Truffletastic by David!

We are still catching up with all the goings on at the third meeting of our Hot, Sweet and Yummy baking group. If you look at the column down the right hand side you can link to earlier posts to see what everyone baked for our Indulgence themed night. You can also link to all the previous posts on our Blog or search for recipes containing your favourite ingredients by scrolling down to the recipe search area. In fact, please have a good look around our Blog. You might find something sweet and yummy to tempt you on a wet and windy Friday afternoon. 

Well after our dramatic dried fruit stand off, we were ready for some sustenance and it came our way as a veritable smorgasbord of truffles from David. Known for his ability to just throw some ingredient into a bowl and pop out something hot, sweet and yummy! Well, I don't think anyone was prepared for what David had in store for us. We were, I must say, a bit truffled out after Paul's two tier tower of delicious little bites and I think david was worried that we would just have a teeny nibble at his little balls before moving onto something bigger but he didn't need to worry one bit. I was late to join in the tasting but Mmmmometer was off the scale. Jane was the loudest but it really was just a cacophony of ecstasy so I got stuck in. I think these truffles have to be tasted to be believed but they were gooey, yummy, fruity and quite simply perfect. David was worried that they weren't as firm as they normally are being left at room temperature for an hour or so but who cares we all chorused...it all goes down the same way and I was quite enjoying licking my fingers and dribbling gooey truffle down my chin! David really is the master of all things small, sweet and delicious and I am certain that he just thought these up in his head without ever referring to a recipe! David - we loved your Truffletastic balls of yumminess and what was so fab was that they were so different to Paul's that we couldn't and wouldn't even dare to compare them! I must insist David, that next time you bring something huge! We want large, sweet and yummy! Here's a wee pic or two of Truffletastic. You can see the little cherry hiding inside one of them and there were also apricots which were all gone by the time I got the camera out! The recipe is below.
Ingredients (makes about 15)
150ml double cream
1 vanilla pod or one tspn vanilla extract
1 egg yolk
25g caster sugar
150g plain or white chocolate
25g unsalted butter at room temperature
150g plain and white chocolate for coating
Method
-Place cream and vanilla into a pot and bring to the boil. Remove from heat and allow to cool
-whisk egg yolk and sugar until creamy and pale
-add the two mixtures, whisk together and then return to a very low heat and stir until it starts to thicken. Do not overheat or the egg will start to cook (yuk)
-add broken up chocolate of choice to mixture and stir until it has all melted
-place into the fridge and leave for one hour.
-after an hour, whisk in the soft butter
-arrange into small balls or put into a piping bag and make some nice shapes
-melt the butter for coating in a bowl over simmering water on the hob
-roll truffles in the melted chocolate and place on a tray covered with baking parchment and return to fridge to set
David added cherries and apricots to different batches of his basic truffle mix. You can add whole nuts too and instead of coating the truffles in melted chocolate try chopped nuts or coco powder.
Enjoy. Love Hot, Sweet and Yummy xxx

Jane's chocolate hunk!

So after we had sampled Jan's Slovakian potato cakes and Paul's Tropical truffles it was time for something else indulgent. The theme for our third Hot, Sweet and Yummy meeting was Indulgence so we were definitely on the right track. the table was literally groaning with sweet and magnificent treats in all shapes and sizes. Jane had missed our last meeting so was making up for it by turning up with something so dark and rich and gooey that we were all a bit nervous about tasting it. I imagined we would all lose self control after one slice of this dangerously decadent hunk. I am not sure the photo does it justice but it was almost black in the middle, glistening slightly, hinting at an inner moistness. I think Jane mentioned it would be even better served hot with vanilla ice cream but there was no time for such frivolities...we were all armed with little forks and a lust for chocolate. Oooh I forgot to say it was a chocolate and rum loaf..inspired I think by the High priestess of indulgence...Nigella. The Mmmmometer was off the scale. The loaf had a sight crunchiness round the edges leading gradually into a centre of rich, sweet gooey cake. The rum was there but very subtle which is always good with alcohol. Not everyone likes rum or brandy or whatever the recipe calls for but this was just perfect. The texture was really food too. Almost smooth and velvety but a bit more robust like a manly rum drinking sailor. Ah well, I can't think of any more words to describe apart from delicious Jane, well done babe! It was a marvel and we hope you'll make it again soon and serve it with promised ice cream. In fact, when Jane returns from her little Icelandic adventure, I'll get the recipe and make it myself. Watch this space if you want Jane's yummy recipe! 

It's fudge dear but not as we know it!

Well, after hoovering up the savoury potato cakes we were ready for something sweet! This is after all a baking group first and foremost so sugar and sweetness is never far from our greedy little minds! Paul had arrived as usual with a tupperware bursting full of goodies. He nipped into the kitchen announcing 'I need some assembly time'! When he emerged there were gasps all round, not only because his little sweet nibbles were displayed on Harry's new cake stand (more about that in another post) but also because he had made not 1, not 2, not 3 but 4 different sweety things for us to sample! I just loosened another notch on my belt and accepted my fate for the evening...death by sugar!
So, the first one to try was on the bottom tier and it was a dark chocolate fudge. Not fudge as we know it but an altogether much easier version. Paul has no confidence in his own abilities but I've said it before and will keep on saying it...he knows his stuff! Well we named them Paul's Velvet Fudge as this is exactly how it was...dark, luxurious, smooth with an amazing depth of flavour without being overpowering. Yum! Here's a wee pic and the recipe.
Paul's Velvet Fudge
200g plain chocolate
300g condensed milk
1 teaspoon vanilla essence
Pop it all in a pan and heat over a low heat stirring continuously with a wooden spoon.
When smooth and velvety pour into a tin to set and cut into squares when cool. Store in an airtight container in the fridge until ready to eat!
I say easy peasy - another one for me to try!
The next 3 truffles went by in a haze for me as I was still enjoying the fudge but I am well assured that they were equally delicious filled with coconut and juicy glace cherries. They were duly named Paul's Tropical Truffles AKA Paul's Cabana Balls as we all fondly remembered the retro coconut and cherry chocolate bar. He had coated them in 3 different coatings and here is the recipe. 
Paul's Tropical Truffles

