Cointreau and Chocolate Truffles

I am not a huge fan of desserts and puddings, but, give me a good cheese board and a chocolate truffle and I’m yours!

Once made the truffles only last for three days in the fridge but freeze really well.

Makes 16 x 2cm truffles.

Ingredients

175g dark chocolate, 70% cocoa solids

175mls cream

35g butter

45mls Cointreau

20mls Greek full fat yogurt

3 tablespoons cocoa powder

Method

Process the chocolate until finely ground.

Heat the cream, butter and Cointreau in a pan over a medium to low heat.

Bring the cream up to the simmer point.

Turn the processor on with the ground chocolate, with the motor running, slowly pour the cream mix in, process until smooth.

Add the yogurt and process again.

Spoon the chocolate mixture onto a plate and pop into the fridge for 6 hours.

Pour the cocoa powder onto another plate, take small quantities of the truffle mix, roll into a ball and then roll in the cocoa, set aside and repeat with the remaining truffle mix.

Raspberry Sherbet

A little holiday fun for the boys making sherbet.

We like to dip jelly snakes into our own individual shot glasses, jelly babies work a treat too!

This is gluten free but you need to check whatever your choose to dip is too, otherwise, for vegetarian you need to use non beef gelatine jelly crystals.

Fills 6 shot glasses.

Ingredients

3 tablespoons raspberry jelly crystals

2 tablespoons citric acid

1 tablespoon bicarbonate of soda

Method

Combine the ingredients well and spoon into shot glasses.