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Christmas Gifting – Florentines

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Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Florentines made in the Thermomix and the cost-saving you can have compared to buying it.

A Florentine biscuit is a sweet pastry of nuts and fruit. Florentines are made of nuts and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven.

Ingredients

  • 50 g pistachio nuts, unsalted, shelled
  • 30 g walnut halves
  • 75 g unsalted butter, diced
  • 75 g Demerara sugar
  • 15 g double cream
  • 1 pinch salt
  • 30 g dried cherries, halved, quartered if large
  • 60 g mixed candied peel
  • 50 g dried cranberries
  • 60 g flaked almonds
  • 150 g dark chocolate, small pieces or callets

Preparation

  1. Preheat oven to 180°C and line 2 baking trays with baking paper.
  2. Place pistachios and walnuts in mixing bowl then chop 3 sec/speed 7. Transfer to a bowl and set aside.
  3. Place butter, sugar, cream and salt in mixing bowl then melt 3 min/Varoma/speed 1.
  4. Add cherries, candied peel, cranberries, almonds and reserved chopped nuts then mix 10 sec/reverse/speed 3.
  5. Roll tablespoonfuls of mixture (approx. 20 g each) into a ball using hands, place on prepared trays and flatten out as much as possible, leaving 5 cm between each to spread. Bake for 8-10 minutes (180°C) until golden then leave on tray to cool completely. Meanwhile, clean and thoroughly dry mixing bowl.
  6. Place chocolate in mixing bowl, grate 5 sec/speed 8 then melt 4 min/50°C/speed 2.
  7. Spread chocolate evenly over one side of each florentine and leave to set completely (see tip). Store in an airtight container until needed.

Hints & Tips

  • Florentines often have a wavy pattern on the chocolate. If desired, once chocolate is firm enough to hold its shape (30-60 minutes), use a fork to draw wavy lines across the chocolate.

Nutrition per 1 piece

  • Calories 531 kJ / 127 kcal
  • Protein 1.7 g
  • Carbohydrates 12 g
  • Fat 9 g
  • Saturated Fat 4 g
  • Fibre 1.5 g
  • Sodium 12 mg

Get recipes on Cookidoo here, https://cookidoo.co.uk/recipes/recipe/en-GB/r754184

Christmas Gifting – Thermomix Chocolate Truffles

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Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Chocolate Truffles made in the Thermomix and the cost saving you can have compared to buying it.

Ingredients

Truffles

  • 300 g dark chocolate, small pieces or callets
  • 100 g milk chocolate, small pieces or callets
  • 300 g double cream
  • 20 g unsalted butter, diced
  • 1 pinch fine sea salt
  • 4 tsp brandy

Coatings

  • 20 g desiccated coconut
  • 20 g cocoa powder
  • 80 g pistachio nuts, unsalted
  • 80 g roasted hazelnuts

Preparation

Truffles

  1. Place dark chocolate and milk chocolate in mixing bowl then grate 10 sec/speed 8.
  2. Add cream, butter and salt then melt 5 min/50°C/speed 3. Scrape down sides of mixing bowl with spatula then melt again 1-2 min/50°C/speed 2 until smooth. Set scales to zero then remove 350 g mixture to a bowl (scales will show -350 g) and set aside.
  3. Add brandy and mix 6 sec/speed 3. Transfer to another bowl, cover and label each bowl then set aside in fridge until just firm (approx. 2 hours). Meanwhile, clean mixing bowl and prepare coatings.

Coatings

  1. Place a bowl on mixing bowl lid, weigh in coconut and set aside. Place another bowl on mixing bowl lid, weigh in cocoa powder and set aside.
  2. Place pistachios in mixing bowl and chop 2 sec/speed 6. Transfer to a bowl and set aside.
  3. Place hazelnuts in mixing bowl and chop 2 sec/speed 6. Transfer to another bowl and set aside.

Assembly

  1. Once chocolate is just firm, take approx. ½ heaped Tbsp mixture at a time and roll into balls, then roll in coating of choice. Place in gift boxes or wrap in cellophane to give as gifts.

Hints & Tips

  • These rich, indulgent truffles wouldn’t look out of place in a chocolatiers window, and they are deceptively simple to make when you have a Thermomix®! Stored in the fridge until ready to package up, these make a beautiful gift for your friends and family; simply adjust the flavour and coatings according to their tastes.
  • Adjust flavourings according to taste. Orange extract, peppermint extract, almond extract, Cointreau, Kahlua or cherry brandy also work well.
  • The coatings can be varied too; try chopping different types of nuts, freeze-dried strawberries or raspberries.

Nutrition per 1 piece

  • Calories 350 kJ / 84 kcal
  • Protein 1 g
  • Carbohydrates 4 g
  • Fat 7 g
  • Saturated Fat 4 g
  • Sodium 10 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491297

Chocolate Guinness Cake

Leave a Comment / Baking (Sweet)

This wonderful recipe for Chocolate Guinness Cake was used in our Thermomix Christmas Classes in 2017; originally from Janie Turner, on her Cook with Janie website and very similar to the Chocolate Guinness Cake recipe on Nigella Lawson’s website too, which Janie did credit it too.  Whichever fabulous lady takes ultimate credit, it doesn’t matter.

Guinness in a cake? Yes, this Guinness chocolate cake is perfect for any celebration and has become a favourite choice for birthdays. This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang. The best way of describing it is to say that it’s like gingerbread without the spices. Perfect for a Christmas celebration cake too.

Leave it un-iced for the natural look and taste or cover with either chocolate ganache or cream cheese frosting for that beautiful finishing touch.

Thermomix Molten Chocolate

Chocolate Pot

Leave a Comment / Baking (Sweet), Dessert, Eggs, Vegan & Vegetarian

I’m a chocoholic. I don’t apologise for it. I have a slightly sweet tooth which can be seen on my hips but I make no apologies. They were good for child-bearing and I have two beautiful children as proof. One of my all-time weaknesses at restaurants is a molten chocolate pot and I eat them pretty much any time I’m at a restaurant. There are a few restaurants that truly get them right; they are either to baked, too sweet, too cold, too chocolatey. Something just isn’t write.

So after much research and recipe tasting, I’m pleased to say this one is reliable and very impressive for a quick chocolate pot which is gluey and warm, especially good for Autumn.