Festive Season Treats
Cranberry And Pistachio White Chocolate Circles
800g white chocolate, chopped
2 cups desiccated coconut
1 cup pistachio nuts, roughly chopped
1 cup dried cranberries
Melt the white chocolate over simmering water.
Add the rest of the ingredients and stir to combine.
Spoon into round chocolate moulds and allow to set.
(you could also spread it in a baking tin and cut into squares when set.)
11/2 cups castor sugar
2T white vinegar
2T golden syrup
120g unsalted butter
1/2t vanilla extract
¹∕3 cup pouring cream
250g dark or white chocolate, melted
Place all the ingredients except the chocolate over low heat and stir to dissolve the sugar.
Increase the heat and bring to the boil.
Simmer for 10 minutes or until it reaches 115.C on a sugar thermometer.
Remove from the heat and pour into a lightly greased mini muffin tin, filling the cavities only about 1/4 of
Allow to cool at room temperature until set.
Dip each sweet in melted chocolate and allow to set on a baking tray lined with baking paper.
Christmas Bon Bons
350g Christmas pudding, crumbled
1-2T sweet sherry or brandy
2-3T golden syrup
125g dark chocolate, melted
100g white chocolate, melted
silver balls, for decoration
Mix the Christmas pudding, sherry and syrup and add the melted dark chocolate.
Form into 30 small balls, place on a lined baking tray, cover with clingwrap and leave in the fridge for about 30 minutes to firm up.
To decorate, use a teaspoon to drip a little of the melted white chocolate on each bonbon and decorate with the silver balls.