firm Roll into 1 5cm balls refrigerate Melt dark chocolate and Copha over hot water Dip truffles in chocolate, roll in chocolate sprinkles Set and store in refrigerator 

Makes approximately 30 

ALMOND SPLINTERS

• 150g slivered almonds 
• 250g dark cooking chocolate 

Spread almonds on a fat oven tray. bake in a moderate oven for 5 to 10 minutes or until golden brown, cool Melt chocolate over hot water. add almonds, and mix well Drop teaspoons of mixture into food party cases, stand in a cool place, or refrigerate until set Store in refrigerator in warm weather 

Makes about 30 

CHOCOLATE PUDDINGLETS 

Use leftover boiled Christmas pudding to make these ( steamed pudding is too cakey in texture to form balls ) Use a melon baller 2.5cm in diameter to make the balls, and roll between hands to make them as smooth as possible Meit chocolate over hot water ( 250g chocolate is sufficient to coat 24 pudding balls ), dip balls in chocolate. stand on an aluminum foil-covered tray. refrigerate until set Place balls in paper or foil cases Keep refrigerated When chocolate is firm a favorite liqueur can be injected into the puddinglets with a syringe ( available from most hardware and specialty kitchenware shops ) Clockwise from bottom night Chocolate Puddinglets Sesame Nut Caramels Chocolate Collettes. White Chocolate Truffles Almond Splinters

CHOCOLATE COLLETTES 

• 125g dark cooking chocolate 
• 30g pistachio nuts 

FILLING

• 90g dark cooking chocolate 
• 2 tablespoons cream 
• 15g butter 
• 1 egg yolk 
• 2 teaspoons rum

Melt chocolate in hot water cool Spread inside of small foil cases with chocolate using a brush or the back of a teaspoon, and refrigerate until set Pipe sprinkle with Filling into cases of slivered pistachio nuts Refrigerate 15 minutes peel away foil cases Store in refrigerator for 

Filling: Melt chocolate and cream in a pan over low heat do not boll Remove from heat, and cool for 5 minutes stir in butter and egg yolk with a wooden spoon, add rum, and beat until thick Note: To shell pistachio nuts, bring small pan of water to boil, add nuts. simmer for 4 minutes, drain Shell nuts, and peel away the brown skin 

Makes about 25 

SESAME NUT CARAMELS

•  1 cup sugar 90g butter 
• 2 tablespoons golden syrup 
• 1/4 cup liquid glucose 
• 1/4 cup sweetened condensed milk 
• 60g unsalted peanuts 
• 1/4 cup sesame seeds 

Combine sugar, butter, golden syrup glucose, and condensed milk in a pan. stir over low heat until sugar is dissolved increase heat, bring to a boil, and boil rapidly for 7 minutes or until light golden brown. stirring constantly. Quickly stir in chopped peanuts, pour immediately into greased lamington tin ( base measures 16cmx 26cm ), and cool until warm. Cut caramel mixture into three even strips lengthwise Using your hand roll each strip on a smooth surface to round off corners Roll caramel rolls in toasted sesame seeds Refrigerate until firm, and cut into 1cm slices Store in refrigerator 

Make about 60 

To toast sesame seeds: Place sesame seeds in a small pan, and stir over low heat until golden brown Remove from pan immediately 

Note: There is no substitute for liquid glucose in this recipe

Also Read: PUNCHES