Home ] Introduction ] Meat ] Chicken ] Pasta ] Fish ] Vegetarian ] Balti ] Sponges ] Pastries ] Cold Puddings ] [ Sweets ] Biscuits ] Ice Cream ] Cakes ] Bread ] Chutney and Preserves ] Sauces ]


Oh dear! Today we will not think of the calories!


4 oz dark plain chocolate

2 oz cooking chocolate OR ground almonds

2 oz butter

2 egg yolks

2 teasp rum

6 oz icing sugar

For the coating:

12 oz chocolate

2 oz butter

2 tbsp rum


Melt the plain chocolate, cooking chocolate (or ground almonds), butter and egg yolks, then work in the rum and the icing sugar.

Leave overnight to harden.

Roll into balls and leave to harden again.

Now melt the coating ingredients, and roll the balls in this.

Some people now roll them in chocolate strands.

Take one or two, after meals!


White Chocolate and Lavender Truffles


125g Green & Black's White chocolate, broken into small pieces

100ml double cream

3 tbsp cocoa powder or icing sugar, sifted

1 sprig of lavender

Put the cream and lavender into a small saucepan, bring to the boil, uncovered. Remove from the heat and leave the cream to infuse for 15 minutes.

Put the chocolate into a mixing bowl. Bring the cream back to the boil, pour it through a sieve onto the chocolate. Mix together thoroughly, and leave in the fridge until set.

Now take pieces of the mixture and roll into truffles - this amount should make about 12. Place them on a clingfilm-covered plate and refrigerate again until firm.

Dust some truffles in icing sugar and others in cocoa.

Keep cold until required.


Peppermint Crunch

For the base:

21/2 oz margarine

2 oz self-raising flour

1 oz soft brown sugar

2 dessertspoons of cocoa powder

11/2 oz crushed cornflakes

1/2 teasp baking powder

For the filling:

6 oz icing sugar

Hot water

1/2 teasp peppermint essence

Green food colouring

For the topping:

4 oz plain chocolate


To prepare the base, melt the margarine in a pan and stir in the other ingredients.

Spread over a greased 7" square tin.

Cook for 15 minutes on gas mark 4 - 5, then leave to cool.


Mix the filling ingredients with a little hot water and spread over the base.


Carefully melt the chocolate and pour it over the filling.

Leave until almost set and mark into squares.


Peppermint Creams


1 lb icing sugar

1 teasp lemon juice

1 egg white

peppermint oil or essence

Sieve the icing sugar. Mix the sugar with the rest of the ingredients.

Knead until smooth. Now roll out, and cut into shapes.

Leave the creams to dry out.


Praline Swirls

A Cadbury's recipe.

Makes 18 Swirls


4 oz dark plain chocolate

2 oz butter

a few drops of vanilla essence (or liqueur)

3 oz icing sugar, sieved

1 oz finely ground hazelnuts

18 crystallised violets

18 sweet paper cases

piping bag and star nozzle

Break up the chocolate and melt it with the butter in a pan over a low heat.

Off the heat, stir in the icing sugar and hazelnuts.

Now stir in the vanilla essence (or use liqueur for a special occasion!)

Beat well until thoroughly mixed.

Fill the piping bag then pipe a good whirl into the cases on a tray.

Place a violet on each.

Leave to firm up in the fridge for at least half an hour.


CraftyPair         You can e-mail us at craftypair@blueyonder.co.uk