Looking for a last-minute Christmas gift idea? Presented in a pretty gift box tied with ribbon, who wouldn’t be delighted to receive these homemade chocs?
To make 20 chocolates –
WHAT YOU NEED:
– 7oz/200g milk chocolate
– 5oz/140g ready-made chocolate fudge icing/frosting, this is the one I used –
– 1 tablespoon Baileys (Or other liquor if you prefer. If you don’t want alcohol, then use half a teaspoon of some other flavouring essence such as orange or mint)
– 7oz/200g white chocolate
– 2oz/about 50-60g dark chocolate (it’s just for drizzling on top, so quantity isn’t precise)
– Mini paper cases, boxes and ribbon for packaging (I bought those pretty snowflake boxes and the red ribbon from the £1 shop).
WHAT YOU DO:
1. Break up the milk chocolate and melt it in a bowl set over a pan of simmering water, stirring as it melts. I use a steamer pan…
… and stand the bowl in the top to ensure it is kept away from the water.
2. Remove the bowl from the heat and stir in the icing/frosting until well mixed. Add the Baileys and mix in well. Place in the fridge to chill for at least two hours.
3. Prepare a tray lined with greaseproof paper. Take your chocolate mixture from the fridge, and shape it into balls. I used approximately a large rounded teaspoonful for each one and ended up with 20. Place the balls on the tray, and then put the tray back in the fridge.
4. You now need to temper the white chocolate to cover the chocolates. You could simply melt the chocolate and use it like that, but tempering results in a smoother surface that is more resistant to getting sticky when the chocolates are at room temperature.
- Break up the white chocolate and place three quarters of it in a bowl over a pan of simmering water, melt it, stirring all the time, once melted check the temperature, keep warming it and stirring until it reaches 110F/43C.
- Switch off the pan and remove the bowl. Add the remaining quarter of white chocolate and stir it in until it melts, keep stirring and checking the temperature until it cools to 87F/30C.
- Place the bowl back onto your water pan, but do not turn the heat back on. The residual warmth from the pan of water will keep the chocolate just warm enough to avoid it setting while you use it.
5. Take the tray of chocolates out of the fridge. You will need something like a fondue fork to spear them individually.
6. One by one, dip the chocolates into the melted white chocolate, ensure they are completely covered and then hold it over the bowl to allow the excess chocolate to drip off, turn them as you do this. Stir the chocolate in between dipping each one.
7. Using the edge of a knife, carefully slide the chocolate off the fork back onto the greaseproof paper, gently lowering the area where the prongs where towards the bottom so that it is hidden almost underneath the chocolate. It’s a little fiddly, you’ll get the knack by the end!
8. Once they are all covered in white chocolate, melt the dark chocolate and drizzle it over the top to decorate.
9. When they are completely set, place them into individual mini paper cases and pack them into boxes. I suggest lining the boxes with greaseproof paper, enough to fold over the top and seal with a label on which you’ve written what they are and who made them. If you are using a box that fits more than one layer, as I have, then use a piece of thin white card to separate the layers.
Or just put them on a plate and eat them yourself, after all, it is Christmas!