Monday, 2 June 2014

Petit Fours ~ Chocolatey experimental goodness

Clockwise from top: Dark Chocolate Stuffed Dates; Dark Chocolate
Peppermint Truffles; White Chocolate Coconut & Peppermint Truffles;
Milk Chocolate & Lavender Truffles
I recently invited some friends for dinner. Commencing with nibbles of cheese and crackers, mains of slow-cooked lamb shanks I decided that a full blown dessert would be too much. 
Instead making my tried and tested dark chocolate coated stuffed medjool dates. A light, but deliciously satisfying option. 
However, ironically, this was not enough, so I decided I could make a white chocolate option as well.... and before I knew it I had four flavours of delicious chocolatey morsels for my guests to indulge in. 
I think the highlight for me was their astonishment that I had just 'whipped them up' that afternoon. 
But seriously, it took no time at all! 











Using only the best - Whittaker's - I made the following scrumptious treats.

  • White Chocolate, Coconut & Peppermint Truffles
  • Dark Chocolate & Peppermint Truffles
  • Milk Chocolate & Lavender Truffles 
  • Dark Chocolate coated stuffed Medjool Dates. 

For each truffle simply melt the following ingredients then allow to cool (fridge) and roll into balls. Dusting or rolling in the final ingredient. 
To melt chocolate, do so carefully in a double boiler - in a bowl set over a saucepan of simmering water, make sure the water is not touching the bottom of the melting bowl, and turn heat down or off as the chocolate is nearly melted. It is a delicate process not to be rushed. 

  
  • White Chocolate, Coconut & Peppermint Truffles


85g White Chocolate 
30g Coconut Oil 
1 & 1/2 tbsp Peppermint Schnapps
Desiccated Coconut (for rolling truffles






  • Dark Chocolate & Peppermint Truffles


85g Dark Chocolate (Whittaker's 82% dark if possible, but make sure to use a chocolate with at least 50% cocoa solids) 
20g butter 
1 & 1/2 tbsp Peppermint Schnapps 
Cocoa & Icing Sugar mix (for rolling truffles)



  • Milk Chocolate & Lavender Truffles 

85g Milk Chocolate (I used Whittaker's 33%) 
30g butter
1 & 1/2 tbsp Lavender syrup (Cosset brand, but you could use any flavour syrup of preference) 

This one I dolloped into Mini-muffin trays while still melted, and once nearly set, dusted with cocoa, and sprinkled with Lavender flowers. 


  • Dark Chocolate coated stuffed Medjool Dates. 

85g Dark Chocolate (as above) 
20g butter
10 Medjool dates (carefully pitted - leaving date intact) 
40 roasted coffee beans (roasted almonds work if you aren't a coffee fan, but the coffee beans are sensational in it. 

Stuff each date with 3 or 4 coffee beans, toss in melted chocolate and place on a baking paper lined tray to set. Prop an extra coffee bean on top, or dust with cinnamon if you have it.


Store in fridge and remove abut 20 minutes before eating. These should keep in a container in the fridge for at least a week or two, provided they don't get eaten first. 

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