With Christmas just around the corner, gift ideas are on everyone’s mind. Continue reading “How To: the perfect handmade Christmas gift”
Almost everyone loves Tiramisu so this easy to prepare Truffle recipe is a hit both from simplicity to prepare through to a flavour that will most definitely delight! As with all chocolate desserts like brownies, the quality of the ingredients is everything.
Always use the best chocolate you can – here at Dello Mano we always use Belgian Chocolate. We made the decision to use Belgian Chocolate in our luxury brownies after travelling the world to sample and select the best chocolate. A trip to Belgium and into Bruges left us with no doubt that the Dello Mano Luxury Brownie would be created from Belgian Chocolate. I understand though, it’s not always available so use the best that you can. The quality of this and any dessert is very much influenced by using great chocolate, real Espresso and quality Australian butter. We use always use Di Bella Espresso direct from the espresso machine to create these lovelies!
These Belgian Chocolate truffles are a great dessert for casual entertainment as they can be prepared well in advance. The flavour combination is delicious and will really impress your guests or chocolate gift recipient.
I know if pushed we go for brownies here at Dello Mano however occasionally we, just like you probably look for a different chocolate gift or chocoalte treat. There’s always something very luxurious about a chocolate truffle.
- 1 cup crumbled cake or biscuit
- 2 tbsp espresso liquid ( we use direct from the Esprsso Machine in the Dello Mano Cafe)
- 25g Australian butter
- 1 cup dark Belgian chocolate – cut to small pieces
- 1/2 cup mascarpone
- Belgian Cocoa Powder to cover approximately 80 g
12 large Tiramisu Truffles or around 24 small truffles
- Pour espress over the crumbled cake or biscuit in a small bowl and pour over the espress. Leave to soak.
- Melt butter over a medium heat and when molten add the mascarpone. Continue to gently heat, stirring regularly, until the mascarpone melts and is fully combined with the butter. The overall mixture will be creamy and almost velvety. Remove from heat and let cool for about 5 minutes.
- Now place the chocolate on a double boiler or you can very carefully microwave the chocolate to melt. Note if you use a microwave you need to be very careful as the chocolate heats from within and can easily burn without you noticing. If you use a double boiler then be very careful not to let any water into the chocolate – water and chocolate do not mix. :). Once melted allow to cool slightly.
- Mix the butter/marscapone and chocolate together and make sure the mix is even. Carefully add the biscuit or cake and mix gently and evenly so when set your mix will have some of the delicious coffee flavour through each truffle.
- Refrigerate the truffle mixture for around two hours, or until it is firm enough to be scooped with a spoon or an ice cream scoop.
- Scoop small amounts and then finalise shape by rolling in your hands. Roll each ball on cocoa powder until it is evenly covers.
- Repeat with each truffle until completed.
- Store in the refrigerator until time to enjoy!
This is a wonderful chocolate gift or sit back with a glass of dessert wine, coffee or even a Belgian Beer and enjoy this delicious treat.
If you’re out of time and have a chocolate truffle emergency you can always take the easy option and buy chocolate truffle as a chocolate gift online at our Dello Mano store. Dello Mano crafts handmade strawberry, peppermint and classic Belgian Chocolate truffles regularly and makes special flavours from time to time.
We launched our Peanut Butter Luxury Brownies back in 2010 so we know just how tempting peanut butter and chocolate are for many of us. Given the huge popularity of Peanut butter so we thought we’d build on the Peanut Butter heaven concept by making this delicious and really simple recipe Peanut Butter Truffles we found scouring the internet.
Peanut Butter Truffles
1 + 1/2 cups caster sugar
- 1/2 cup brown sugar
1 can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 teaspoon vanilla
350g dark or dark chopped
2 teaspoons butter
Finely chopped peanuts
- Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
- Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Mix until marshmallows have melted (may need to return to the heat and whip thoroughly to combine). Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
- Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
- In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.
A delicious 6 layer caramel cake is perfect in this kind of weather. Here at Dello Mano we’re celebrating Caramel week so, how better to enjoy it than in 6 layers! We made this one at home last weekend and successfully getting us into the caramel zone.
