Category Archives: Recipes

Ridiculous Baking: Make Your Own Mini Lollipop Cupcakes!

Ok. I have been told off a bit recently for posting too many cake-themed posts. Personally, I think that this is ridiculous because who can possibly have too many cakes?

And, anyway, I have no choice: I must show you this recipe because I just think that these are too adorable for words! In fact, if I could make them every week and just have them as a permanent fixture in my kitchen, I so would.

What you’ll need:

1 batch of Foolproof Basic Mini Cupcakes  (I’ve made the mini version here but you can always make full-sized ones if you like)

1 batch of Foolproof Frosting in the colour of your choice – it doesn’t have to be pink!

A bag of clear, hard-boiled sweets, the old-fashioned kind. (I bought mine from Marks & Spencer, they were 99p for a big bag)

Wooden cocktail sticks, or proper lolly sticks (you can buy these from craft shops such as Cake Craft World or HobbyCraft)

Sprinkles and edible glitter to decorate, if you like to go a bit overboard, like me

A baking tray lined with silicon or greaseproof paper

Step One:

Once your cakes are baked and cooled, you can begin by icing them! But first, you need to make sure your oven’s hot. If it’s still on from the cakes, turn it up to 200 degrees Celsius, and if you’ve made your cakes in advance, turn it on.

You can use a teaspoon or a piping bag and nozzle, whichever you like.

(I use, and really recommend, these Easy Squeezers by Cuisipro – they cost under five pounds and I know that they are stocked in Selfridges but I am sure other stores sell them too.

Somewhat embarrassingly they are designed for children, but I find them perfect for icing smaller cakes quickly and neatly! Cuisipro haven’t paid me any money to say this, or sent me any free stuff, by the way.)

However, you choose to ice your cakes, ice them carefully with a swirl and pop them back on the cooling rack when done.

If you are decorating them with sprinkles or edible glitter, do this now before the icing has set.

Step Two:

Take a boiled sweet in the colour of your choice and, using a sharp knife, cut it into quarters or halves, depending on how big you’d like your lollipop to be. I quartered mine.

Cut through the sweet by very carefully placing the blade of the knife over the top of the sweet and, in one firm motion, pushing down to break apart the sweet. This ought to give you a clean break. For goodness’ sakes, be careful of your fingers!

Now, place your quartered pieces of boiled sweet onto your lined baking tray, making sure that they are evenly spaced:

Now, pop the tray in the oven, but leave the door ever so slightly ajar. These need hardly any time at all – usually about 60 seconds – to melt. Keep a close eye on them, and once they have melted and begun to bubble slightly, take them out at once.

Be warned: I f you leave them in for too long they will very suddenly lose their colour and go all syrupy.

Step Three:

Now, working very quickly before the sweets set again, gently pop your toothpicks or lolly sticks into the bottom of each sweet. Press it in and roll it over slightly, to ensure it is surrounded by the sweet and will be held in place firmly when it sets.

Repeat this with all of your sweets.

If you’d like a perfectly round edge to your lolly, take a butter knife and gently oil the blade with olive oil. Carefully squidge and press in the sides of the lolly in when it’s still melted to smooth and mould it, and this will give you a perfect edge.

You don’t have to do this, though; I think it’s quite fun to leave them a bit rustic, it looks adorable.

When you are happy with the shape of your lollies, just leave them on the tray for a minute to cool and harden fully!

Step Four:

Once your lollies have fully hardened, remove them from the baking tray by gently pushing the blade of a knife underneath them and pulling them off. They ought to pull off quite easily.

Repeat the above steps until you have all the lollies you need!

Now, if you have made mini cupcakes and used cocktail sticks for your lollies, you will need to just trim the sticks slightly to make sure that they fit in the cakes properly.

Just take about an inch or so off for mini cakes, or leave them at the full size for standard-sized cakes.

Now for the fun bit! Gently push your lollipops into the top of each cupcake:

…and repeat with the rest!

Try varying the design and arranging on a pretty stand or plate to make even more of a visual impression.

Now eat and enjoy!

