Christmas is a time of giving and this can sometimes get a little expensive. So why not try to use your baking skills and impress your friends with your culinary delights?
Chocolate Covered Marzipan
For all marzipan lovers, this sweet treat is easy to make but looks very impressive in a nice Christmas box.
Ingredients:
- 1 1/4 cups ground almonds
- 1/2 icing sugar
- 2 teaspoon almond extract
- 1 1/4 cups dark, milk or white chocolate
- Toasted flaked almonds, to decorate
Instructions:
- Pulse the ground almonds and icing sugar together in a small food processor until combined and lump-free and put the mixture in a bowl.
- Stir in the almond extract, then add cold water, 1 teaspoon at a time, kneading in between each addition until the mixture comes together into a mostly firm dough.
- Roll the marzipan into 16 small balls and, then put on a baking tray lined with baking parchment.
- Chill for 1 hour until firm.
- Melt the chocolate in 30-second bursts in a microwave, stirring until smooth.
- Using a fork, lower one marzipan ball at a time into the chocolate and roll it around to coat. Lift out, letting any excess drip back into the bowl. Return to the tray and decorate it with a flaked almond.
Christmas Jelly
There is nothing better on your toast on Christmas morning whilst you are opening your presents than Christmas Jelly. Cranberries are back in season and are a great base for the jelly. Make a huge batch and portion it into mason jars, add a pretty ribbon, and gift them to all your friends.
Ingredients:
- 3 3/4 cups fresh cranberries
- 2 oranges, zested and juiced
- 1 star anise
- 1 cinnamon stick
- 2 cloves
- 2 1/2 cups caster sugar
Instructions:
- Put the cranberries, orange zest and juice, star anise, cinnamon stick, cloves, and sugar into a pan. Bring to a boil. Reduce the heat and simmer for 30-35 mins, stirring often until the cranberries have burst and the liquid has reduced. It should be thick and jammy. Leave to cool.
- Remove the whole spices and put it into jars.
Chocolate Bombs
Chocolate bombs have become really popular over the past few years, they look really impressive and are so tasty in a glass of warm milk, who can refuse?
Ingredients:
- 1 1/4 cups dark chocolate, melted
- 6 tablespoons hot chocolate powder
- 1/3 cup mini marshmallows
Instructions:
- Put 12 silicone semi-sphere molds flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the molds until they’re all covered.
- Tip the molds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 minutes to set completely.
- Brush the second layer of chocolate in the molds so they’re evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hour or overnight.
- Once set, carefully remove from the mold by peeling back one side.
- Place a frying pan over high heat for 1 minute until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 teaspoon of the hot chocolate powder and 1 tablespoon of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
- To decorate, drizzle melted chocolate and some sprinkles, or dust with some gold luster dust.
