I decided to try out her Cayenne Truffles for this weeks reveal. It is a simple recipe to make with some stunning results. But if you live in Australia, be warned, do not make it on the hottest day of the season, like I did. I had a little trouble forming them because of the weather, so they may not look as good as her’s did, but they were so tasty. The cayenne is not overpowering, but subtle and best of all, I was really pleased that I can now say I’ve made truffles at home. Thanks Camilla for a lovely recipe.
Yields: Approx 2.5-3 dozen truffles
8oz good quality bittersweet chocolate
1/2 cup heavy whipping cream
1-2 pinches of cayenne powder
Unsweetened cocoa powder, to roll the truffles in
Chop the chocolate into small pieces.
In a small heavy bottomed saucepan, bring the cream to a simmer.
Take off the heat, add the chocolate and the cayenne pepper to the pan and let it sit for about a minute or so and then stir together till everything has melted and mixed well.
Pour into a shallow bowl and refrigerate for a couple of hours.
Scoop out small truffle sized balls and place them on a plate and refrigerate till they firm up, about 15 minutes.
Take about 2-3 tablespoons of unsweetened cocoa powder in a little plate.
Roll the truffle mix into balls and toss them in the cocoa powder and ensure they cover the truffles well.
Refrigerate and enjoy!!!
Here in Sydney, I was thrilled to find I could buy frozen puff pastry. That meant it was now possible to enjoy these little puffs with a fraction of the effort and time involved. Now don’t get me wrong. I am all about cooking and baking from scratch, but everyone needs to be open to a few shortcuts every now and then, especially when life gets hectic. So today, we are going to use the store bought frozen version. That covers the pastry. For a tasty filling I use my Beef mince recipe, but leave out the potatoes. Also you need to make sure that the liquid has cooked out so that you don’t have a runny filling. A runny filling will only result in a soggy pastry.
Now it’s just a matter of assembling the puffs. I cut up each thawed sheet of pastry into 6 portions and place the filling on one side keeping away from the edge. Run a finger dipped in water along the edges and fold over to seal. Apply an egg wash and bake. You can make these in a larger batch and refrigerate them. Just bring them to room temperature and heat them up on a pan or in the oven and you can sit down to a nice little snack. Very often, I have these with some tomato ketchup and I can safely say, nothing beats it.
Beef mince (each puff requires a spoon of filling)
Frozen puff pastry sheets, as many as you need (Each sheet yields 6 pieces)
1 egg, for the egg wash
Preheat the oven to 220ºC (follow the package instructions if you’re using puff pastry).
Place the thawed puff pastry sheet on a flat work surface and cut into 6 potions. Place a spoon of the filling on one side of each puff staying away from the edges like so –
Keep a little bowl of water near your work surface. Dip a finger in the water and run on the edges of each puff.
Flip the empty half over onto the side with the filling and seal the edges. Place it on a baking tray lined with baking paper.
Crack an egg in another bowl and beat lightly. Using a pastry brush, lightly brush the egg wash over the puffs. This gives it a lovely golden brown glaze.
Bake for 15-20 minutes or till golden brown.
Enjoy them warm.
While looking for a recipe to make for this month’s reveal, I narrowed it down to her Buttermilk Cheddar Chive Bread, a very interesting Fruit Pizza, these droolworthy Garlicky Bacon & Cheddar stuffed Burgers and this refreshing Greek Pasta Salad. However, when I saw this Brownie Pudding post, my mind was made up. I love pudding and I love Brownies, so I new I had to try this Brownie Pudding.
It was easy to put together and requires just a few pantry staples. My favourite part of this recipe was not having to wait for it to cool down. You can enjoy it warm with some Vanilla ice-cream, which is exactly what we did. These puddings have the most delicious crusty top that is beautifully chewy and a warm, gooey centre, perfection. I was thrilled, because until today I’d only seen gooey centres on the television and here I was sitting with an individual pudding with the perfect gooey centre. Thanks Anna for a lovely recipe.
I stuck to the original recipe, only I made them in individual ramekins and I agree with her on the portions. I made 3 individual portions, but 4 would have been much better. That’s just something I’ll have to make note of for when I make this again.
115g butter, melted
1 cup sugar
1/3 cup cocoa powder + 1 tbsp
1/4 cup flour
1 tsp Vanilla extract
Vanilla ice cream, to serve with (optional)
Preheat the oven to 180ºC.
Grease 3 individual ramekin bowls and set aside.
Beat the eggs and sugar, till thick and creamy, light yellow.
Sift the cocoa powder and flour together.
Add this to the eggs and sugar mix and mix together until combined.
Add the melted, cooled butter and again mix until just combined.
Pour the batter into prepared ramekin bowls or a larger bowl that has been greased.
Place these bowls in a water bath (A water bath is a larger baking dish filled with hot water that reaches about halfway the height of the bowls.)
Carefully place in the oven and bake for about 45 minutes if you are making one large bowl. If you are making individual portions, like I did, bake for about 30-35 minutes.
Test by inserting a toothpick near the edge of the bowl. When it comes out mostly clean it is done. Don’t overbake as you want to have the middle a little gooey.
Let it cool for about 15-20 minutes and serve with vanilla ice-cream, if desired.
Here’s the pudding bowls, just out of the oven –
Just so you know, you too can get the perfect gooey centre 🙂
Don’t forget to check what the other members of Group A posted –