See you tomorrow, and thank you very much for reading my post!

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

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Deliciously Decadant Dulche de Leche Brownies

I love brownies. I imagine that pretty much everyone loves brownies. But here’s the question: how to make them better? What’s the ultimate brownie?

I was rummaging through my cupboards the other day when I found a jar of Dulche de Leche. This traditional Argentinian caramel is, in my humble opinion, one of the most delicious things in the entire world! (and it’s low fat too. Yes, seriously).

You can make it yourself by gently boiling a tin of condensed milk, but I must confess I tend to buy it as I never get quite as amazing results.

Mmm, just look at that. Doesn’t it look fabulous?

So, I thought; why not combine dense, squidgy chocolate brownies with a swirl of delicious Dulche de Leche? Surely one of the best, most indulgent puddings ever!

The brownie recipe is adapted from a book called ‘The Sweet Life in Paris’ – well worth a read! I have jigged around the quantites, and added ground almonds to make it a little denser and moister.

What you’ll need:

100 grams plain flour

40 grams ground almonds

120g butter, at room temperature, plus a little extra for greasing the tin

175 dark chocolate, finely chopped (use a brand with a high cocoa content of at least 70% – Green & Blacks is good and reliable)

25g cocoa powder

3 large eggs

200 grams soft light brown sugar

1 teaspoon good-quality vanilla extract

Roughly 250ml Dulche de Leche (this is variable, use a little more or a little less depending on your preference, but don’t go overboard or your brownies won’t set!) I like Casa Argentina Dulche de Leche, available from Waitrose – it comes in a 450g glass jar and it’s the smoothest I’ve found.

Equipment:

An 8-inch (20cm) square cake tin

A length of tin foil

A hand or balloon whisk

A wooden spoon or spatula

A saucepan

A wire cooling rack

A spoon and knife

Step One:

Preheat the oven to 170 degrees Celsius.

Grease your cake tin lightly with butter, and line with the tin foil, like so:

You might need to use two pieces of foil and overlap them.

Grease the tin again, over the foil.

Using tin foil gives the outer edge of the brownie a good, chewy outer edge and stops it from falling apart when you try to cut it – important in this case because this is a very squidgy brownie!

Step Two:

Melt the butter on a low heat in a saucepan, until is it beginning to froth gently.

Now add the chopped chocolate – stir it continuously until the chocolate has fully melted and the mixture is smooth.

Now, take the pan off the heat, and whisk in the cocoa powder.

Step Three:

Add the eggs one at a time, whisking after each addition. Your mixture might go a little lumpy at this point; if it does, don’t worry! It’s just the eggs reacting to the slightly warm mixture. It’s not a problem.


Now, fold in the sugar, then the flour, and finally your vanilla extract.

This will give you a beautifully rich, dense and extremely thick mixture!

Step Four:

Now for the fun bit!

Assemble your greased and lined cake tin, your brownie mixture and the Dulche de Leche.

Spoon half of your brownie mixture into the cake tin, levelling it gently with a spoon.

Make sure it gets into all the corners! Don’t worry; again, it will look a bit lumpy.

Now, using a spoon, drop just under half of the Dulche de Leche on top of the brownie mixture, in even blobs. Swirl a knife through the mixture carefully.

Next, spoon over the rest of your brownie mixture on top. Level the top as best you can, then drop the rest of your Dulche de Leche into the centre of your mixture.

Using a knife, very gently swirl it out until you have a pretty swirled pattern!

Step Four:

Pop the tray in the oven. After half an hour, take the tray out. If the centre feels just lightly firm, they are done! If the centre is not firm, pop back in the oven for up to an extra ten minutes.

Once your brownies are done, take them out of the oven and leave the tray to rest for five minutes.

Then, take your wire cooling rack and gently lay it on top of the brownie tray. In one quick motion, turn it over so that the tray is upside-down on top of the cooling rack. Carefully lift the tin off the top of the brownies – the foil should still be on top of the mixture.

Wait for another five minutes, then gently peel the foil off the brownies – be patient, if you do it too early you’ll lose chunks of brownie when peeling it off!

