These are so easy and tasty: an excellent vegan chocolate alternative!200g melted chocolate
2x mashed avocados
1tsp vanilla essence/ flavoured liquor
Cocoa powder.Mix the mashed avocado and melted chocolate and leave to cool for 20 mins in the fridge.Roll the mix into tea spoon size balls and then in the cocoa powder. This gets really sticky! You'll want cool hands.Leave them to set in the fridge again and then package them.
I just used vanilla essence but next time I'm going to try cuantro and amaretto and roll them in edible glitter to make them really fancy!
Easy After Eights
1 egg white
200g Dark Chocolate
200g icing sugar
First, grease the chocolate mold. This is really important otherwise the chocolates really won't come out. Also, use a real chocolate mold, not a metal one.Melt the chocolate in a bowl over a saucepan of water. Brush 2\5 on the chocolate into the mold. Leave the chocolate to chill and begin making the cream.Beat the egg white and add icing sugar until the cream is the required consistency. Add peppermint to taste. Then squidge the cream into the mold and chill again. You could mold the cream yourself and dip it into chocolate after rather than using the molds.
Leave to chill again and melt the final chocolate. Brush it over the cream making sure all the gaps are filled. Leave to chill then remove from molds.If you have ignored the warning and used a metal mold: Try putting it in the freezer. I got half of them out this way. The rest I melted and rolled into balls to make mint truffles. So not all was lost!
My first attempt at cream eggs.Ingredients:
170g golden syrup
400g icing sugar
1cap vanilla essence
Yellow food coloring.200g chocolate to coat.Blend together the butter, golden syrup and icing sugar (you'll want to do this a little at as time or you'll have sweet clouds of icing dust hanging in the air and sputtering a neat layer on every surface). The longer you blend the mixture, the lighter it will become and you want it white. Add vanilla essence.Then divide into two bowls 1:2 and add yellow food coloring to the small one.Chill.
Roll the yellow mixture into small (about 1cm balls) and put them on baking paper. Chill again.
Remove both mixtures from fridge. Wrap a small amount of white fondant around the yolk balls. Roll them into an egg shape. Chill again.
Melt the chocolate in the microwave or in a bowl over hot water (broiling) and coat each of the eggs. Place them on a sheet of baking paper to harden.
Verdict: tastes just like cream eggs but not quite as gooey! Makes loads!
You rip what you sew!