75g Condensed milk

Icing Sugar

Desiccated Coconut

Glace Cherries

Coating

White Chocolate

Coconut, Chocolate Sprinkes, Chocolate Strands

• Pour the condensed milk into a bowl, add sieved Icing Sugar and mix through.  Add coconut and chopped cherries.
• Mix to a firm consistency – keep adding icing sugar until correct consistency is reached. 
• Pull off some mixture and roll into balls, then dip in the white chocolate (melted in a bowl). Then roll in the desired coating and leave to set.

Well done Paul as always they looked stunning and tasted magic! If anyone tries this yummy recipe, please let us know or even take a photo for us and send it to the group at Hot, Sweet ad Yummy by clicking this email link.

Love Hot, Sweet and Yummy xxx

Unbreak my heart!

Richard tells us he only comes along to catch up on the gossip and to obviously sample our wonderful creations but we suspect that he actually enjoys our get togethers and he does go to the trouble of baking something! So in keeping with our Valentine's theme Richard made some cute little shortbread hearts filled with yummy chocolate. Richard is a high powered executive travelling all over the UK making the most of his generous expense account so I think that the recipes from Richard are going to be recipes that are deliciously tasty but can be made when time is scarce! Its a wonder he does manage with his schedule. Well, we all thoroughly enjoyed them. They were crumbly and light and buttery and the chocolate cream filing was really good. I could have easily split another one in two and licked the cream off! Yum. Next meeting's theme is Indulgence so we can't wait to see what Richard creates. Here's the recipe for Richard's Unbroken Hearts and a wee picture to get the taste buds tantalised!

Biscuit

100g icing sugar 

200g butter 

300g plain flour 

10g vanilla sugar

Chocolate filling

100g chocolate

100g unsalted butter

jam

Mix all ingredients together and cut out using heart shaped cutter then bake in a preheated oven (180 °C) for about 15 minutes.

Melt 100g of chocolate in microwave and blend in 100g unsalted butter for chocolate cream filling. 

Then sandwich together with a little strawberry jam and the chocolate cream.      

Layered love

At the second meeting of Hot, Sweet and Yummy baking group, we feasted on many luscious, romantic treats and Jan's Layered Love Cakes were no exception. In true continental style, Jan wowed us with these gorgeous looking chocolate delights and had even decorated his plate beautifully too. The man's patisserie prowess is becoming legendary in these parts so we asked him how he was able to create such masterpieces. He modestly revealed that he once won a national Slovakian competition for best cake decorating so its no wonder. I just love that Slovakia has a national competition involving cakes...wonder who the lucky judges are?
Well in true mysterious Jan style I don't yet have his recipe...another state secret no doubt but as soon as I have it I will let you know. Here is a picture or two to let you see how delicious it looks in the meantime. Look at the cute little lovehearts adorning the plate, never mind the chocolate icing. Jan was eager to show me the inside of his little cakes so I made sure I took a shot of the layers of yumminess to show everyone too. I think we were all impressed when we realised that inside each heart were layers of moist sponge, fresh cream and jam so without a word we were soon munching away. I don't think I could do them justice by simply writing about them. I think you either need to come and join our baking group and hope that Jan makes them again or visit Slovakia and learn the sacred art of cakery for yourself. Well done Jan, we can't wait for the next meeting and your next yummy creation.
Love hot sweet and yummy xxx

P.S - here's that shot of the layers.....drool!
Added 8.3.10  -Jan has sent the recipe! 

Sponge:

4 eggs- separated

100g caster sugar

100g flour

Butter cream:

150g butter

50g icing sugar

Vanilla essence, jam and chocolate

Preheat oven to 200°C Gas

-      Put the yolks into the bowl with half the sugar and beat until it is thick. In the other bowl put the egg whites with the caster sugar and beat until it is thick and foamy. Pour the egg yolk mix into the egg white mix and mix slowly together with the flour.  Pour this onto a baking sheet and spread it out to about 1cm thickness 

-      Bake in the oven for only 5 minutes until the dough is golden. If it is overbaked it will really dry out. Allow to cool.

-      Meanwhile beat the butter with the icing sugar and the vanilla essence until it resembles a medium thick cream.

-      Take your heart shaped cutters and cut out 3 hearts. Spread one with jam, then some butter cream and then sandwich anther on top. Repeat this and then cover all the edges (sides, top and bottom) with buttercream. Keep cutting out sets of three hearts until all the sponge is gone. Repeat the jam and cream process each time. Put them all in the fridge.

-      Heat a pan of hot water on the hob. Break the chocolate into a bowl and melt over the boiling water until it is runny.

-      Take your heart sandwiches and balance one on a knife over the chocolate bowl. Scoop up some chocolate and smother the heart in it.  Put onto a wire rack to set.

-      Once set – decorate as desired.

Thanks Jan - I'm really going to try this!