Now, slide onto a chopping board, cut into squares and enjoy! These are great on their own, cold or fresh out of the oven, or warmed through with a dollop of cream.

These brownies will keep quite happily in the fridge or an airtight container for up to three days.

Note: I am really sorry but I don’t have a picture of the finished article; Alex and his brother arrived home and thought it would be fun to start pulling my hair and taking pictures of me with ‘stretch face’ and so I sort of forgot to take the last batch of photo’s.


However, I promise you, these are utterly delicious, and well worth a bake.

See you tomorrow!

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

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Skinny Kitchen: Alex’s Thai Beef Salad

Hello all! I’m very sorry I didn’t post anything yesterday.

I was at Chessington World of Adventures regressing to my childhood, having my face painted like a bat, and literally falling out of my seat in excitement for Kat Brown’s birthday.

Ahem.

So, to make up for it, i’m giving you Alex’s recipe for Thai Beef Salad. This salad is nothing short of legendary, and that is not an exaggeration.

Alex and I eat this for supper every single Monday night pretty much without fail; I actually get withdrawal symptoms if I don’t. It’s jam-packed full of goodness, light and healthy, and incredibly delicious – just what you need after a heavy weekend and a Sunday roast!

This recipe serves two – please note that we were making extra when we took the photo’s, so don’t worry if the quantities look a little large!

Also, this recipe is how we make it, and can be easily adapted to suit what you have. If you have little gem lettuces in the fridge, use them; likewise with the mangetout and sugersnap peas. Make it your own!

What you’ll need:      

For the salad:

2 steaks, or 1 approximately 500g cut of beef – use a chewy and flavoursome cut, such as Rump or Onglet. The texture in this salad is all about the chewy steak and the contrasting crispy vegetables, so don’t worry about spending money on expensive fillet. Do not worry about the fat; you’ll trim this off before eating.

1 small iceberg lettuce

1 small bag mangetout

1 small bag sugersnap peas

2 spring onions

3 vine tomatoes

1/4 of a cucumber

1 handful each of fresh Coriander, Basil and Mint

For the dressing:

2 Birdseye Chillis (optional)

1 tablespoon Palm Sugar (available from most supermarkets or Oriental food shops)

Juice of 2 limes

1 tablespoon fish sauce

Equipment:

Two chopping boards and sharp knives (one for the meat, one for the vegetables)

A large mixing bowl

A small heatproof bowl or pan, for blanching the vegetables.

A griddle pan

A pestle and mortar for your dressing

Step One:

First of all, we need to griddle the steak.

If your meat is in one piece, cut it into equal-sized steaks.

Season your steak well with salt, pepper, and a little olive oil. Massage it into the steak until well covered.

Heat a griddle pan on a high heat until it is smoking. Do not put any oil in the pan; you have already oiled your steaks.

Sear your steak until it is to your liking. In my opinion, this recipe is best with rare steak, and for this 1-2 minutes on each side (depending on the thickness of the steak) is perfect.

Once you have griddled your steaks, take them off the heat, put on a  chopping board and leave to rest.

Step Two:

Using a sharp knife, shred your lettuce. We have also added ½ a bag of mixed salad here, as we had it in the fridge and needed to use it. Remember, this recipe is versatile and can be easily adapted to suit what you have in your fridge!

Put your lettuce into the large mixing bowl.

Cut your tomatoes in half and, using a teaspoon, scrape out the seeds.

 Then slice them into thin strips and put into the bowl with your lettuce.

Chop your spring onions and cucumber, discarding the cucumber seeds, and put into the bowl with your lettuce and tomatoes.

Tear off a handful each of the Coriander, Basil and Mint, and add to your salad ingredients.

Step Three:

Boil a kettle. Trim the mangetout and sugar snap peas, and place them into your small bowl or pan. When the kettle has boiled, pour over the boiling water, and blanch the vegetables until just softened.

Sieve the vegetables out and run under the cold tap to prevent them from cooking any further.

Place into the mixing bowl with the rest of your salad ingredients.

