Sweet Selection :) - Week 9

Wow, i can feel all of you pressing refresh waiting for the step by step for this one - or should i say these three!! :)

Without further ado here goes....dont expect to stay clean, you will be covered head to toe in chocolate and your hubbs will think his luck is in! ;) (I will take the blame for the waistline and NOTHING ELSE!!) LOL

Italian Chocolate Truffles

Gather all your ingredients. Place the chocolate and liqueur in a heatproof bowl and set over a gentle simmering heat until melted. Add the butter and stir until melted. Stir in the icing sugar and ground almonds. Leave to cool until firm enough to roll into balls. Roll the balls into grated chocolate and place them in the sweet cases. Chill in the fridge until ready to serve.Brazil Nut Brittle

Gather all the ingredients.
Brush the bottom of an 8 in square cake tin with oil to grease (you can line with greaseproof paper too to make lifting out easier). Place half the plain chocolate into a heatproof bowl over a simmering heat and melt gently. Pour into the tin and level out. Sprinkle with the brazil nuts, fudge and white chocolate. Melt the remaining chocolate and pour over the top. Let the brittle set and break into jagged pieces with the tip of a strong knife.Chocolate Liqueurs

Gather all the ingredients. Place the chocolate in a heatproof bowl and gently melt over a simmering heat.
Spoon the chocolate into 40 small paper cases (i think i managed 25 before running out of chocolate so just play it by ear depending on how thick you want the chocolate cups) and spread up the sides with a small brush. Place upside down on a tray and leave to set.Carefully peel away the paper cases and place a cherry or nut in each cup.To make the filling, place the double cream in a bowl and sift the icing sugar on top. Whip the cream until it is just holding its shape, then whip in the liqueur.Place the cream in a piping bag and pipe a little into each chocolate case.Leave to chill for 20 minutes.
To decorate, sprinkle with grated chocolate and leave to harden before serving.Tomorrow i will show you the tutorial for the little handmade paper sweet bags :)