What a wonderful Valentine's Day surprise. Molly has made us Vegan Heart Shaped chocolates. She's adapted my recipe for Strawberry Truffles (apparently I misjudged the amount of freeze dried strawberries needed!). They turned out beautifully. Useful tips on using a mold are part of this recipe.
200g Dark Chocolate
4 tablespoons Coconut Cream
1 tsp Strawberry Extract (from Sainsbury's)
3 tbsp Freeze Dried Strawberries (from Waitrose)
2 1/2 tbsp good quality Strawberry Jam
Grab a pot, and fill about 1/4 full with water. Pop on a medium heat and put a metal bowl on top. Into the bowl add the chocolate (broken into small pieces), the cream, the Strawberry Essence, and the Strawberry Jam. Melt slowly stirring once in a while. Set aside to cool for a few minutes only and stir in the Freeze Dried Strawberries.
Make sure your chocolate mold is perfectly clean. We popped the mold inside out to wash and dry it carefully.
Using a teaspoon gently fill each mold to the top. Smooth the top with a knife, and clean around the edges of the mold with paper towel so you have no drips or smudges. This takes a surprising amount of time...and requires patience and dedication to getting the mixture into the mold. Rolling into truffles is definitely easier!
See here for how to do truffles and dipping:
Once all the molds are filled, and you have cleaned the edges so you've no chocolate spills you can pop the mold in the refrigerator to harden up. This takes about 15-20 minutes only. Don't over chill or the chocolate will crack. Take them out of the fridge. Remove the chocolates by pushing gently on the bottom of the mold with your thumbs and decant onto a plate.
Finally - surprise your parents!
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