February 1, 2020 / Lyn Jones / 0 Comments
GINGER CHOCOLATES
200g ‘naked ginger’ or glace ginger
1-2 rows cooking chocolate
1c dates
Put into blender and mince fine. Roll into balls. Melt choc over hot water. Dip balls in chocolate.
APRICOT CHOCOLATES (can do half quantity)
3c dried apricots – Turkish semi-dried
1-1.5c almonds?
1 pkt cream cheese 250g
2 heaped Tab honey
Blend together – leave it crunchy. Roll into balls and dip into chocolate.
FRUIT BALLS
8 crushed weetbix
1 tin sweetened condensed milk
2Tab + cocoa
3/4c coconut
1c sultanas
juice of 1 orange
1/2c chopped walnuts (opt)
Mix together. Place in fridge 30 mins. Roll into balls, toss into coconut.
(if in a hurry, skip fridge bit).
February 11, 2018 / Lyn Jones / 0 Comments
4 egg whites
125g (4oz) castor sugar
125g (4oz) grd almonds mixed with
125g (4oz) castor sugar
sm pinch cream of tartar
paper piping tube
extra choc filling
toasted coconut
1. Place egg whites with cr tartar into a scalded dry bowl, and whip until stiff but not dry.
Gradually beat in 125g castor sugar until meringue will hold its shape.
2. Blend sweetened gr almonds gently but thoroughly into meringue mixture.
3. Draw 3 x 20cm circles (use cake tin as a guide) on greaseproof paper. Pipe mixture through a large plain tube and cover each circle to a depth of 13mm (1/2″). Smooth over, using back of spoon.
Bake in a slow oven 35 mins.
4. Cool and carefully remove paper. Sandwich layers together with filling, then coat all over sides and top with the same filling cream. Roll in toasted coconut, pressing on firmly and leaving 2″ circle without coconut in centre top. This is then filled with a thin circle of melted chocolate.
Allow to ripen for several hours, then chill before serving.
NOTE: If nuts are preferred to coconut, roast either blanched almonds or hazelnuts (not blanched) until golden colour; cool, then grind in almond grinder and use on torte.
CHOC FILLING:
2 eggs
90g each of butter & sugar (3 oz)
60g (2oz) cooking chocolate
Grate & slowly soften choc over a ‘water-bath’.
Whisk egg & sugar in a basin over a saucepan of hot water until as thick as custard. Remove from heat and continue whisking until cool.
Cream butter until soft, mix with melted choc, then gradually beat in the egg mixture.
Use one or two quantities of this filling as desired.
Around the 52mm (2″) circle of melted choc, place blanched almonds close together.