Step Four:

By now your beef ought to be well-rested. Trim the beef into thin strips, cutting of any pieces of fat as you go.

Pop the beef into the salad bowl.

Step Five:

Now to make your dressing!

Chop your Birdseye chillis finely, if using.

Place the palm sugar into the pestle and mortar, and grind a little to loosen the paste. Then add your lime juice, chillis and fish sauce. Try not to get any lime pips into the dressing.

Taste a little on the end of a teaspoon; the dressing ought to be equally sweet, sharp and salty. If more salt is required, add a little more fish sauce, if  it’s not sweet enough, add a little more palm sugar, and if it’s not fresh and sharp enough, add a little more lime.

Adjust the dressing until it is to your liking, and once it’s perfect, drizzle it all over your salad ingredients and give it all a good mix around.

Serve into individual bowls and eat immediately.

Perfect!

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

Note: We usually use the Ginger Pig when buying our meat in Borough market. However, on this occasion, we bought this beautiful piece of beef from the Northfield Farm stall, and it was exceptional. The butcher on the stall was also very friendly, helpful and knowledgeable.

No prior connection, etc etc – just wanted to give them a mention as it was such good meat!

You can find Northfield Farm’s website here.

Tel: 01664 474271

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Foolproof Frosting: Easy Buttercream Icing

As promised, to go with the Foolproof Basic Cupcake Recipe, here’s my recipe for easy buttercream icing.

This is the simplest way to get that lovely, light whipped cupcake frosting and it’s never gone wrong!

What you’ll need:

This quantity will yield enough to cover the quantity listed in my Basic Cupcake Recipe; approximately 12-14 standard sized cupcakes, and about 30 mini cupcakes.

100 softened butter (unsalted, if possible)

150g icing sugar

1 tablespoon hot water

1/2 teaspoon good quality vanilla essence

Equipment:

A bowl

A wooden spoon or spatula

A handheld electric whisk, balloon whisk or freestanding electric mixer with whisk attachment

Step One:

Put the butter in your mixing bowl and beat with a wooden spoon for a minute or so until really soft.

Then, using your electric or handheld whisk, beat it for two minutes until fluffy.

Step Two:

Add your icing sugar, and whisk in carefully – you might want to give it a stir into the butter first to avoid having an icing sugar explosion in the kitchen!

Now, add the hot water and vanilla essence and whisk on high speed for at least three to four minutes – the longer you whisk it for, the lighter and fluffier your buttercream will be.

Around five minutes is ideal!

Step Three:

If you are colouring your buttercream (the example here is pale pink), add a couple of drops of natural food colouring of your choice to the mixture, and beat for another minute or so until the colour is even and thoroughly incorporated.

If you are icing your cakes immediately, your buttercream is ready to use straight away! If not, it will keep happily in a sealed container in the fridge for up to a week.

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

 

 

 

 

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Foolproof Basic Cupcake and Mini Cupcake Recipe!

I am going to be trying out lots of different cupcake ideas over the next couple of weeks – especially with Halloween and Christmas coming up! – so I thought it might be a good idea to give you a basic cupcake recipe.

This is my favourite!

I much prefer the taste of good-quality butter in cakes, but using Stork or something similar produces an undeniably light texture. To get the best of both worlds, I have replaced a spoonful of the flour with a spoonful of cornflour.

This makes the sponge wonderfully light and keeps that yummy buttery taste.

These quantities will yield approximately 12-14 standard sized cupcakes, and about 30 mini cupcakes.

What you’ll need:

150g softened butter

150g caster sugar

140g self-raising flour

1 tablespoon cornflour

1 teaspoon baking powder

3 eggs

2 teaspoons good-quality Vanilla extract

1 tablespoon milk

Equipment:

Standard or mini-sized cupcake cases

A standard cupcake tin or mini muffin tray

A large mixing bowl

A wooden spoon

An electric whisk, bowl whisk or handheld whisk

 

Step One:

Preheat the oven to 180 degrees Celsius if you are making standard sized cupcakes, or 160 degrees Celsius if you are making mini cupcakes.

Line your cupcake tray with your paper cases.

