So my big brothers wedding is on the horizon, under a week to go, this thursday. I agreed back at Christmas to make the wedding favours after Rachael tasted one of my little chocolates I made for friends as little Christmas presents.
It's been a hectic few days, there are 94 guests and I needed to make just under 400 choccies so each guest hand 4 little hand made chocolates. I say hand made, does melting chocolate down and adding cream and alcohol and then just putting it into moulds count?! Well I reckon it kind of does! There not fancy, just there definitely chocolatey and that's all that counts!
This is where I got the original recipe from but I ended up essentially fudging it toward the end. The recipe is for 32 truffles per batch but I only had 24 of each of the 4 types of mould. I also think these moulds hold a smaller volume of chocolate than the balls in the recipe create so I did the following
200g chocolate
50ml cream
50ml alcohol
Which worked out at about half the amount that the recipe suggests. I used twice as much alcohol as I found that 25ml didn't result in much flavour even in a full batch so these chocolates really do pack a punch!
The 4 varieties I made were
Rum, Baileys, Orange and Strawberry.
The Rum (old vatted Demerara), Baileys and Strawberry (Smirnoff vodka and monin strawberry syrup) were all half and half (dark chocolate and milk) and the orange (Cointreau) used dark chocolate. We got moulds from Lakeland, I love the orange and strawberry ones, they give such good detail on the chocs.
I think they look pretty cute in there little packages, we had hoped that they would be able to stack on top pf each other in the cellophane but it was a little narrow and too faffy.
It's been a hectic few days, there are 94 guests and I needed to make just under 400 choccies so each guest hand 4 little hand made chocolates. I say hand made, does melting chocolate down and adding cream and alcohol and then just putting it into moulds count?! Well I reckon it kind of does! There not fancy, just there definitely chocolatey and that's all that counts!
This is where I got the original recipe from but I ended up essentially fudging it toward the end. The recipe is for 32 truffles per batch but I only had 24 of each of the 4 types of mould. I also think these moulds hold a smaller volume of chocolate than the balls in the recipe create so I did the following
200g chocolate
50ml cream
50ml alcohol
Which worked out at about half the amount that the recipe suggests. I used twice as much alcohol as I found that 25ml didn't result in much flavour even in a full batch so these chocolates really do pack a punch!
The 4 varieties I made were
Rum, Baileys, Orange and Strawberry.
The Rum (old vatted Demerara), Baileys and Strawberry (Smirnoff vodka and monin strawberry syrup) were all half and half (dark chocolate and milk) and the orange (Cointreau) used dark chocolate. We got moulds from Lakeland, I love the orange and strawberry ones, they give such good detail on the chocs.
I think they look pretty cute in there little packages, we had hoped that they would be able to stack on top pf each other in the cellophane but it was a little narrow and too faffy.
They look lovely and sound delicious.
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