Healthy-ish Chocolate Truffles

First and foremost these taste really good.  Its not one of those 'healthy alternatives' that people try and convince you taste just the same but actually taste like someone stirred in a little cow manure for authenticity.  I got the lads in the warehouse in work to taste one each and asked them all what they thought the secret ingredient was;  needless to say none of them guessed and many were appalled because they wouldn't have even tried an avocado in its normal state but they agreed that they were really nice except some of the lads didnt like the dark chocolate.  
It was a point of curiousity really that lead me to risk the chocolate on making truffles with a vegetable (well technically a fruit) even if it is one that I like.  These are incredibly easy to make, the hardest part mashing the avocodo down so that there are no lumps.  

Makes 12 Truffles

1 Small Ripe Avocado
140g Dark Chocolate
Cocoa for dusting

Method

1. Melt chocolate either in a bowl over a pot of simmering water or in a microwave for 30 seconds at a time stirring each time until its all melted.
2. Mash an avocado with a fork until its smooth like whipped cream.  Gradually add melted chocolate to the avocado.   Allow to cool and pop in the fridge for 20 mins.
3. Take teaspoons of the chilled chocolate mix and roll into a ball and toss in cocoa. Pop them back in the fridge for 5 mis to firm up or until ready to eat. 

Christmas is coming...and I'll be getting fat ;)

About this time every year I get to thinking about Christmas or at least the food part of Christmas which is my favourite.

The reason I am thinking about Christmas so early is because I like a mature Christmas cake.  Many families have their own cake recipes and mine is no exception and in the spirit of generosity I will give you my Mamas recipe which is essentially an Oxford Lunch.  My own recipe for Christmas cake kind of evolved from that and became something else entirely.  My cake is a whiskey fed Christmas cake and the 9" round cake takes an entire bottle of Jameson over the following few months.  Last year I made almond paste for the first time (again with the whiskey) and it tasted infinitely better than the crap that I've been buying in the shops for years and it's really easy to make too.  Theres also a guide on how to apply almond paste.  This year I'll take a crack at making fondant for the first time and let you know how I get on.

I made Christmas puddings with my Mama every year but have never made one of my own.  This year I'll make a crack at it and I also have a version of it that is Gluten, Dairy, Egg and Sugar Free that I'm going to try (for my sister in law Melina) and a dairy free cream that goes with that.  I have recipes on Mince pies from last year and of course whiskey/brandy butter.  I also have a recipe for Mincemeat Gingerbread that you should take a look at for an easy winter pud.

For edible decorations there is nothing nicer than gingerbread which can be made into tree decorations and gingerbread houses which make lovely gifts too.  There is a huge range of easy to make greatly appreciated edible gifts for the christmas too.  Sweets, truffles, fudge, biscuits. I'll make, bake and post over the next few months and you'll find everything under the Christmas Baking label on my blog.

Vanilla Fudge

This recipe is from 'Shling it tastes so good but it only uses the simplest and purest of ingredients. The key to getting this right is to follow the method carefully.

300ml Milk
450g Sugar
100g Butter
1 tsp vanilla essence
Makes 50 pieces

1. Bring milk gently to the boil.

2. Add sugar and butter and heat slowly stirring all the time until the butter has melted and the sugar dissolved.

3. Bring to the boil then cover with a lid and boil for 2 mins.

4. Uncover the mixture and then stir frequently while the mixture continues to boil steadily for a further 10-15 mins. (Technically speaking you should be at soft ball stage which is where you drop a spoonful of the mix into a glass of cold water and it forms a soft ball, the other way of checking is to use a sugar thermometer it shoudl read 116c)

5. Mix in the vanilla and leave the mix cool for 5 mins

6. Beat fudge until it starts to get thick and creamy as it loses its gloss.

7. Grease 7 inch tin. Pour mixture in leave to cool. Cut into pieces and eat.

Honeycomb Crisp

Cinder Toffee, Crunchie or yellowman call it what you like its sweet and it sticks in your teeth. The bread soda you use must be out of a freshly opened packet

100g Sugar
2 Tbsp Golden Syrup
25g Butter
1 level tsp Bread Soda

1. Grease tin thoroughly taking care to reach each corner.

2. Put sugar, syrup and butter into a large, deep pan.

3. Turn on the ring and boil the mixture for 5 mins. DO NOT STIR. When the mixture starts to brown remove from the heat. Add bread soda which will cause the mixture to froth up (which is why you need a deep pan). Stir well. Pour the mixture still frothing into the greased tin.

4. When cold, turn out and crack into pieces with the wooden spoon.