The Most Wonderful Time Of The Year – Part II

The next day was Sunday. I woke up with aching feet and resolved to actually wear my masseurs whilst baking to maybe eliminate those aches.
To be honest, I didn’t really want to continue on my mission – even my inner Martha was cringing at the thought. But we pressed on!

Day Two – The Uphill Struggle
Rocky Road, Truffles & Crackles

No-Bake Rocky Road Slice
(www.taste.com.au/recipes/26122/no+bake+rocky+road+slice)

Ingredients
2 tbs boiling water
1 tsp powdered gelatine – I use McKenzies Edible Gelatine Setting Agent (I couldnt find anything that was actually labelled Powdered Gelatine)
250g packet marshmallows
1 tbs milk
2 x 180g blocks milk chocolate, chopped – I used Woolworths Select Milk Chocolate – USE SOMETHING ELSE! – I shouldn’t have skimped on quality >.>
40g butter, chopped
200g packet dry-roasted almonds
1/2 cup shredded coconut
100g packet red glace cherries, halved

Chocolate Base
250g packet plain chocolate biscuits, halved – I used Scalliwags (see pic)
125g butter, melted

1. Grease a 4.5cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. To make base, process biscuits until finely chopped. Add butter, and process until combined.
Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
3. Meanwhile, place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, stir to dissolve. Set aside.
Place marshmallows and milk in a saucepan over medium heat. Cook, stirring, until marshmallows have melted and mixture is combined. Transfer to an electric mixer.
Gradually beat gelatine mixture into marshmallow mixture. Working quickly, spread mixture over prepared base. Cover.
Refrigerate for 30 minutes or until marshmallow has set.
4. Place chocolate and butter in a large microwave safe bowl. Microwave on medium for 1-2 minutes, stirring every 30 seconds or until smooth.
Add almonds, coconut and cherries. Mix to combine. Spoon over marshmallow, pressing with the back of a spoon to level.
Refrigerate for 1 hour or until set.
5. Cut into squares. Serve.

Nutrition: Energy – 1708kj; Saturated Fat – 12.30g; Total Fat – 25.50g; Total Carbohydrates – 41.80g; Dietary Fibre – 1.70g; Protein – 6.50g; Cholesterol – 33.00mg; Sodium – 199mg

rockyroad biscuits  rockyroad biscuits in processor whole

rockyroad biscuit only crumbs  rockyroad biscuit mix

rockyroad base set  rockyroad marshmallows whole

rockyroad set marshmallow base  rockyroad marshmallow melting

rockyroad choco and butter melt  rockyroad mix

rockyroad frogs rockyroad to set

Tips:
– As mentioned earlier, don’t use cheap chocolate. Stick with what you know.
– DON’T use the microwave method. I don’t know why I even considered following that instruction, but of course that’s how I roll. I follow a recipe the first time and then make changes the second!
Stick to the bowl over simmering water in pan method, it is best.
– You can’t have rocky road, slice or not, without the red/green lolly bits! I used a packet of red and green frogs, roughly chopped. The extra marshmallow on top wasn’t needed.

Thoughts: 
Relatively simple recipe to follow, aside from the chocolate melting part >.> The coconut in the chocolate had me freaking out thinking that the chocolate had separated, but again..cheap chocolate..blah. Turns out it was fine and tasted fine, but stupid move on my part to have not used Cadbury!
I think some additional melted chocolate to pour over the marshmallows would have worked nicely.
The base was crunchy, though a bit salty I noticed. I would suggest unsalted butter to be used.

Repeat Offender?
Sure thing. Eric loved this, so did the clients. I loved it. I will just not use crappy chocolate next time! I may also include chunks of white chocolate..
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Mars Bar Christmas Crackles
(www.kidspot.com.au)

Ingredients
200g Mars Bars (4 standard bars), chopped
2 tbsp of cream
2 tsp cocoa powder, sifted
3 cups Rice Bubbles
Canola Spray
100g white chocolate – I used Cadbury White
24 red Smarties or M&M’s

1. Spray a little canola spray into a 2 x 12 cup mini-muffin trays.
2. Melt the Mars Bards, cream and cocoa in a glass bowl over simmering water. The bowl shoudn’t touch the water. Stir the mixture until smooth.
3. Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
4. Spoon the mixture into the muffins tray and press down gently.
5. Refrigerate for 2 hours and turn out onto a tray to decorate.
6. Melt the white chocolate in the microwave checking and stirring it at 30 second intervals. Pour it into a piping bag while warm and snip the tip off.
7. Turn the crackles upside down and pipe the chocolate on. Finish with a red Smartie or M&M on top of each one.