Each layer is a delicious moist cake, not as dense as brownie but rather fudgy – cakey if that makes sense? The caramel we made was a lovely creamy version and I think totally up to you in terms of which recipe you use to prepare. The important part is just making sure the caramel consistency is enough to hold it firm between layers but just viscous enough to allow it to ooze when the cake is cut. We all need that little bit of theater at the cutting of an impressive layer cake 🙂 We finished the cake off with a little rock salt just to add a little spark in contrast to the overall caramel sweetness.
I once saw stand up comedienne Fiona O’Loughlin jokingly tell the story of being at home while her kids and husband were at school and work. In order to appear like she’d been busy all day, she told us that at 4pm in the afternoon she’d throw onions on a pan. She assured us all that this act would 1. have everyone assume that she’d been very busy all day and 2. that the aroma of cooked onions was so comforting that everyone was automatically calmed. I figured all jokes aside, with 5 kids she’d know how to calm a house!
We bake most weekends and this past weekend was no exception. With winter theoretically on our door step ( in theory, I say because the days here in Brisbane at this time of the year really are glorious!) it seemed only fitting to bake ourselves a triple layer treat.
The layers in these Double Chocolate Pecan Fudge Squares do take a little more time however the result is well worth the effort.
Start by preparing the biscuit base according to the instructions below. Take care not to overbake it as it tends to dry quickly and you really are looking for lovely moistness across each of the square layers.
The creamy chocolate filling is simply a brown sugar and butter mix made super delicious with condensed milk. I’ve long been a fan of condensed milk. Beginning my Food Science career at Carnation, I remember clearly the joy of huge and I mean really huge, vats of white creamy condensed milk. My job then was to taste test the condensed milk as it caramalises over time. A life well spent – condensed milk tasting to now these days brownie tasting!
Of course, as we always say great chocolate makes or breaks a dessert. Here at Dello Mano our choice of beautiful chocolate is Belgian chocolate however so long as you choose great quality, the choice of chocolate is yours.
After melting, pour the molten dark Belgian chocolate onto the base of biscuit and creamy filling.
Starting to get exciting now – take a little care to evenly spread the chocolate so as to ensure the squares look balanced when they’re cut. Refrigerate.
Remove from the refrigerator and carefully cut the layers to your preferred size. Since we love Dello Mano cubes, we have a preference for little squares, but really the fudge squares could be ribbons or bar shaped. Just take a little care when moving the knife through the layers to avoid cracking.
Sit back and enjoy those delicious layers.
DOUBLE CHOCOLATE PECAN FUDGE SLICE
¼ cup finely chopped pecans
100 g Butter, melted
1/3 cup brown sugar
1 cup plain flour, sifted
1/4 teaspoon baking powder
395 g can sweetened condensed milk
1 cup brown sugar
125 g butter, chopped into small pieces
120g coursely chopped pecans
100 g dark Belgian chocolate, chopped
60 g butter, chopped
200 g dark Belgian chocolate, chopped
Preheat oven to 170-180°C depending on your oven. Grease and line a brownie style pan.
Combine butter, sugar and pecans in a bowl. Add flour and baking powder. Mix until well combined. Using the back of a spoon press the base mixture into the cake pan.
Bake for 18 minutes or until golden and firm to touch.
Combine milk, sugar and butter in a 2-liter (8 cup) microwave safe jug or bowl. Cook, uncovered, stirring every 2 minutes for 6 to 8 minutes on high (100%) power or until mixtures comes to the boil and is thick and golden. Stand for 1 minute.Add the chocolate and stir constantly until melted. Stir in pecans.
Add the chocolate and stir constantly until melted. Stir in pecans.
Pour over warm base and set aside to cool completely.
TO MAKE FROSTING
Melt butter over a low heat. When melted slowly add chocolate, stirring gently until smooth. Be careful not to aerate the chocolate mix. Pour over fudge filling.
Optional : Spread some crushed pecans on top before refrigerating ( can there ever be too many pecans!)
Refrigerate for 15 minutes to set. Cut into squares and serve.
Recipe adapted from Stahmann Pecan Farms – www.stahmann.com.au