Today was the last day of term (I’m in tomorrow to do a care shift…but lets glaze over that shall we?), so work for me is finished! HUZZAH!
So from finishing one job, to starting another. Time to crack on with my christmas hampers.
My jams are already done, and my relishes are relishing. What I wait for ages to do are my sweet things as I’m always afraid my biscuits will go soggy and my truffles will get….well…. scoffed.
The first thing I’ll start making are my homemade chocolates. These are possibly the easiest of all my goodies to make, but this year I’m adding a little flavouring to make mint and orange delights.
Last year, P had bought a penguin shaped ice cube silicone mould for making…you guessed it…penguin shaped ice cubes.
Due to being totally amazeballs and full of great ideas (check out MY SELF-ESTEEM!) I pinched it to make Choccy Penguins for my friends children and my younger brothers as seen last christmas here. Since last year, we have bought LOADS of different silicone moulds (IKEA you legend!) for my christmas chocolates and I’m most excited about using the heart shapes.
1: Take 200g of chocolate (any flavour, how about chilli chocolate for the menfolk? – I’ve done plain white & milk shapes as they are for children) – 200g does one ice cube tray. Keep the empty ice cube tray in the freezer till you are just ready to put the chocolate in it.
2: Break it up into squares and nuke in the microwave until completley melted. You can do it the traditional way over a pan of hot water, but I feel it takes too long when I’m in this festive rush! (At this point, stir in a few drops to taste, of peppermint or orange essence, if you fancy some flavoured chocs)
3: Using a teaspoon, scoop and dribble molten chocolate – it has to be runny or it will make silly blobs too quickly, into the mould…halfway you can add a nut, or a sweetie if you wish, dependent if you want them to have a centre. You could also do half white and half milk…etc etc, just stopping halfway through before adding the different layer.
4: Ensure you are as neat as possible as this will save you neatening them up after they come out the freezer. Clean up the edges with a flat butter knife. Give the mould a little wibble to make all the chocolate fall into the cracks.
5: Whack in the freezer for about an hour.
6: Pop out of the mould (you may have to be a bit rougher than you think) and place in bought or homemade bags or boxes lined with greaseproof paper.
Do try not to scoff them before you finish….mine get stored in our drinks fridge (that doubles as an end table) ready to go in their cute cellophane bags. I have to wrap them pretty quick else P thinks they are fair game and scoffs them all!