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White Chocolate Macadamia Truffles with Pink Pepperberries

Wednesday, February 08, 2023

These chocolate truffles combine two favorite decadent ingredients – roasted salted macadamia nuts and white chocolate. Vanilla helps to enhance and balance the flavours of the white chocolate and macadamia nuts. It’s rich, creamy and delicious, and the contrast between the nutty saltiness of macadamia nuts to the sweetness of the creamy white chocolate truffle is totally irresistible. These are perfect for Valentine’s Day, Mother's Day or gifting to someone special.
Sweet, fruity with a peppery flavour, pink peppercorns, aka Schinus Berries, are either Peruvian Pepper (Schinus molle) or Brazilian Pepper (Schinus terebinthifolius). Both are very similar in flavour profile. They are actually not peppercorns at all and are not even related to the pepper nigrum plant. Pink peppercorns have a delicate, fragrant, sweet, and spicy flavour. They are reminiscent of a mild citrus zest and sweet berries. They are used to add a touch of both colour and flavour to many dishes, especially well in fruit sauces, in vinaigrette, desserts, fresh cheeses and chocolate, also ideal for soups, risottos and fish dishes.

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Dairy Free Gluten Free Peanut Butter Tahini Fudge

Saturday, May 09, 2020

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It's smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

250 g Organic creamy peanut butter
150 g Natural tahini / sesame butter
80 g Coconut oil (or cocoa butter)
40 g Coconut syrup
1 tsp Vanilla paste
Pyramid-shaped or regular sea salt flakes (for decorating)

Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

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Tomato Caramel Candy

Friday, February 14, 2020

A delicious soft caramel candy recipe made with just 3 ingredients that you can easily made at home. The fun ingredient here is salted tomato juice, but it can be replaced with water or other juices for different flavour.
Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds which may be volatile and may contribute to flavor. Polymerization reactions lead to larger molecular weight compounds, which contribute to the dark brown color. Wikipedia

200 g Tomato juice, salted
400 g Caster sugar
60 g Kerrygold butter, diced

Line a loaf pan with tin foil and generously grease the bottom and sides with corn oil. Set aside.
Place sugar and tomato juice in a saucepan. Cook the mixture over the medium heat, stirring constantly, until sugar dissolves and mixture just begins to simmer. Stop stirring. Continue to cook the mixture over medium heat until it reaches 120C/240F.
Turn the heat off, then stir in the butter until well incorporated. Turn the heat back on, continue to cook over medium heat until the thermometer reads 125C/250F, the firm ball stage. Remove from heat immediately and set the pot aside to cool for a few minutes.
Pour into the prepared loaf pan and cool until set. Cut into rectangles and wrap with baking paper. Store the caramels in an airtight container for up to 2 weeks.

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White Chocolate Coconut Ganache Cookie Cups

Thursday, December 21, 2017

White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.
Warmest thoughts and best wishes for a wonderful Christmas and a Happy New Year. May peace, love, and prosperity follow you always.

Cookie Cups	White Chocolate Coconut Ganache
160 g Spelt flour 30 g Black sesame seeds, ground into powder 1/4 tsp Baking soda A large pinch of sea salt 110 g Butter, softened 50 g Coconut sugar 2 Egg yolks, room-temperature	1 tin / 400 ml Coconut milk 200 g White chocolate, chopped

Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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Caramel Walnut Slices

Friday, January 14, 2011

Caramelized walnut halves are encased in a buttery shortbread crust and topped with cut-out cookies. Extremely delicious and addictive.

Crust	Filling
190 g All purpose flour 120 g Butter, diced 60 g Sugar Pinch of salt 1 Egg	150 g Sugar 220 g Walnut halves, roughly chopped 50 g Honey 70 ml Heavy cream

Combine all the ingredients of the crust in a bowl until the dough forms together. Wrap the dough with a plastic film and chill for at least 30 minutes.
Melt the sugar in a saucepan on medium heat until the sugar caramelizes. Stir in chopped walnuts, honey and heavy cream. Cook until the mixture well combined. Remove from heat and set aside.
Preheat the oven to 190C/375F. Remove the dough from the fridge and press 3/5 of dough firmly on the bottom and sides of a 25 x 20 cm baking pan lined with a parchment paper. Spread the caramelized walnuts into the crust. Top the walnuts with the remaining
Roll out the rest of the dough about 2cm thick on a lightly floured work surface. Use cookie cutter to press out the cookies. Arrange the cookies on the top of caramelized walnuts. Bake for 25 minutes until nicely golden brown. Cool and cut into 12 slices.

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Chocolate-Covered Salted Peanut Caramel Cups

Thursday, March 04, 2010

Recipe Source: David Lebovitz
Decadent gooey salted peanut caramel filling wrapped in a chocolate shell---they are definitely a crowd pleaser. The caramel filling is, for me, sweet enough, so I chose bitter chocolate to make the crust, but milk, half bitter or even white chocolate will work too.

100 g Heavy cream
100 g Granulated sugar
60 ml Water
1/2 tbsp Inverted sugar syrup or corn syrup
Pinch of sea salt
100 g Roasted salted peanuts, roughly chopped

Make the salted peanut caramel by warming the cream in a microwave, and setting it aside. Cook the water, sugar, syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.
Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts.
In a clean, dry bowl set over simmering water melt the chocolate until smooth. Put half teaspoon of the chocolate in the bottom of a small paper baking cup. Use a small spoon to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. Add enough chocolate to cover the filling. Sprinkle with flaky sea salt if desired.