Truffles with Orange Zest

Truffles with Orange Zest (I used a cutie for the photo, I was all out of oranges.)

These truffles are melt in your mouth delicious. well they will melt in your hand too, so its a delicate chocolate. If you want them to be easier to handle when serving, you can use the truffle/ganache as a filling in chocolates, but may turn up the orange flavor a bit.

I used a cutie for the photo, I was all out of oranges.

Makes 20-30 small truffles.

Ingredients:

• 175 ml heavy whipping cream

• 175 g dark chocolate, I used Valrhona

• 1 organic orange, the zest of

• 1 tablespoon orange liqueur like Grand Marnier - optional

• unsweetened cocoa powder, I used Valrhona

Directions:

Chop the chocolate finely, and set aside. Zest the orange, and set it aside. Line a small loaf pan with parchment paper, and set it aside.

Heat the cream to the boiling point in a small saucepan. Pour the hot cream over the chocolate and stir it until alll the chocolate is melted and the ganache becomes shining. Stir in the orange zest and liqueur. Pour the ganache into the prepared loaf pan and set in the refrigerator for 1-2 hours to firm up. Cut the truffles up in bite-size squares and cover them with cocoa powder. Store the truffles in an airtight container in the refrigerator.

Enjoy!

Pretzel Turtles

Pretzel Turtles

Theses turtles have become a part of my Danish Christmas celebration here in America. My sweet sweet neighbor gave me a tin of these every Christmas. I do not think Christmas woulds be the same without Pretzel turtles. Last year I was so recklees to move away from my sweet neighbors, and not only do I have to miss them, but I also have to miss out on this special Christmas Treat.  Now I had to learn to make them by my self. My version is with pecans only. They are nearly as good, they just need the sprinkle of Bobbie magic. Love you Bobbie. 

Makes 48 heavenly mouthfuls.

Ingredients:

• 48 rolo candies (2x5.3 oz bags)
• 48 mini pretzels
• 48 pecan halves

Directions:

Preheat oven to 300℉ (150℃)  degrees. Line an 18 by 13-inch baking sheet with parchment paper. Lay pretzels in a single layer on baking sheet then place one Rolo candy in the center of each pretzel. Warm in preheated oven just until chocolate and caramel have softened, about 4 minutes. Remove from oven then press 1 pecan into each rolo candy. Transfer baking sheet to refrigerator and chill until chocolate has set. Store in an airtight container at room temperature (preferably in a single layer - the chocolate softens up just a little at room temperature).

Enjoy!

Brownie Batter Dip

Brownie Batter Dip

Brownie Batter Dip, I kid you not, there is such a thing. A delicious, creamy, chocolaty dip perfect for all chocoholics out there. It's extremely easy to make, and a sinful way to eat apple and pretzels. Like you need an excuse to eat apples and pretzels.

Ingredients:

• 110 g (1 stick) butter, salted and melted
• 150g sugar
• 65 g all-purpose flour
• 30 g cocoa powder (I used Valrhona)
• 125 ml plain non-fat yogurt 
• 1 pinch salt
• ½ teaspoon vanilla paste
• 1 tablespoon cold, strong brewed coffee
• colorful sprinkles

Directions:

Whisk the melted butter with sugar, and vanilla until combined. Add cocoa, flour, salt and coffee, mix until combined. Mix in yogurt, whipping it in with a hand mixer, for a creamy and soft dip. 

Put the sprinkles on top and serve the dip with sliced apples and pretzels. 

Enjoy!

Soft Liquorice Caramels v.2

Soft Liquorice Caramels

Thank you for stopping by my blog during the past years. It has been a fun but busy year, I hope you have enjoyed it as much as I have. 
Christmas Night and Christmas Day came and went so fast this year. I love having my family and friends around me. My wish for next year, is to be more relaxed and  enjoy the evening more.

I wanted to make these soft caramels and got inspired by a recipe on a Danish blog called Valdemarsro.

Happy holydays from my family to yours.

Makes 15-20 pieces. 

Ingredients:

• 50 g light corn syrup, or glucose
• 100 g sugar
• 200 ml heavy whipping cream
• 1 teaspoon sweet liquorice syrup
• 1 tablespoon raw liquorice 

Directions:

Prepare a 9-inch loaf pan with parchment paper, and set aside.

Mix corn syrup, sugar and cream in a saucepan, and bring it to a boil, while stirring. Lower the heat and let it simmer for about 30 minutes, stirring every few minutes. The caramel is done when the mixture pulls away from the saucepan, when stirring, and you can see a slight crystallization when you stir. Mix in the liquorice syrup. Pour the caramel into the prepared pan, and sprinkle the raw liquorice on top. Let the caramel set on the kitchen counter for a few hours, before cutting into cubes. Wrap each caramel in parchment paper or wax paper and keep the caramels in a cool place in an airtight container. 
Enjoy!

Peppermint Dots

Peppermint Dots

11th Day of Christmas.

Peppermint is one of the holiday favors. Last year I made peppermint marshmallows, and in 2013 I made Peppermint ice cream. Today I wanted to make these small peppermint dots. My dad made these for christmas, and I have only known them as a homemade candy. The dots are small in size, but Big in flavor.

Makes a lot.

Ingredients:

• 1 egg white (35 g)
• 225 g confectionary sugar (powdered sugar)
• 2 teaspoons peppermint extract 
• 50-60 g good dark chocolate or chocolate pearls, I use Valrhona
• 1 tablespoon crushed candy cane

Directions:

Whisk egg whites with peppermint extract and sugar, until you have a thick dough. Put the dough in a pastry bag with a round tip. Pipe bite-size dots onto a jelly pan lined with sheets parchment paper. Decorate with chocolate pearls and/or crushed candy cane. 

Let the dot dry over night and keep them in an airtight container in the refrigerator.

Enjoy!