Chocolate sorbet
1 cup full cream milk;
1/2 cup sugar;
1/4 cup cocoa powder;
150g 70% dark chocolate
In a saucepan bring milk to the boil with the sugar and cocoa powder and whisk. But watch it – it can boil over before you can blink! Reduce heat and simmer for 10 minutes. Set aside while you melt the chocolate in a saucepan and whisk it into the milk mixture. Chill in the fridge for an hour, then pour into a suitable metal container, cover with foil and freeze.
Chocolate chestnut truffles
200g dark chocolate broken into small, even sized pieces;
100g chestnut puree;
200g fresh double cream;
75g unrefined light brown sugar;
25g cocoa powder
Line a 20cm x 16cm baking tray with baking parchment. In a double-boiler or heat proof bowl over boiling water place chocolate, chestnut puree and cream and sugar and heat gently until melted. Remove and mix until evenly blended. Spread on tray and place in fridge until set for at least 1 hour. When set, use a teaspoon to scoop out evenly sized balls and roll between palms. Put cocoa powder in a shallow bowl and toss each truffle in the powder. Repeat until all are coated. Store in an airtight container in the fridge for up to 1 week.
(Note: Tinned chestnut puree is available at good grocery stores).
Friandises
Wash and dry all fruit to be used. In the case of grapes, wash in soapy water, rinse thoroughly and dry. The coating will not stick to the fruit if these instructions are not followed.
250g sugar;
125ml water;
3ml cream of tartar
Dissolve sugar in water over medium heat. Add cream of tartar and stir to dissolve. Bring to boil and continue boiling until mixture begins to turn caramel coloured – this change starts at the outside edges of the mixture. Remove from heat and dip fruits into mixture, laying each on an oiled plate. Allow to harden and serve in tiny paper cups.
(Note: Do not dip fruit more than 2 – 3 hours before needed as they can become watery in more than that time.)
Quick glaze for nuts and fruit
Put 100g sugar and 2 Tblsps water into a pan. Bring to boil, stirring gently to dissolve sugar. Boil steadily over medium heat without stirring until a small quantity forms a soft ball in cold water. Dip fruits and nuts to be glazed into mixture and leave to set on greased, greaseproof paper.