Step Two:

Put all of the ingredients together in the mixing bowl.

Make sure that you hold the sieve up high when sifting in the flour, try to get lots of lovely air in!

Step Three:

Stir your ingredients together with a wooden spoon until well combined.

Now, using your electric or handheld whisk, give the mixture a very good whisk for 3-4 minutes until the mixture is light and fluffy. The colour will turn lovely and pale – this is perfect!

Step Four:

Divide the mixture among your paper cases. Fill each case roughly 2/3rds of the way full.

Pop into your preheated oven.

If you are making standard cupcakes, bake at 180 degrees Celsius for 20-25 minutes.

If you are making mini cupcakes (as I am in the pictures) bake at 160 degrees Celsius for 18 minutes (I know this sounds exact but honestly it’s the perfect timing!)

Your cupcakes are done when they are nicely risen, and the surface feels just firm to the touch.

Do not be tempted to leave them in for an extra couple of minutes; if they brown, they will be dry.

Step Five:

Place on a wire rack to cool, and repeat until you have used all of your mixture.

 

Once you have baked all of your cupcakes and they are fully cooled, you can decorate them however you like!

(I’ll pop on a recipe for frosting tomorrow; it’s twenty past midnight and I am tired of baking and wish to sleep. Well…perhaps just a little bite first!)

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

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Beautiful Pink Pillowy Raspberry Ripple Meringues

Right. I am really sorry I have not posted for a few days. There is, however, a reason for this.

I have spent the past few days conquering my own personal Everest, my Bête noir – these meringues.

As Alex’s mother will tell you, this is my fifth attempt at making these – I really wanted the recipe to be perfect, and it took quite a lot of whisking to get there! Inspired by Comptoir Gourmand’s beautiful meringues,  the recipe has finally been perfected and here I am, presenting it to you.

What you’ll need: (makes approximately 6 large meringues)

3 large fresh egg whites (OR three tablespoons of Two Chicks Liquid Free-Range Egg White. This excellent, pure egg white in a cardboard container can be bought from Waitrose, and it is fantastic when making large quantities of things such as meringues, as you don’t end up having to find ways to use up lots of egg yolks).

A pinch of salt

175 grams caster sugar

Natural red food colouring* (such as India Tree’s excellent Natural Food Colourants)

Edible Glitter (optional)

Equipment:

A whisk – preferably an electric one unless you have very big arm muscles

A large, clean bowl

A baking sheet, lined with silicon paper or greaseproof paper

 

Step One:

Preheat the oven to 150 degrees c. (If using an Aga, they will go into the warming oven.)

Break your egg whites into your mixing bowl, and add the pinch of salt. Whisk thoroughly until they have formed lovely stiff peaks – you ought to be able to turn the bowl upside down without the mixture falling out. As ever, when you think they are done, give them an extra minute!

When you are satisfied that they are stiff enough, whisk in the sugar, half at a time, and whisk until the mixture is very stiff and glossy.

Step Two:

Now, drop tablespoon-size blobs of the meringue onto your lined baking sheet, making sure that there is a few inches gap between each blob of meringue.

Once you have used up all your mixture, it’s time to swirl!

Step Three:

Take a toothpick or cocktail stick. Dip it lightly into the food colouring, and repeatedly poke holes into the meringue with your food-colouring-covered cocktail stick, refreshing each time.

It will look like this:

Now, once this is done, hold the meringue in place with a tablespoon and, using the cocktail stick, lightly and carefully swirl the food colouring into the meringue mixture, creating a gorgeous ripple effect.

Try to get the cocktail stick right into the meringue, so that the ripples run right through the body of it, and don’t just sit on the surface!

When you are happy with your shape and ripples, repeat with the next blog of meringue, until you have completed the whole tray.

Now, pop the tray into the oven, immediately turn it down to 140 degrees celsius (this is a trick I learned from Delia if not using an Aga, and is very good) and leave for exactly an hour, two hours if using the warming oven of an Aga.

Step Four:

If using an Aga, take them out after two hours. If using a normal oven, after an hour, turn the oven off but leave the meringues in there to cool for half an hour if you can; this will ensure that they dry out thoroughly, giving the best texture.