Notes: These can be made more Christmass-y by adding 2/3 cup of either mixed fruit, chopped cherries and currants or apricots and slivered almonds.

Nutrition: Probably not a lot.

mars bars chopped  mars cream and cocoa melting

mars rice bubbles mix  mars crackles turned out

  mars crackle close up  mars crackles finished close up

mars crackles complete

Tips:
– I think you are apt to find more red M&M’s in a packet than you are red Smarties in a packet.
– Be patient with the melting mars bars, it takes a little while but make sure they are completely melted.
– The smaller the muffin pan, the better!
– You don’t need to use a piping bag, a spoonful drizzled over the top will work just as well.
– Again, don’t use the microwave method for melting unless you are SURE.

Thoughts:
Look, these were so easy to make, its clear why they were on a kids website. I wouldn’t personally add anything to the Rice Bubble mix; the thought of mixed fruit, etc, in this kinda makes me wanna puke a little.

Repeat Offender?
Yes – but only at those special times of the year. These are fun to eat and taste great, but are very rich and sugar laden. If I had kids, I wouldn’t let them eat them. EVER! Hahaha XD No, I’m serious.
They are quick and easy so I guess that makes them convenient. I’d still prefer a piece of chocolate cake to one of these any day.

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Chocolate, Coconut and Turkish Delight Truffles
(www.taste.com.au/recipes/12424/chocolate+coconut+and+turkish+delight+truffles)

Ingredients
20g (1/4 cup) dessicated coconut
300g good quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream
2 x 55g Turkish Delight chocolate bars (Fry’s brand), finely chopped
250g milk chocolate melts – I used Cadbury Milk Chocolate Buttons for cooking

1. Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 minutes or until the coconut is golden brown and aromatic. Set aside.
2. Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn’t touch the water).
Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth.
Remove from pan. Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the =fridge for 6 hours or until firm enough to roll into balls.
3. Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball.
Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 minutes or until firm.
4. Place the milk chocolate melts in a medium, heatproof bowl and place over a pan of gently simmering water (make sure the bowl doesn’t touch the water).
Use a metal spoon  to stir gently for 5 minutes or until the chocolate melts and is smooth. Remove from the pan.
5. Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture.
Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate.
Set the coated truffles aside at room temperature, for 5-10 minutes or  until set.

Nutrition: It has coconut in it!

truffles coconut  truffles turkish delight frys

truffle turkish delight chopped  truffle mix to cook

truffle mix off to set  truffles final group

truffle final

Tips:
– Don’t let the coconut burn, trust me it toasts so fast its not funny. Then again, my main hotplate is permanently on HIGH..
– Yes, the chocolate mixture will look like its separated – never fear, its all okay. Let it cool on the bench for a little while (30 mins) before you put it in the fridge, and give it a stir every so often to keep the oil/fat from separating.
– Before you work with the mixture to make the balls, let it sit on the bench for a half hour or so, so its easier to manage.

Thoughts:
I would have liked to have dipped half of these into white chocolate, just to break up the chocolate heaviness. They set really well and looked like proper truffles when they were done.

Repeat Offender?
Not for me, but Eric LOVED them. Would you believe I only ate one?? I think I ended up making about 24. These are incredibly rich. Like, my teeth wanted to jump out of my head and run the hell away. In hindsight, a 2 litre bottle of milk would have been THE perfect chaser XD
I’m funny when it comes to chocolate. I’m not a huge fan of dark chocolate, so take my better half’s word for it instead of mine!

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And THAT was the end of Day Two – The Uphill Struggle.

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3 thoughts on “The Most Wonderful Time Of The Year – Part II

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