This week has been busier than I could ever believe. Sunday was spent bringing Christmas to the Daisy Cake household. The Tree was put up, the presents were wrapped, the cards were written but…….. since then I feel like I have totally ignored that fact that Christmas is happening. UNTIL TODAY, when I realised it’s only 2 days away….EEEEEEEK!!
I promised sweet treats for friends and family, and so have prepared some of my No Thermometre Chocolate Fudge in both white and milk chocolate, and have made Real Hot Chocolate and Chocolate and Peppermint Creams.
There is nothing better than real Hot Chocolate, and by that I mean real chocolate melted in a big cup a hot milk!! It’s great on a chilly day, to be tucked up indoors with a Real Hot Chocolate and a gooey cookie. And what better gift to give, than a big bundle of comfort.
I also made Chocolate and peppermint Creams which are so easy it’s unreal!!
Real Hot Chocolate
150gms Dark Chocolate
2tbsns Caster Sugar
4 tbspns Hot Chocolate Powder
Break the chocolate into pieces and melt in a bowl over a saucepan of boiling water on the stove. Be careful not to let the bottom on the bowl touch the boiling water as it’ll burn your chocolate.
Once the chocolate is fully melted mix in the caster sugar and Hot Chocolate Powder until dissolved
Pour your mixture into silicone moulds. I use silicone ice cube moulds, but you can use proper chocolate moulds if you have them
Once the mix is cooled you can put them in the fridge to help them set
Once set, pop out of the mould and put them in a bag with some marshmallows
They are designed to be melted in a mug of steaming hot milk with the marshmallows sprinkled on top.
Chocolate and Peppermint Creams
200g White Fondant ‘ready to roll’ Icing
200g Chocolate Fondant ‘ready to roll’ icing
2tspn Peppermint essence
Icing Sugar or Cornflour for dusting
Place your white icing into a bowl and knead the peppermint essence into it. If it becomes sticky add a little bit of icing sugar or cornflour
Once all the peppermint is combined into the icing spinkle some icing sugar (or cornflour) onto a board to stop the icing sticking and roll your icing into a long rectangle
Roll the Chocolate fondant into a sausage shape and place on top of the white fondant
Roll the white fondant around the chocolate, like pastry round a sausage roll
Cut into 5mm discs and leave on a baking tray to dry overnight.