Remove from the baking sheet, ready to serve! I like to sprinkle a little edible glitter over mine because I think it looks gorgeous, but this is entirely up to you.

Step Five:

To serve, simply place the meringue in a bowl and serve with a handful of fresh raspberries and a dash of single cream. Just beautiful.

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

*Note: I initially really wanted to make these with fresh raspberry swirls. I tried every variation I could, but every single version came out of the oven with brown swirls, from the naturally occurring sugars in the fruit, so I had to give up and use food colouring.

 

However, it really makes no different to the flavour, and as you can see, brown meringues are not quite so beautiful!

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Easy Homemade Sparkly Chocolate Truffles

A disaster of epic proportions has befallen me.

My oven has broken.

The timing was particularly crap (please excuse my French) because I was making meringues, and only discovered that the oven had died a horrible death when I tried to put them in.

Therefore, the next week or so will be all about no-cook recipes, cooking on the hob, and Autumn salads.

Today, however, called for something a little more along the lines of comfort food. Thus, I present to you these Homemade Sparkly Chocolate Truffles.

These little beauties are spectacularly easy to make, look utterly beautiful, and taste even better. They also do not require an oven. They would make a lovely gift wrapped up in ribbon!

This recipe makes about 25-30 chocolates.

What you’ll need:

200ml thick double cream

200g good quality chocolate of your choice, broken into chunks (I actually used 100g dark chocolate and 100g milk chocolate, both Green & Blacks. This, I find, gives a slightly sweeter result than using just dark chocolate, but of course it depends on your preference!)

80g light brown sugar

A little pot of edible glitter; I used gold here, but you could make these with white chocolate and use silver glitter to make little Christmassy ‘snowball’ truffles.

You can buy this from stores such as HobbyCraft, or online at Cake Craft World

Equipment:

A saucepan and wooden spoon

Greaseproof or silicon paper

A fridge

Step One:

The base of a chocolate truffle is the ganache. This is the easiest way I have found to make it, and it’s never gone wrong.

First, pour your cream into a saucepan, and add the sugar.

Heat gently, stirring constantly, until it just reaches simmering point. The reason you simmer it is because the heat breaks down the sugar and ensures a good, even distribution.

Simmer for about a minute very lightly, and then take off the heat to cool.

Step Two:

Break your chocolate into small pieces.

Once the cream and sugar mixture has cooled slightly (it just needs a minute off the heat) add your chocolate, giving it a good stir with a spoon until the chocolate has all melted and you are left with a lovely even mixture.

The reason you leave it to cool slightly before adding the chocolate is that the mixture will split if the cream is still at boiling point.

Step Three:

Once the mixture is thoroughly combined, you will be left with a gorgeous, glossy ganache. Scrape it into a bowl, cover it, and pop it into the fridge to cool – this will take a minimum of two hours, and ideally you’d leave it in there for up to about four.

Step Four:

Once your ganache has been chilled for at least two hours, take it out of the fridge.

Now comes the fun part!

Place a square of baking paper or silicon paper onto a plate.

In a small bowl or ramekin, mix up 1/3 cocoa powder and 2/3 edible glitter.

Cover your hands liberally with cocoa.

I warn you, this gets very messy!

Now, using a teaspoon, spoon out a piece of ganache and very lightly roll it into a rough ball shape with your hands. Do not try to work the ganache for more than a few seconds or it will melt and you will not be able to roll it!

Now, place it into the ramekin of glittery cocoa and roll it around with your finger very gently, ensuring the outside of the chocolate is well coated.

Then lightly pick it up and place it on the plate which you have covered in baking or silicon paper. Repeat this until you have used all of your mixture.

Pop into the fridge to harden a little more, and these will be ready to eat in fifteen minutes.

If you are giving them as a gift, you can pop them into a little box filled with tissue paper and wrap it in ribbon. If you intend to eat them all yourself, just put them into an airtight container and they will keep happily in the fridge for up to a couple of weeks or so.

Enjoy!

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

 

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