Chocolate Sorbet
This recipe comes from a vegan cookbook, which if I ignore the nuts is great for people with food allergies. This recipe is really easy but remember to stir with a fork while its freezing or its very watery.
Gluten free, dairy free, egg free, nut free, optional- soya free
Ingredients
16 floz water
3 tbsp maple syrup
4oz caster sugar
3oz cocoa powder
2oz plain dark chocolate (try to find soya free if allergic)
Red fruits to serve
1. Place water, maple syrup, sugar and cocoa into a saucepan. Heat gently, stirring occasionally until sugar is completely dissolved.
2. Remove from heat, add chocolate and stir until melted. Leave to cool.
3. If you have one, tip into an ice cream maker and churn until frozen. If you don't have one, pour into a freezer proof container and freeze. Remove from freezer when slushy and whisk until smooth. Repeat as needed and serve with red fruit.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, 8 March 2010
Wednesday, 3 March 2010
Sweet Treats
Truffles
These are easy and yummy, especailly if like me, you have spent years watching other people eat little chocolates at the end of a meal or at Christmas and wishing you could have the same. Nowadays a few companies sell chocolates which are lovely but not the same as home made. Try not to eat the mixture before its set as I always do!!
Dairy free, Egg free, Nut free, Gluten free (optional), and can be Soya free by using soya free margarine and milk.
Ingredients
10oz icing sugar (unrefined is best as its a bit like toffee)
3oz biscuit crumbs (optional- you can use the melting moments recipe on the blog or crush up any biscuits you can eat)
2oz margarine
2tbsp cocoa
1tsp vanilla essence
2tbsp soya or other allergy friendly milk
Chocolate sprinkles, extra cocoa, desiccated coconut
1. Mix together all ingredients together in a bowl.
2. Chill until firm keeping those sticky fingers out!
3. Roll into balls (Tip: pat hands with cocoa or icing sugar first as it stops the truffle mixture sticking to your hands)
4. Roll balls into cocoa, drinking chocolate, strands or coconut and put into mini cake cases.
These can be made more naughty by adding any liquor to the mixture. Brandy, or a mint liquor are my favourites.
Told you they were easy!
These are easy and yummy, especailly if like me, you have spent years watching other people eat little chocolates at the end of a meal or at Christmas and wishing you could have the same. Nowadays a few companies sell chocolates which are lovely but not the same as home made. Try not to eat the mixture before its set as I always do!!
Dairy free, Egg free, Nut free, Gluten free (optional), and can be Soya free by using soya free margarine and milk.
Ingredients
10oz icing sugar (unrefined is best as its a bit like toffee)
3oz biscuit crumbs (optional- you can use the melting moments recipe on the blog or crush up any biscuits you can eat)
2oz margarine
2tbsp cocoa
1tsp vanilla essence
2tbsp soya or other allergy friendly milk
Chocolate sprinkles, extra cocoa, desiccated coconut
1. Mix together all ingredients together in a bowl.
2. Chill until firm keeping those sticky fingers out!
3. Roll into balls (Tip: pat hands with cocoa or icing sugar first as it stops the truffle mixture sticking to your hands)
4. Roll balls into cocoa, drinking chocolate, strands or coconut and put into mini cake cases.
These can be made more naughty by adding any liquor to the mixture. Brandy, or a mint liquor are my favourites.
Told you they were easy!
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