I took some quick snapshots to show You my cooking outcome. I must admit it wasn't so difficult at all and everything tasted sooooo good.
I made sushi as well, but I'm sure that You know how to make them.
100ml whipping cream
350g plain chocolate, broken into pieces
100g icing sugar, sifted
60ml whiskey, warmed
100g cocoa powder, for dusting
Line a large baking tray with baking parchment.
Bring the cream up to the boil in a saucepan, then remove from the heat and stir in the chocolate pieces.
Whisk until smooth, then whisk in the icing sugar.
Pour in the warm whiskey and whisk again until smooth.
Pour the mixture into a mixing bowl, cover with cling film and chill for about 6 hours until set.
When the mixture is set, dust a plate and your hands with cocoa powder.
Divide the chocolate mixture into 20 equal portions - about the size of a walnut - roll into balls in the palm of your hand.
Roll the balls in the cocoa powder and leave to firm up the in the fridge.
Before serving, place the truffles in ‘petit four’ cases.
An easy way to ball the truffles is by using a melon baller dipped in hot water.
The mix does not have to be whisky-based, you can use a variety of other alcoholic options such as rum or flavoured liqueurs. Alternatively you can or drop the alcoholic element completely if you wish.
180g plain flour
2 tsp baking powder
¼ tsp salt
55g melted butter
1 tsp vanilla extract
1 tsp grated lemon rind
Juice of a lemon
1 tbsp poppy seeds
45g soft butter
100g icing sugar
100g cream cheese
¼ scraped vanilla pod
Preheat the oven to 200oc / gas 6
Grease a 12 cup muffin tin, or use paper cup cake cases.
Sift the flour, baking powder and salt and sugar into a bowl. In another bowl, whisk the eggs then add the melted butter, milk, vanilla extract and lemon rind. Stir to combine.
Make a well in the centre of the dry ingredients and pour in the wet mixture stir with a spoon until the ingredients are just combined, then fold in the blueberries, poppy seeds and lemon juice.
Spoon the mixture into the cups, leaving at room temperature for them to rise.
Bake for around 20-25 minutes (until the tops spring back) then leave to cool for 5 minutes in the tray before turning out. Leave to cool completely before adding the frosting,
To make the frosting, simply beat together the soft butter with the icing sugar, then beat in the cream cheese and vanilla seeds.
To make chocolate hearts, simply melt some dark chocolate over a pan of simmering water, cool to room temperature and put into a fine holed piping bag. Pipe heart shapes onto a sheet of grease proof paper then set in the fridge. When hard, carefully peel off the shapes.
Smooth the frosting over the top of the cupcakes and garnish with a chocolate heart.
These lovely gifts I got from my man!
These adorable earrings he hid from me under my pillow, so I could find them only when I'm gone go sleep. I had so big surprise and joy. He is such a sweety. Love You babe so much!
I hope You had an amazing Valentine's Day as well!