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. 

Whittakers Chocolate Brownie and Brownie Icecream

This is a recipe I submitted to Whittaker's a couple of years ago for their Passion for Chocolate Cookbook. 
It was shortlisted, taste-tested and then published (page 150) in the book as one of their Chocolate Lovers recipes! 

Below I'll include the full recipe as was printed in the book, with Chocolate Brownie and Baileys. But first read through the several additions to the 'ice-cream' which I have come up with in the following years. Not one has ever let me down and I am forever considering other options. 
These are a selection of my favourites. Note the 'optional' liquor is always added. Trust me, it makes a difference. 
Also, if you are using chocolate always use Whittaker's... it actually is the best. 

Variations

• Mix 1 tbsp of Vanilla Galliano to the cream and add 2 grated Whittaker's Peanut Slabs when you fold it all together
• Add 1/4c strained passionfruit pulp to the cream, with 1 tbsp of Vanilla Galliano, and add 8 roughly crushed gingernut biscuits when folding all ingredients together. 
• Melt 100g Whittaker's white chocolate and add 1 tbsp of cream and 1 tbsp of Frangelico. Pour cooled white choc onto folded ingredients and run a spoon through to ripple the ganache into the icecream. 
• As above, but adding chopped nuts (almonds or hazelnuts) or raspberrys  as well. Not both, that's too much going on.

If you make this and try any other flavours. Please suggest them to me in the comments section below. I'll be keen to try it out and maybe even add it to the list. 

Ingredients

Brownie

• 1 cup (125g) plain flour
• 1/4 cup (30g) cocoa powder
• 1/2 tsp baking powder
• pinch of salt
• 250g Whittaker’s 72% Dark Ghana chocolate, chopped
• 100g unsalted butter
• 11/4 cup (285g) sugar
• 3 eggs

Ice-cream

• • 3 eggs, separated (fresh and preferably free-range)
  • 1/2 cup (130g) castor sugar, in 2 measures
  • 300ml fresh cream
  • 2 tbsp Baileys or other liqueur (optional) 
  • reserved chocolate brownie
• 
  

Brownie

Preheat the oven to 180°C (160°C fan bake). Butter and flour a 20cm x 30cm baking dish.

Sift the flour, cocoa, baking powder and salt.

Melt the chocolate and butter in a double boiler, then mix in the sugar and eggs (one at a time). Add the flour mixture and mix gently until smooth.

Pour the batter into the baking dish and bake for about
25 minutes. (Test with a toothpick: it is ready when there
are a few crumbs clinging to the toothpick.) Do not overcook. Cool on a wire rack.

Slice half into nice squares or cute shapes with a cookie cutter. Reserve the other half for the ice-cream. (It can be left for a few days to go slightly stale before making the ice-cream.)

Ice-cream

Note: If you are using a stand mixer, it is important to mix the ingredients in the correct order to save you from having to wash out the bowl.

Put the egg whites into the mixer bowl and add 1/4 cup (65g) of castor sugar. Beat until the eggs whites form stiff peaks. Place the egg whites in a fresh large bowl and set aside.

Beat the yolks, in the unwashed bowl, with the other 1/4 cup (65g) of castor sugar until light and creamy. Pour the yolks onto the egg whites.

Without washing the mixer bowl, add the cream and beat until stiff. Add the Baileys or your favourite liqueur if using.

Add a large spoon of the egg mixture to the cream, and fold in until fully combined. Working gently so as not to knock the air out of the eggs and cream, add the remaining egg to the cream and fold through. Finally, crumble the brownie offcuts into the mixture, and mix just enough to combine.

Spoon the ice-cream mixture into a 2 litre container, seal and freeze for at least 4 hours before serving.

To Serve: Warm a slice of the brownie for 20-30 seconds in the microwave, then top with a generous scoop of the ice-cream. 

You can find the recipe in the Passion for Chocolate book or here along with all the other successful entries.