#NationalCupcakeWeek – Barnsgate’s Chocolate Buttercream Rose Cupcakes

To celebrate #NationalCupcakeWeek trending on twitter, we thought we would jump in on the fun with this creation!

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Our star-baker this week has put together these vanilla cupcakes topped with a chocolate buttercream rose sprinkled with edible gold glitter at our very own Barnsgate Bake-off. The recipe is adaptable to have any flavourings or colours that you would like to feature. The recipe is to follow shortly and we would love to see what you come up with!

Easy Chocolate Truffles 4 Ways

A thoughtful gift or a show stopper party treat. These 4 chocolate truffle recipes are sure to taste amazing!

Serves 14-16 (per recipe)

Classic Truffle

INGREDIENTS

3 cups semisweet chocolate chips
1 ½ cups heavy cream

Topping
1 cup cocoa powder

PREPARATION

In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

Roll in cocoa powder for topping, and enjoy!

White Chocolate Chip Truffle

INGREDIENTS

3 cups white chocolate chips
½ cups heavy cream
1 cup semisweet chocolate chips

Topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted – to drizzle)

PREPARATION

In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for 20 minutes to cool down.

Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.

Place in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.

Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.

Place back in the fridge for 10 minutes and enjoy!

Dark Chocolate Peanut Butter Truffle

INGREDIENTS

3 cups dark chocolate chips
2 cups heavy cream

Topping
1 cup peanut butter (melted)
1 cup peanuts (crushed)

PREPARATION

In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt peanut butter. On a cutting board, crush peanuts.

Dip the truffle in melted peanut butter, then roll in crushed peanuts.

Place back in the fridge for 10 minutes and enjoy!

Cookies ‘N’ Cream Truffle

INGREDIENTS

3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings

Topping
1 cup semisweet chocolate chips (melted)
24 cookie sandwich crumbs

PREPARATION

Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.

In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.

Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.

Place back in the fridge for 10 minutes, and enjoy!

Source: Tasty

Home-Made Chocolates & Truffles: 25 Traditional Recipes for Shaped, Filled & Hand-Dipped Confections


Monty Bojangles Triple Stack 300 g

Chocolate Molten Cake Recipe

We found this extremely easy recipe and wanted to share it for all the chocoholics out there!

This recipe serves 4 people but can be easily adjusted to however many people will be joining you! Credit is due to fiddid on the BBC Good Food website

Ingredients

  • 100g (3.5oz) dark chocolate, chopped
  • 100g (3.5oz) butter
  • 150g (5.5oz) light soft brown sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 50g (1.75oz) plain flour

…………………………………………………………………………………………………………………………………………

Method

  1. Preheat the oven to 200C (400F/Gas 6). Butter four basins or ramekins well and place on a baking tray.
  2. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
  3. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
  4. You can now either put the mixture in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Dark_Molten_Chocolate_Cakes_640x428
                                                                    Credit: Kraft Recipes

Why not put your own spin on this wonderful desert? We would love to hear your comments and suggestions!

Here are some helpful links to some of the equipment you will need to make this delightful recipe:

Norpro 8oz/240ml Porcelain Ramekins, Set of 4
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
BELLA Hand Immersion Blender with Whisk Attachment, 250 Watt RED 14460