Boo and the Goose

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We are two college students trying to grow up gracefully.

Monday, 12 September 2011

Bake The Blues Away!

So it’s been back to school for most this week, and back to college with me. I’m starting my second year of A levels and we’ve been thrown straight back into it which, after a summer of not doing much at all, has given me the back-to-school blues. What better way to lift said blues than to stick an apron on and get baking?

I stumbled across these endorphin-inducing little beauties on one of my craving-fuelled recipe hunts and have been dying to try them out for weeks. I found the recipe on steamykitchen which is set to become my go-to baking source.

What you’ll need is…
Roughly 8 tablespoons of nutella (a little more or less won’t hurt at all)
200g milk chocolate
150ml double cream
Crushed hazlenuts

The recipe is pretty easy but there’s some waiting around, so it’s definitely one for a rainy day.

What you need to do…
1. Using about half the nutella, make 16 dollops onto a baking tray lined with greaseproof paper. Use two teaspoons to make the dollops round, just keep scraping the nutella from one spoon to the other until it’s round enough for you. Then, stick these dollops into the freezer for an hour.

2. While those dollops are freezing, you can get started on the ganache. First of all, chop up 125g chocolate and stick it in a mixing bowl with the rest of the nutella. Then, heat the cream on a gentle heat until bubbles start to form around the edge of the pan.

3. When the cream is heated, add half of it to the mixing bowl and slowly whisk until smooth. Gradually add the rest of the cream whilst continuing whisking until it’s all mixed in and smooth. Then, bung it in the fridge for fifteen minutes.

4. After the fifteen minutes has passed, whip the cold ganache until it’s light and fluffy then put it back in the fridge for another half an hour.

5. Now comes the fun bit. Using two teaspoons, roll the nutella centres in the ganache so they’re completely covered. Then back into the fridge with them for fifteen minutes.

6. While the truffles are hardening, melt the remaining chocolate.

7. When the fifteen minutes are up, using spoons again, roll the truffles in the chocolate and then the hazlenuts and stick them back in the fridge to set. 

And the best thing about this recipe? Lots of spoons to lick.

1 comment:

  1. Yummmmmm! I came up with these peanut butter cupcakes when I was in a school induced haze last year: